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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.In a small bowl, whisk together the fish sauce, soy sauce, oyster sauce, and sugar. Set aside.
  2. 2.Heat vegetable oil in a large skillet or wok over high heat.
  3. 3.Add minced garlic and sliced chili peppers to the skillet. Stir-fry for 1 minute until fragrant.
  4. 4.Add thinly sliced chicken to the skillet. Cook until browned and cooked through, about 3-4 minutes.
  5. 5.Add sliced red bell pepper and onion to the skillet. Stir-fry for 2 minutes until the vegetables are tender-crisp.
  6. 6.Pour the sauce mixture over the chicken and vegetables. Stir to coat everything evenly.
  7. 7.Add Thai basil leaves to the skillet. Stir-fry for an additional 1-2 minutes until the basil leaves are wilted.
  8. 8.Season with salt to taste.
  9. 9.Serve the Spicy Thai Basil Chicken over cooked rice.
  10. 10.Enjoy!

lightbulb_outline Tips

  • chevron_rightFor an extra kick of heat, add more chili peppers or sprinkle some crushed red pepper flakes.
  • chevron_rightIf you can't find Thai basil, you can use regular basil as a substitute.
  • chevron_rightFeel free to customize the vegetables in this stir-fry. Broccoli, snap peas, or mushrooms would all be great additions.
  • chevron_rightServe the Spicy Thai Basil Chicken with a side of steamed vegetables or a fresh salad for a complete meal.