Thai Basil Chicken with Onion and Red Pepper (26 Minutes)

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Thai basil chicken is a vibrant and flavorful dish that’s perfect for a quick and satisfying meal.

This dish features tender chicken stir-fried with aromatic garlic and chili, sweet red peppers, and onions, all enveloped in a savory sauce and fresh Thai basil leaves.

It’s a delightful blend of sweet, spicy, and savory flavors that will transport your taste buds to the streets of Thailand.

Serve it over jasmine rice for a complete and delicious meal any day of the week!

  • Prep Time: 12 minutes
  • Cook Time: 14 minutes
  • Total Time: 26 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 red bell pepper, sliced
  • 1 large onion, sliced
  • 4 cloves garlic, minced
  • 2–3 Thai red chilies, sliced (adjust to taste)
  • 1 cup fresh Thai basil leaves
  • 2 tablespoons vegetable oil
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon dark soy sauce
  • 1 teaspoon sugar

Instructions

  1. Prepare the ingredients (10 minutes): Slice the chicken thighs into bite-sized pieces, and slice the red bell pepper and onion. Mince the garlic and slice the Thai red chilies.
  2. Make the sauce (2 minutes): In a small bowl, mix together the soy sauce, oyster sauce, fish sauce, dark soy sauce, and sugar until well combined. Set aside.
  3. Cook the chicken (5 minutes): Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until they are no longer pink and start to brown, about 4-5 minutes. Remove the chicken from the skillet and set aside.
  4. Stir-fry the vegetables (5 minutes): In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and sliced Thai red chilies, and stir-fry for about 30 seconds until fragrant. Add the sliced red bell pepper and onion, and cook for about 3-4 minutes until they start to soften.
  5. Combine chicken and sauce (3 minutes): Return the cooked chicken to the skillet with the vegetables. Pour the sauce over the chicken and vegetables, and stir well to coat everything evenly. Cook for another 2-3 minutes until the sauce has thickened slightly and everything is heated through.
  6. Add the basil leaves (1 minute): Remove the skillet from the heat and stir in the fresh Thai basil leaves until they are wilted and fragrant.
  7. Serve: Serve the Thai basil chicken hot over steamed jasmine rice, and enjoy this flavorful and aromatic dish.

Notes

For an authentic taste, use Thai basil, which has a unique flavor compared to sweet basil. If you can’t find Thai basil, sweet basil can be used as a substitute, but the flavor will be slightly different.

Feel free to adjust the number of Thai red chilies based on your spice preference.

This dish is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently to maintain the flavors. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 280
  • Sugar: 5g
  • Sodium: 900mg
  • Fat: 15g
  • Carbohydrates: 10g
  • Fiber: 2g
  • Protein: 25g
  • Cholesterol: 80mg

Pair this with...

Homemade Spring Rolls

Start by grabbing some spring roll wrappers; you'll find them at most Asian grocery stores. For the filling, combine finely shredded cabbage, julienned carrots, sliced green onions, minced garlic, a splash of soy sauce, and some cooked minced chicken or shrimp, if you fancy. Lay out a wrapper, place a tablespoon of filling near the bottom corner, fold the sides in and roll up. Seal the edge with a bit of water or egg wash. Now, heat some oil in a deep-fryer or large pot to 350°F (175°C). Once hot, gently slide in the rolls, a few at a time, frying until golden and crispy, which is usually about 4-5 minutes. Drain on paper towels, serve with sweet chili or soy sauce, and enjoy the crunch!

Sea Salt Edamame

Begin with fresh or frozen edamame pods. If frozen, give them a quick rinse under cold water. Bring a pot of water to a rolling boil, toss in the edamame, and let them cook for a few minutes until they're tender and bright green. Drain the water and transfer the edamame to a serving bowl. While they're still hot and a tad steamy, sprinkle a generous pinch of coarse sea salt over them. The crystals will cling to the pods, giving them a delightful salty crunch. Serve immediately and enjoy the process of squeezing those succulent soybeans straight from the pods into your mouth.

Miso Ginger Salad

Start by preparing a mix of your favorite salad greens; think romaine, iceberg lettuce, or baby greens. Toss in sliced radishes, shredded carrots, and sliced cucumbers for that refreshing crunch. For the dressing, whisk together white miso paste, freshly grated ginger, a dash of soy sauce, a bit of rice vinegar, and some sesame oil. If you like a touch of sweetness, a drizzle of honey or agave nectar will do the trick. Blend until smooth, adjusting the consistency with a little water if needed. Drizzle this punchy dressing over your greens and give it a good toss. Garnish with sliced green onions and a sprinkle of toasted sesame seeds if desired.

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