Original Post: https://www.evolvingtable.com/thai-basil-chicken/
Thai Basil Chicken Recipe
This Thai Basil Chicken tastes as good as your favorite takeout but is so easy to make at home in just 30 minutes! Tender chicken thighs, crisp red bell peppers, fresh Thai basil leaves, and a soy and brown sugar-based sauce make a quick stir-fry dinner everyone will want seconds of.
Servings: 4 servings
Ingredients
- 2 tablespoons avocado oil divided
- ½ medium white onion thinly sliced
- 1-2 red jalapeño peppers or 2-3 Thai chiles, finely diced
- 4 garlic cloves finely minced
- 1 ½ pounds chicken thighs cut into 1-inch pieces
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 red bell pepper seeded and thinly sliced
- 3 tablespoons soy sauce or tamari
- 2 tablespoons brown sugar
- 2 tablespoons warm water
- 1 tablespoons cornstarch
- 2 teaspoons fish sauce
- 1 ounce Thai basil leaves cut into 1-inch pieces, plus more for serving
For Serving
- Cooked jasmine or long-grain white rice
- Toasted sesame seeds optional
Instructions
- Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat. Add the onion and jalapeño or Thai chili peppers. Cook for 2 minutes, or until the onion becomes translucent. Add the garlic and continue cooking for 30 seconds, or until fragrant.½ medium white onion, 1-2 red jalapeño peppers, 4 garlic cloves
- Push the vegetables to one side of the skillet and add the remaining 1 tablespoon avocado oil. Sprinkle chicken with ¼ teaspoon salt and ¼ teaspoon black pepper. Once the oil is hot, add the chicken and cook, stirring often, until browned on all sides, about 7-8 minutes.1 ½ pounds chicken thighs, ¼ teaspoon salt, ¼ teaspoon black pepper
- Add the bell peppers and continue cooking over medium-high heat for 2-3 minutes, stirring occasionally, or until they begin to soften.1 red bell pepper
- Whisk together the soy sauce, brown sugar, warm water, cornstarch, and fish sauce in a medium bowl. Reduce the heat to medium-low and pour the sauce into the wok. Toss until the chicken is completely coated and cook 2-3 minutes, or until the sauce begins to thicken.3 tablespoons soy sauce or tamari, 2 tablespoons brown sugar, 2 tablespoons warm water, 1 tablespoons cornstarch, 2 teaspoons fish sauce
- Stir in the basil leaves, cook 30 seconds, and then remove the pan from the heat.1 ounce Thai basil leaves
- Serve over cooked rice with toasted sesame seeds and additional fresh basil leaves, if desired.Cooked jasmine or long-grain white rice, Toasted sesame seeds
Video
Notes
- Nutrition. Nutritional information is calculated without rice.
- Storage. Keep leftover Thai basil chicken in an airtight container in the fridge for up to 3 to 5 days. Wrap leftover chicken tightly in a freezer-safe bag once completely cooled. It will last in the freezer for up to 3 to 6 months.
- Fish Sauce. This is the secret ingredient that adds a ton of umami flavor. If you are absolutely opposed, sub in more soy sauce.
- Basil. Thai Basil has a more aromatic flavor than sweet basil, but can easily be substituted.
- Chicken. Thighs were used in testing, but chicken breasts can easily be subbed.
Nutrition
Calories: 325kcal | Carbohydrates: 13g | Protein: 35g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 162mg | Sodium: 1291mg | Potassium: 591mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1381IU | Vitamin C: 46mg | Calcium: 49mg | Iron: 2mg
