This easy Thai Basil Chicken Stir-Fry is packed with flavor! You’ll love the tender chicken and fresh basil mixed with colorful veggies. It’s a quick dish that’s ready in no time!
I like to toss it all together and watch the magic happen. Plus, it makes my kitchen smell amazing! Serve it over rice for a tasty meal. You won’t want to miss this one! 😋
Key Ingredients & Substitutions
Chicken: I love using chicken thighs for their flavor and tenderness. If you’re looking for a leaner option, chicken breasts work too. You could also substitute tofu or shrimp for a different protein source!
Thai Basil: Fresh Thai basil gives this stir-fry its unique flavor. If you can’t find it, sweet basil is a suitable substitute, though the taste will differ slightly.
Chilies: Thai bird’s eye chilies add a nice heat. Feel free to leave them out or use milder chilies if you’re sensitive to spice. Bell peppers can add sweetness if you need a more gentle flavor.
Vegetables: This recipe is versatile! You can substitute green beans with snap peas or broccoli. Any crunchy vegetable works well here.
How Do I Get the Chicken Perfectly Cooked Without Drying It Out?
Cooking chicken perfectly in a stir-fry can be a challenge, but it’s all about the technique! Here’s my approach:
- Cut chicken into even pieces to ensure they cook uniformly.
- Heat the oil in the pan until it’s hot before adding the chicken. This helps to sear the meat.
- Cook the chicken in batches if needed. Overcrowding the pan leads to steaming rather than frying, which prevents that crispy texture.
- Don’t overcook! Chicken cooks quickly. Aim for a light golden color, and it will stay juicy inside.
Easy Thai Basil Chicken Stir-Fry
Ingredients You’ll Need:
For the Stir-Fry:
- 1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tablespoons vegetable oil (or any neutral oil)
- 4 cloves garlic, thinly sliced
- 1-2 Thai bird’s eye chilies (optional, adjust to taste), thinly sliced
- 1 cup green beans, trimmed and cut into 2-inch pieces
- 1 red bell pepper, cut into chunks
- 1 cup mushrooms, halved or quartered
- 1/2 cup onions, sliced
- 1 cup fresh Thai basil leaves (or sweet basil if unavailable), lightly packed
- Steamed jasmine rice, for serving
For the Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1 teaspoon sugar (palm sugar preferred)
- 1/4 cup water or chicken broth
How Much Time Will You Need?
This delicious Thai Basil Chicken Stir-Fry takes about 10 minutes of prep time and around 15 minutes of cooking time. In just about 25 minutes, you can have a fragrant, colorful meal ready to serve!
Step-by-Step Instructions:
1. Prepare the Sauce:
In a small bowl, mix the soy sauce, oyster sauce, fish sauce, sugar, and water (or chicken broth). Stir until the sugar is dissolved and everything is well combined. Set aside for later.
2. Heat the Oil:
In a large wok or skillet, heat the vegetable oil over medium-high heat. Make sure it’s hot enough to sizzle when you add ingredients, which helps to sear the chicken and enhance the flavors.
3. Add Garlic and Chilies:
Add the sliced garlic and Thai bird’s eye chilies to the hot oil. Stir-fry for about 30 seconds, just until the garlic turns fragrant. Be careful not to let it burn, as burnt garlic can taste bitter.
4. Cook the Chicken:
Next, add the chicken pieces to the wok. Stir-fry them for about 5-6 minutes, or until they start to brown and are fully cooked through. You want them juicy and tender!
5. Mix in Vegetables:
Add the green beans, red bell pepper, mushrooms, and onions to the chicken. Stir-fry for another 3-4 minutes, until the vegetables are tender-crisp and vibrant in color.
6. Pour in the Sauce:
Pour the prepared sauce mixture over the chicken and vegetables. Stir well to coat everything evenly. Cook for an additional 2 minutes, allowing the sauce to thicken up slightly and really infuse all those delicious flavors.
7. Add Fresh Basil:
Turn off the heat and mix in the fresh Thai basil leaves. Give it a good stir until the leaves wilt, which enhances the aroma and flavor.
8. Serve and Enjoy:
Serve your vibrant Thai Basil Chicken Stir-Fry immediately over steamed jasmine rice. Feel free to garnish with extra basil leaves for an added touch!
Get ready to enjoy a delightful meal that’s not only tasty but also quick to make. Bon appétit!
Frequently Asked Questions (FAQ)
Can I Use Other Proteins Instead of Chicken?
Absolutely! This stir-fry works well with shrimp, beef, or tofu. Just adjust the cooking time accordingly—shrimp cooks quickly, while beef may need a bit more time depending on the cut.
What If I Can’t Find Thai Basil?
No worries! If you can’t locate Thai basil, you can use sweet basil as a substitute. The flavor will differ slightly, but it will still be delicious. You might also add a splash of lime juice for extra zing!
How Can I Make This Recipe Gluten-Free?
To make this dish gluten-free, simply substitute soy sauce with a gluten-free soy sauce or tamari. Ensure that the oyster sauce and fish sauce you use are also gluten-free, as many brands offer gluten-free options.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave, adding a splash of water or broth to keep it from drying out.
