Thai Basil Chicken
This Thai Basil Chicken is ten times better than any takeout, plus way healthier to boot. This dish comes together in just 30 minutes.
Servings: 6 servings
Ingredients
For the Sauce:
- 8 tablespoons light or low sodium soy sauce
- 4 tablespoons Asian oyster sauce
- 2 tablespoons palm sugar, see notes
- 2 teaspoons dry crushed red pepper
For the Chicken:
- 4-6 tablespoons olive oil, or cooking oil of your choice
- 1 large onion, chopped
- 8 cloves fresh garlic, chopped
- 4 pounds boneless skinless chicken thighs, pat-dried, cut into 1 1/2 inch pieces
- 2 cups Thai basil leaves, no stems
- 1 large red bell pepper, seeded and thinly sliced
For Garnish:
- lime, slivers
- sriracha sauce
Instructions
- In a bowl, hand-whisk together the sauce ingredients until combined. Can be made ahead of time, covered, and chilled until ready to use.
- 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.
Notes
- Palm sugar is known for its deep caramel flavor; if you can't find it, you can substitute with light brown sugar.
- It may seem like a lot of garlic, but it cooks down perfectly; however, you can use less if you'd like.
- Use Thai basil if possible. It has a slightly peppery, anise flavor that makes the dish authentic and aromatic.
- Pat the chicken dry before cooking. This helps it sear nicely and prevents excess moisture from watering down the sauce.
- Use a wok or large skillet. You’ll need plenty of space to stir-fry everything quickly without steaming the ingredients.
- Don’t overcook the chicken. It only needs a few minutes to stay tender and juicy.
- Add the basil at the very end. Stir it in off the heat so it stays bright and fragrant instead of wilting too much.
- Adjust the spice level. Start with less crushed red pepper if you prefer mild heat, then add more to taste.
- Prep everything before you start cooking. Stir-frying moves fast, so have your sauce, veggies, and chicken ready to go.
- This recipe is part of our Healthy 30-Minute Dinners Recipe Collection.
- We love serving this Thai basil chicken alongside some Instant Pot Jasmine Rice or Thai Fried Rice.
Nutrition (per serving)
Calories: 503kcal | Carbohydrates: 12g | Protein: 62g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 287mg | Sodium: 1960mg | Potassium: 945mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1549IU | Vitamin C: 40mg | Calcium: 67mg | Iron: 4mg