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- 1 pound boneless, skinless chicken thighs, thinly sliced - 1 cup fresh Thai basil leaves, packed - 3 cloves garlic, minced - 1-2 Thai bird chilies, sliced The chicken thighs give this dish a juicy bite. They stay tender while cooking. Fresh Thai basil adds a sweet and spicy flavor. Garlic brings a rich aroma, and chilies give a nice kick. Adjust the chilies based on your spice level. - 2 tablespoons soy sauce - 1 tablespoon fish sauce - 1 tablespoon oyster sauce (optional) These sauces add depth to the stir fry. Soy sauce gives saltiness. Fish sauce adds a unique umami taste. You can skip the oyster sauce if you want a lighter dish. - 1 bell pepper (red or green), sliced - 1 onion, sliced Bell peppers add crunch and color. They pair well with onion, which becomes sweet when cooked. These veggies make the dish vibrant and healthy. Together, they make the stir fry colorful and full of flavor. - Slicing the Chicken and Vegetables Start by slicing 1 pound of boneless, skinless chicken thighs into thin pieces. Use a sharp knife for clean cuts. Next, slice 1 bell pepper and 1 onion. Keep the slices even for even cooking. - Gathering and Measuring Ingredients Gather all your ingredients before you start cooking. This includes 3 cloves of minced garlic, sliced Thai bird chilies, and 1 cup of fresh Thai basil leaves. Measure out 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce (if using), and 1 teaspoon of fish sauce. Having everything ready makes cooking smooth. - Heating the Oil Heat 1 tablespoon of vegetable oil in a large skillet or wok. Use medium-high heat. Make sure the oil is hot before adding chicken. This helps the chicken sear nicely. - Step-by-step Stir-frying Techniques Add the sliced chicken to the hot oil. Stir-fry for about 5-7 minutes. Look for the chicken to turn brown and be cooked through. Next, add the minced garlic and sliced chilies. Stir-fry for 1 minute until you smell the garlic's aroma. Now, add the sliced onion and bell pepper. Stir-fry for 2-3 minutes. The veggies should be slightly soft but still crispy. Pour in the soy sauce, fish sauce, and oyster sauce. Stir well to coat all the ingredients. - Incorporating Thai Basil Remove the skillet from heat. Fold in the fresh Thai basil leaves. The heat will wilt the basil and release its lovely scent. This step adds a fresh burst of flavor to your dish. - Serving Suggestions with Jasmine Rice Serve the hot stir-fry over cooked jasmine rice. The rice soaks up the tasty sauce. For a nice touch, you can add more fresh basil on top. This dish looks great and tastes amazing! - Using Fresh Ingredients Fresh ingredients make a big difference. Use fresh chicken and herbs for the best taste. Fresh Thai basil adds a sweet, aromatic flavor. Look for vibrant, green leaves. The fresher the garlic and chilies, the better your dish will taste. - Adjusting Spice Levels with Chilies If you like heat, use more chilies. Thai bird chilies pack a punch. Start with one or two and taste as you go. You can always add more if you want it spicier. If you prefer mild, remove the seeds before adding them. - Time-saving Preparation Tips Prepare all your ingredients first. Slice the chicken, bell pepper, and onion. Mince the garlic and chilies. This will save you time when cooking. You can even do this ahead of time and store them in the fridge. - Efficient Stir-frying Methods Use a large skillet or wok for even cooking. Heat the oil until it shimmers. This helps to sear the chicken quickly. Stir-fry in small batches if necessary. This keeps the heat high and cooks everything evenly. - Serving Suggestions for Visual Appeal Serve your stir fry over a bed of fluffy jasmine rice. A white plate makes the colors pop. Place the chicken and veggies on top for a beautiful look. This adds a nice contrast to the dish. - Garnishing Ideas Add a sprinkle of fresh basil on top for color. Sliced chilies or lime wedges can add a fresh touch. A drizzle of soy sauce can also enhance the look. These small details make your meal more inviting. {{image_2}} You can make this dish your own by changing the protein. If you want a vegetarian option, use tofu instead of chicken. Just press the tofu to remove the water, then cut it into cubes. Stir-fry it until golden brown. For beef lovers, thinly sliced beef works well too. Use flank steak or sirloin for great flavor. Cook it just like the chicken until it’s browned. If you love seafood, shrimp is a fun option. Use peeled and deveined shrimp and cook them for about 3-5 minutes. They will turn pink when done. Adding more veggies can boost nutrition and color. Broccoli is a great choice. Cut it into small florets and add it when you add the bell pepper. It cooks quickly and stays crisp. Carrots are also a tasty option. Slice them thinly so they cook fast. You can even use a mix of colors for your bell peppers. Red, yellow, and green peppers add fun and flavor. You can customize the sauce to suit your taste. Want more heat? Add more chilies or some chili flakes. If you need a vegan option, skip the oyster sauce and use more soy sauce instead. You can also find vegan fish sauce made from mushrooms. For gluten-free diets, check your soy sauce. Use a gluten-free version to keep the flavor while avoiding gluten. To cool and store your Quick Thai Basil Chicken Stir Fry, let it sit at room temperature for no more than two hours. This helps prevent bacteria growth. Once cooled, place the stir fry in a container with a lid. I recommend using glass or BPA-free plastic containers. They keep food fresh and make reheating easy. To properly freeze stir fry, first, cool it completely. Then, divide it into portion-sized servings. Use freezer-safe bags or containers. Squeeze out as much air as you can to avoid freezer burn. When it's time to eat, thaw the stir fry in the fridge overnight. For reheating, you can use a microwave or a skillet over low heat. Your Thai Basil Chicken Stir Fry lasts about three to four days in the fridge. Always check for any off smells or changes in color. If it looks slimy or has an unusual odor, toss it out. Keeping track of these signs helps you enjoy your meals safely. If you cannot find Thai basil, there are some good choices. You can use regular basil. It has a sweet taste, but it lacks that distinct anise flavor. Another option is to use mint. Mint adds a fresh taste that works well in stir-fries. Cilantro is also a great choice. It gives a bright flavor that can lift your dish. Yes, you can prep this dish in advance. You can slice the chicken and veggies a day before. Store them in the fridge. When you are ready to cook, just heat the oil and stir-fry. If you want to cook the stir-fry ahead, store it in an airtight container. It will stay fresh for about three days. The heat level depends on the chilies you use. Thai bird chilies are quite spicy. If you like mild heat, use one chili instead of two. You can also remove the seeds for less heat. Taste the dish as you cook. Adjust the chilies to fit your liking. In this post, we explored making Thai Basil Chicken Stir Fry. We discussed key ingredients like chicken, fresh basil, and chilies. I shared step-by-step instructions for preparation and cooking. We also revealed tips to boost flavor and presentation. Finally, I provided variations and storage tips. Remember, fresh ingredients make a big difference. Don't hesitate to try your own variations. This dish brings a burst of flavor to your table. Happy cooking!

Quick Thai Basil Chicken Stir Fry

Savor the flavors of Thailand with this quick Thai Basil Chicken Stir Fry recipe! In just 20 minutes, you can whip up a delicious meal featuring tender chicken, vibrant veggies, and aromatic Thai basil. Perfect for busy weeknights, this stir fry is served over fluffy jasmine rice for a complete dish. Don't miss out on this easy yet flavorful recipe—click through to explore how to make this delightful stir fry at home!
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Ingredients
  

1 pound boneless, skinless chicken thighs, thinly sliced

3 cloves garlic, minced

1-2 Thai bird chilies, sliced (adjust to taste)

1 cup fresh Thai basil leaves, packed

1 bell pepper (red or green), sliced

1 onion, sliced

2 tablespoons soy sauce

1 tablespoon oyster sauce (optional)

1 teaspoon fish sauce

1 tablespoon vegetable oil

Cooked jasmine rice, for serving

Instructions
 

Prepare Ingredients: Gather all your ingredients and slice the chicken, bell pepper, and onion.

    Heat the Oil: In a large skillet or wok, heat the vegetable oil over medium-high heat.

      Cook the Chicken: Add the sliced chicken to the hot oil. Stir-fry for about 5-7 minutes until the chicken is browned and cooked through.

        Add Aromatics: Add the minced garlic and sliced chilies to the skillet. Stir-fry for another minute until fragrant.

          Incorporate Veggies: Add the sliced onion and bell pepper to the skillet. Stir-fry for 2-3 minutes until they are slightly softened but still crispy.

            Season the Stir Fry: Pour in the soy sauce, fish sauce, and oyster sauce (if using). Stir everything together to coat the ingredients evenly.

              Add Thai Basil: Remove the skillet from heat and fold in the fresh Thai basil leaves until they are wilted and fragrant.

                Serve: Serve the stir fry hot over cooked jasmine rice.

                  - Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4