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Spicy Thai Basil Chicken



  • Serves 4
  • Cooks in 25 mins (15m prep + 10m cook)
  • Difficulty: Easy
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.Heat vegetable oil in a wok or large skillet over medium-high heat.
  2. 2.Add minced garlic and Thai bird's eye chili. Stir-fry for 1 minute until fragrant.
  3. 3.Add sliced chicken breast and cook until no longer pink.
  4. 4.Add sliced onion and bell pepper. Stir-fry for 2-3 minutes until vegetables are slightly softened.
  5. 5.In a small bowl, mix together fish sauce, oyster sauce, soy sauce, sugar, and water.
  6. 6.Pour the sauce mixture into the wok and stir well to coat the chicken and vegetables.
  7. 7.Add torn basil leaves and stir-fry for another minute until the basil wilts.
  8. 8.Serve hot with steamed rice.
  9. 9.Enjoy your homemade Spicy Thai Basil Chicken!

lightbulb_outline Tips

  • chevron_rightFor extra heat, add more Thai bird's eye chili.
  • chevron_rightYou can substitute chicken breast with chicken thigh if you prefer.
  • chevron_rightFeel free to add other vegetables like mushrooms or baby corn.
  • chevron_rightServe with a side of sliced cucumber and lime wedges for a refreshing touch.