This Thai Basil Chicken with Peppers is ten times better than any takeout, plus way healthier to boot. Skip the takeout and make your own scrumptious Thai Basil Chicken for dinner.
- For the Sauce:
- 8 TB light or low sodium soy sauce
- 4 TB Asian oyster sauce
- 2 TB palm sugar (known for its deep caramel flavor; if you can’t find it, sub with light brown sugar)
- 2 tsp dry crushed red pepper
- For the Chicken:
- 4–6 TB olive oil (or cooking oil of your choice)
- 1 large onion, chopped
- 10 cloves fresh garlic, chopped
- 4 lbs boneless, skinless chicken thighs, towel-dried and cut into 1 1/2 inch pieces
- 2 cups Thai basil leaves (no stems)
- 1 large red bell pepper, seeded and thinly sliced
- Garnishes: Slivers of lime, Sriracha
- Make the Sauce: In a bowl, hand-whisk together the sauce ingredients until combined. Can be made ahead of time, covered, and chilled until ready to use.
- Cook the Dish: In a large heavy pan or wok, heat oil over medium high heat until hot. Add onion and stir until translucent, 2-3 min. Add garlic and stir 1 more minute. Add chicken, stirring for 2 min or just until no longer pink in center. Add red bell peppers, stirring 2 more minutes.
- Add prepared sauce, stirring 1 minute or until heated through and fully incorporated. Turn heat off. Gently stir in the basil leaves. Serve with your choice of white or brown rice, spooning excess sauce over individual plates.