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- 500g chicken breast, thinly sliced - 2 cups fresh Thai basil leaves - 4 cloves garlic, minced - 2 red chilies, finely sliced - 1 bell pepper, sliced - 1 small onion, sliced - 1 tablespoon vegetable oil - 2 tablespoons soy sauce - 1 tablespoon oyster sauce - 1 teaspoon sugar The chicken is the star of this dish. I love using fresh chicken breast because it cooks quickly. Thai basil adds a unique flavor that you cannot find anywhere else. The garlic and chilies give the dish a bold kick. You can pick any color of bell pepper. I often go for red or yellow for a pop of color. The onion adds sweetness that works well with the other ingredients. - 1 tablespoon fish sauce - Extra vegetables for variety Fish sauce adds depth to the flavor. If you want a more complex taste, use it. You can also add any veggies you like. Carrots or snap peas work well and add crunch. - Jasmine rice I always serve this dish over jasmine rice. The rice soaks up the tasty sauce and balances the flavors. You can add side dishes like a simple cucumber salad. Fresh herbs or lime wedges make great garnishes. A sprinkle of extra Thai basil on top looks nice, too. First, we need to marinate the chicken. Take 500g of thinly sliced chicken breast and place it in a mixing bowl. Add 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, and 1 teaspoon of sugar. If you want to deepen the flavor, you can also add 1 tablespoon of fish sauce. Mix well to coat the chicken. Cover the bowl and let it marinate for about 10-15 minutes. This step adds great taste to the dish. Next, we heat the oil. Use a large skillet or a wok. Pour in 1 tablespoon of vegetable oil and heat it over medium-high heat. You want the oil shimmering but not smoking. Now, add aromatics to the hot oil. Toss in 4 cloves of minced garlic and 2 finely sliced red chilies. Stir-fry for about 30 seconds until the garlic turns golden and fragrant. Be careful not to burn the garlic, as it can taste bitter. It's time to cook the chicken. Raise the heat to high and add the marinated chicken to the skillet. Stir-fry the chicken for about 5-7 minutes. You want it fully cooked and lightly caramelized. Stir it frequently to ensure even cooking. Now, we add some vegetables. Incorporate 1 sliced bell pepper and 1 small sliced onion into the skillet. Stir-fry for an additional 2-3 minutes. This will let the veggies soften while keeping a bit of crunch. Next, it's time for the star of the show—basil! Gently fold in 2 cups of fresh Thai basil leaves. Stir-fry for another 1-2 minutes, just until the basil wilts. This will let the aromatic flavor shine through. Finally, serve the stir-fry hot over a bed of cooked jasmine rice. This dish is best enjoyed right away. For more detailed instructions, check the Full Recipe. Fresh ingredients make a big difference in flavor. Use fresh Thai basil for the best taste. The unique flavor of basil adds depth. High heat is key for stir-frying. It cooks quickly and keeps ingredients crisp. Heat your oil until it shimmers before adding food. This prevents sogginess and enhances flavor. Choose the right chilies for your taste. Red chilies add heat and color. For less spice, use fewer chilies or remove the seeds. You can also use milder peppers, like bell peppers. If you want it even milder, skip the chilies altogether. Visual appeal is important for any dish. Serve in deep bowls with rice for a lovely look. Bright colors make the meal pop. Garnish with fresh basil leaves and slices of chili. This adds flavor and brightens the dish. Try serving with lime wedges for a fresh touch. For the full recipe, check the details provided. {{image_4}} You can switch up the protein in this dish. Shrimp, tofu, or beef all work well. - Shrimp: Use about 500g of peeled and deveined shrimp. Cook them until pink and tender. - Tofu: Use firm tofu, cut into cubes. Sauté until golden for a crispy texture. - Beef: Thinly slice beef and marinate just like the chicken. Use flank or sirloin for the best flavor. Each option gives a unique twist to the classic Thai basil chicken stir-fry. Adding more veggies can boost the dish's flavor and nutrients. Here are some great choices: - Broccoli: Adds crunch and color. Cut into small florets. - Carrots: Slice thinly for sweetness and texture. - Snow peas: Add them for a crisp bite. They cook quickly and keep their bright color. Feel free to mix and match these veggies based on what you have at home. Changing the sauce can create different tastes. Here are some ideas: - Spicy sauce: Add more chilies or a dash of sriracha for heat. - Sweet sauce: Mix in a bit of honey or brown sugar for sweetness. - Homemade sauce: Combine soy sauce, garlic, and lime juice for a fresh twist. Experimenting with sauces can make this dish feel new each time you cook it. For the full recipe, you can find it above. To keep Thai Basil Chicken Stir-Fry fresh, use airtight containers. Glass containers work well. They help avoid any odors. Let the stir-fry cool first, then store it in the fridge. This dish stays good for about three days. When it's time to reheat, use a skillet. Heat it on low to medium heat. Add a splash of water or broth to keep it moist. Stir often to avoid sticking. This helps keep the flavor and texture just right. You want to warm it through, not cook it again. Yes, you can freeze Thai Basil Chicken Stir-Fry! Use freezer-safe bags or containers. Make sure to remove air to prevent freezer burn. It’s best to freeze it without the rice. This way, the stir-fry stays fresh for about three months. When ready to eat, thaw it in the fridge overnight before reheating. Thai basil has a unique flavor. It tastes sweet and slightly spicy. The leaves are darker and smaller than regular basil. Thai basil has a hint of anise, while regular basil is more minty. The stems are purple and can be used in cooking too. This type of basil holds up well in heat, making it perfect for stir-frys. Yes, you can prepare this dish ahead. Chop the vegetables and slice the chicken. Store them in the fridge until you are ready to cook. You can also mix the sauces ahead of time. Just keep them in a sealed container. When it's time to cook, it will save you a lot of time. This recipe works great for meal prep. You can easily make a larger batch. Just double or triple the ingredients. Store the stir-fry in meal prep containers. This makes it easy to grab a quick lunch or dinner. When reheating, add a splash of water to keep it moist. For the full recipe, check out the details above. This blog post explored how to make a delicious Thai Basil Chicken Stir-Fry. We covered key ingredients, from chicken to fresh basil, and suggested great serving ideas. I showed you step-by-step how to prep the chicken and cook it for the best taste. Authentic flavor tips and variations made sure you can customize your dish. Remember, fresh ingredients really matter for a tasty meal. By trying these tips, you can enjoy a great dish at home. Happy cooking!

Thai Basil Chicken Stir-Fry

Discover the mouthwatering flavors of Zesty Thai Basil Chicken Stir-Fry with this easy recipe! In just 30 minutes, you can create a delicious meal packed with tender chicken, fresh vegetables, and aromatic Thai basil. Perfect for a weeknight dinner, this dish is a delightful blend of spices and textures. Click to explore the full recipe and learn how to whip up this savory stir-fry that will impress your family and friends!
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Ingredients
  

500g chicken breast, thinly sliced

2 cups fresh Thai basil leaves

1 tablespoon vegetable oil

4 cloves garlic, minced

2 red chilies, finely sliced (adjust according to your heat preference)

1 bell pepper, sliced (any color you prefer)

1 small onion, sliced

2 tablespoons soy sauce

1 tablespoon fish sauce (optional, but recommended for depth of flavor)

1 tablespoon oyster sauce

1 teaspoon sugar

Cooked jasmine rice, for serving

Instructions
 

Prep the chicken: In a mixing bowl, combine the thinly sliced chicken breast with soy sauce, fish sauce (if using), oyster sauce, and sugar. Mix well to coat the chicken evenly. Cover the bowl and let the chicken marinate for about 10-15 minutes to absorb the flavors.

    Heat the oil: Use a large skillet or a wok and heat the vegetable oil over medium-high heat until it's shimmering but not smoking.

      Cook the aromatics: Add the minced garlic and finely sliced red chilies to the hot oil. Stir-fry for about 30 seconds, or until the garlic is golden and fragrant. Keep a close eye to avoid burning the garlic, which can turn bitter.

        Stir-fry the chicken: Raise the heat to high and add the marinated chicken to the skillet. Stir-fry the chicken for about 5-7 minutes, or until it is fully cooked and lightly caramelized, stirring frequently for even cooking.

          Add vegetables: Incorporate the sliced bell pepper and onion into the skillet. Stir-fry for an additional 2-3 minutes, allowing the vegetables to soften slightly while retaining a crisp texture.

            Incorporate basil: Gently fold in the fresh Thai basil leaves and stir-fry for another 1-2 minutes, just until the basil wilts and releases its aromatic fragrance.

              Serve: Remove the skillet from heat. Serve the stir-fry hot over a bed of cooked jasmine rice, allowing the flavors to meld together.

                Prep Time, Total Time, Servings: 15 mins | 30 mins | 4 servings

                  - Presentation Tips: For a beautiful presentation, serve in deep, contrasting bowls over a mound of rice. Garnish with extra Thai basil leaves and slices of red chili to add a vibrant splash of color and freshness to the dish.