Description
A flavorful and easy-to-make Thai Basil Chicken Stir Fry that combines tender chicken with fresh vegetables and aromatic Thai basil.
Ingredients
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1–2 Thai bird chilies, sliced (adjust for spice preference)
- 1 red bell pepper, sliced
- 1 cup green beans, trimmed and cut into 2-inch pieces
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 cup fresh Thai basil leaves
- Cooked jasmine rice, for serving
Instructions
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and sliced chilies, stirring for about 30 seconds until fragrant.
- Add the chicken pieces to the skillet and cook for 5-7 minutes, stirring frequently, until the chicken is cooked through and no longer pink.
- Stir in the sliced red bell pepper and green beans, cooking for an additional 3-4 minutes until the vegetables are tender-crisp.
- In a small bowl, mix together the soy sauce, oyster sauce, fish sauce, and brown sugar. Pour this sauce over the chicken and vegetables, stirring to combine. Cook for another 2 minutes to heat through.
- Remove the skillet from heat and fold in the fresh Thai basil leaves until just wilted.
- Serve the stir fry over cooked jasmine rice.
Notes
- For a vegetarian option, substitute the chicken with firm tofu and use vegetable broth instead of fish sauce.
- Add other vegetables like broccoli or snap peas for extra color and nutrition. Adjust cooking time based on the vegetables used.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir Fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg