Description
Thai Basil Chicken Stir Fry is a vibrant and flavorful dish that combines tender chicken, colorful vegetables, and aromatic Thai basil. This quick stir fry bursts with sweet, spicy, and savory notes, making it perfect for busy weeknights or special occasions.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 1 cup fresh Thai basil leaves
- 1 cup bell peppers (assorted colors), diced
- 4 garlic cloves, minced
- 3 tbsp low-sodium soy sauce
- 2 tbsp oyster sauce
- 1 tbsp chili paste (adjust to taste)
- 2 tbsp vegetable oil (canola or peanut)
- 2 green onions, chopped for garnish
Instructions
- Prepare your ingredients by washing the vegetables and chopping bell peppers into bite-sized pieces. Mince the garlic and set aside.
- Heat vegetable oil in a large skillet over medium-high heat until shimmering. Add chicken thighs and cook until golden brown, about 5-7 minutes per side. Remove from the skillet.
- In the same skillet, add minced garlic and sauté until fragrant. Add diced bell peppers and cook until slightly softened while still retaining crunch.
- Return the cooked chicken to the skillet along with soy sauce, oyster sauce, and chili paste. Stir well to coat everything evenly.
- Fold in fresh Thai basil leaves just before serving until wilted. Serve hot over jasmine rice or noodles, garnished with chopped green onions.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 5g
- Sodium: 720mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 95mg
Keywords: For a vegetarian version, substitute chicken with tofu or tempeh. Feel free to add more vegetables like broccoli or snap peas for extra color and nutrition. Store leftovers in an airtight container in the fridge for up to three days; reheat gently in a skillet.