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- 1 lb chicken breast, thinly sliced - 3 tablespoons vegetable oil - 4 cloves garlic, minced - 2-3 Thai bird's eye chilies, finely chopped (adjust to taste) - 1 red bell pepper, sliced - 1 cup green beans, trimmed and cut into 2-inch pieces - 1 cup fresh Thai basil leaves - 2 tablespoons soy sauce - 1 tablespoon oyster sauce - 1 tablespoon fish sauce - 1 teaspoon sugar - Cooked jasmine rice, for serving When making Spicy Thai Basil Chicken, I like to gather all my ingredients first. You need fresh chicken breast for the best texture. I choose thin slices because they cook fast and soak up flavors well. Next, I prepare my vegetables. The garlic adds a great aroma, while the Thai bird's eye chilies bring heat. You can adjust how many chilies you use based on your spice level. The red bell pepper adds color and sweetness. Green beans give a nice crunch and balance the dish. Fresh Thai basil is key for that authentic taste. For sauces, I use soy sauce, oyster sauce, and fish sauce. These deepen the flavor. A hint of sugar adds a touch of sweetness, which balances the heat. Don’t forget the jasmine rice. It’s perfect to soak up all that tasty sauce. This simple ingredient list makes a dish that is both flavorful and easy to prepare. {{ingredient_image_1}} - Mince 4 cloves of garlic. - Chop 2-3 Thai bird's eye chilies finely. - Slice 1 lb of chicken breast thinly. - Slice 1 red bell pepper. - Trim and cut 1 cup of green beans into 2-inch pieces. - Measure out 2 tablespoons of soy sauce. - Measure 1 tablespoon of oyster sauce. - Measure 1 tablespoon of fish sauce. - Measure 1 teaspoon of sugar. 1. Heat 3 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. 2. Add the minced garlic and chopped chilies to the hot oil. Stir for about 30 seconds until fragrant. 3. Increase heat to high. Add the sliced chicken breast to the skillet. Stir-fry for 5-7 minutes until the chicken is fully cooked and slightly golden. 4. Toss in the sliced red bell pepper and green beans. Stir-fry for an additional 3-4 minutes until the vegetables are tender-crisp. 5. In a small bowl, mix the soy sauce, oyster sauce, fish sauce, and sugar. Pour this sauce over the chicken and vegetables. Toss well to coat. 1. Add 1 cup of fresh Thai basil leaves. Stir gently until they wilt, about 1 minute. 2. Remove from heat. Serve immediately over jasmine rice. Enjoy your meal! Choosing the right chilies To get the best heat, use Thai bird's eye chilies. They pack a punch! You can adjust the number based on your spice level. If you prefer milder heat, start with one chili. You can always add more later. Importance of fresh basil Fresh Thai basil is key to this dish. It brings a unique flavor that dried basil can’t match. Look for bright green leaves with a purple stem. The fragrance should be strong and sweet. Add it at the end of cooking to keep its taste vibrant. Stir-frying tips Use a large skillet or wok for even cooking. Heat the oil until it shimmers before adding garlic and chilies. Stir quickly to avoid burning. Once you add chicken, keep it moving! This helps it cook evenly and stay tender. Adjusting heat levels If the dish becomes too spicy, add more vegetables to balance the heat. You can also serve it with jasmine rice. The rice will soak up the spice and provide a cooling effect. For a richer flavor, add a bit more oyster sauce. Pro Tips Adjust the Spice Level: If you prefer a milder dish, reduce the number of bird's eye chilies or deseed them before chopping. Use Fresh Ingredients: Fresh Thai basil and crisp vegetables really elevate the dish's flavor and texture, so use the freshest you can find. Marinate the Chicken: For enhanced flavor, marinate the chicken in a bit of soy sauce and minced garlic for 15-30 minutes before cooking. Serve with Extra Lime: A squeeze of fresh lime juice just before serving can add a bright, zesty flavor that complements the spices beautifully. {{image_2}} You can swap chicken for other proteins. Tofu works great for a plant-based meal. Just press it to remove water. Then, cut it into small cubes and stir-fry until golden. Shrimp is another tasty choice. Use peeled, deveined shrimp. Cook them for about 2-3 minutes until pink. You can also use different cuts of chicken. Chicken thighs are juicier and add great flavor. Cut them into bite-sized pieces and cook as usual. You can even use ground chicken for a different texture. Just make sure it's cooked well. Feel free to mix in seasonal vegetables. Broccoli, snap peas, or zucchini can work well. These veggies add color and crunch. You can also choose spicy or mild options. If you want more heat, add more chilies. For a milder dish, use sweet bell peppers or carrots. Try adding baby corn or snow peas for a fun twist. The key is to keep the textures vibrant. Choose what you enjoy or what’s fresh at the market. This dish is all about balance and flavor, so get creative! To keep your Spicy Thai Basil Chicken fresh, let it cool first. Place it in an airtight container. Store it in the fridge for up to three days. This keeps the flavors intact and ready for your next meal. For reheating, use a skillet over medium heat. Add a splash of water or broth to keep it moist. Stir often for about five minutes until heated through. You can also microwave it in short bursts. Stir between each burst to avoid hot spots. To freeze leftovers, wait until the dish cools completely. Use a freezer-safe container, leaving some space for expansion. You can store it for up to three months. Thaw in the fridge overnight before reheating. This helps maintain the taste and texture. Serve Spicy Thai Basil Chicken with jasmine rice. The rice soaks up the sauce well. You can also add fresh cucumber slices for a crunchy side. Try serving it with a simple salad too. This will add a nice freshness to the meal. If you like, a drizzle of lime juice can brighten the dish. Yes, you can easily make this dish vegetarian. Swap the chicken for firm tofu. Cut the tofu into small cubes and fry until golden. You can also use mushrooms for a meaty texture. Make sure to use vegetarian oyster sauce or soy sauce. This keeps the flavors rich without meat. The heat can vary based on your taste. The bird's eye chilies add a strong kick. For a milder dish, use fewer chilies. You can also remove the seeds to lower heat. If you love spice, add more chilies or a dash of chili paste. Always taste as you cook to find your perfect heat level. This blog post covered how to make Spicy Thai Basil Chicken. We looked at the ingredients, preparation steps, and tips for great taste. You learned simple cooking methods and ways to switch up ingredients. You can try different proteins and veggies to suit your taste. Storing and reheating are easy with our guidelines. Enjoying this dish is not just tasty but also fun. Make it your own!

Spicy Thai Basil Chicken

A flavorful stir-fry dish featuring chicken, fresh Thai basil, and a spicy sauce.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Thai
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 lb chicken breast, thinly sliced
  • 3 tablespoons vegetable oil
  • 4 cloves garlic, minced
  • 2 to 3 Thai bird's eye chilies, finely chopped
  • 1 medium red bell pepper, sliced
  • 1 cup green beans, trimmed and cut into 2-inch pieces
  • 1 cup fresh Thai basil leaves
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon fish sauce
  • 1 teaspoon sugar
  • as needed 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 chopped bird's eye chilies to the hot oil, stirring quickly for about 30 seconds until fragrant.
  • Increase heat to high and add the sliced chicken breast to the skillet. Stir-fry for about 5-7 minutes until the chicken is cooked through and slightly golden.
  • Toss in the sliced red bell pepper and green beans. Stir-fry 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 sugar. Pour this sauce over the chicken and vegetables, tossing well to coat everything in the sauce.
  • Add the fresh Thai basil leaves and stir gently until they wilt, about 1 minute.
  • Remove from heat and serve immediately over jasmine rice.

Notes

Adjust the number of chilies to control the heat level.
Keyword chicken, spicy, stir-fry, Thai basil