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For this dish, you need fresh ingredients to get great flavor. Gather these items: - 1 lb (450g) chicken breast, thinly sliced - 1 cup fresh Thai basil leaves - 1 red bell pepper, sliced - 1 cup snap peas - 4 cloves garlic, minced - 2 Thai bird's eye chilies, thinly sliced (adjust to taste) Using thinly sliced chicken helps it cook evenly. The red bell pepper adds color and crunch. Snap peas bring a sweet taste and a nice texture. Next, we need some tasty sauces to make the dish pop. You will require: - 3 tablespoons soy sauce - 1 tablespoon oyster sauce - 1 teaspoon sugar - Salt and pepper to taste The soy sauce gives a salty flavor, while oyster sauce adds depth. The sugar balances everything out. Adjust the salt and pepper to fit your taste. If you want to mix it up, try these optional add-ins: - Chopped green onions - Sliced mushrooms - Water chestnuts for crunch These add-ins can change the flavor and make the dish more fun. Feel free to experiment! {{ingredient_image_1}} First, gather your ingredients. You need: - 1 lb chicken breast, thinly sliced - 1 cup fresh Thai basil leaves - 2 tablespoons vegetable oil - 4 cloves garlic, minced - 2 Thai bird's eye chilies, thinly sliced - 1 red bell pepper, sliced - 1 cup snap peas - 3 tablespoons soy sauce - 1 tablespoon oyster sauce - 1 teaspoon sugar - Salt and pepper to taste - Cooked jasmine rice, for serving Slice the chicken, bell pepper, and snap peas. Mince the garlic. This prep makes cooking easy. Heat the vegetable oil in a large wok over medium-high heat. You want it to shimmer. Add the sliced chicken. Stir-fry it for about 4 to 5 minutes. Check that it’s no longer pink. Remove the chicken and set it aside. In the same wok, add the minced garlic and sliced chilies. Stir-fry for about 30 seconds. This releases their tasty aroma. Next, toss in the red bell pepper and snap peas. Stir-fry these for 2 to 3 minutes. You want them tender but still crisp. Now, return the cooked chicken to the wok. Pour in the soy sauce, oyster sauce, and sugar. Stir well for about 2 minutes. This mixes all the flavors together. Remove the wok from heat. Fold in the fresh Thai basil leaves. They will wilt slightly from the heat. Taste your dish. Add salt and pepper as needed. Serve it hot over jasmine rice for a delicious meal. To make the best Thai basil chicken stir fry, focus on heat. Use a hot wok or skillet. This keeps the chicken juicy and the veggies crisp. Cook the chicken in batches if needed. This helps avoid steaming. Remember to stir quickly to mix all flavors. The garlic and chilies should sizzle but not burn. Keep an eye on the time; overcooking can ruin the dish. You can swap ingredients based on what you have. If you can't find Thai basil, use regular basil or mint. For protein, try tofu or shrimp as great alternatives. Bell peppers can be replaced with carrots or zucchini. If you don't have oyster sauce, soy sauce works well. However, the taste may change slightly. Adjust the sugar to balance flavors if you use different sauces. Serve your stir fry over jasmine rice for a classic touch. You can also use quinoa or noodles for a twist. Adding a lime wedge on the side brightens the dish. For a complete meal, consider a fresh salad with cucumbers or tomatoes. This adds color and crunch. Don't forget to sprinkle extra Thai basil on top for garnish. It makes your dish look and taste fresh! Pro Tips Use Fresh Ingredients: Fresh Thai basil and crisp vegetables will enhance the flavor and texture of your dish. Adjust Spice Level: Modify the number of bird's eye chilies based on your heat preference to suit your taste. Prep Ahead: Have all your ingredients prepped before you start cooking, as stir-frying is a quick process that requires your full attention. Don’t Overcook: Keep the vegetables crisp by stir-frying them just until tender, preserving their vibrant color and nutrients. {{image_2}} You can make this dish vegetarian by swapping the chicken for tofu. Use firm tofu for the best texture. Cut it into cubes and stir-fry until golden. Replace the oyster sauce with a plant-based option or just add more soy sauce. Don't forget to keep the Thai basil; it gives great flavor! If you prefer, try using shrimp, beef, or pork instead of chicken. Each protein brings a unique taste. For shrimp, cook until they turn pink. For beef or pork, slice thinly and cook until browned. Adjust cook times for each protein to ensure it's cooked through. Want to boost the flavor? Try adding some crushed peanuts for crunch. You can also mix in sliced mushrooms or baby corn for more veggies. A splash of lime juice adds freshness, while a bit of fish sauce deepens the taste. Experiment to find your perfect blend! After cooking Thai basil chicken stir fry, let it cool. Store it in an airtight container. It keeps well in the fridge for up to three days. When you want to eat it again, check the smell and look for any signs of spoilage. For longer storage, you can freeze the stir fry. Place it in a freezer-safe bag or container. Make sure to remove as much air as possible. It stays good for about three months. To keep the best taste and texture, avoid freezing it with rice. To reheat, you have a few options. For the stovetop, add a splash of water in a pan over medium heat. Stir until it’s warm. You can also use a microwave. Place the stir fry in a bowl, cover it, and heat for 1-2 minutes. Stir halfway through for even heating. Enjoy it hot over fresh jasmine rice! Yes, you can use other herbs. Sweet basil works well, but it has a milder taste. You could also try cilantro or mint for a fresh twist. Each herb gives a unique flavor to the dish. Just remember that Thai basil has a distinct taste. This flavor adds a special touch to your stir fry. Thai Basil Chicken Stir Fry pairs great with jasmine rice. The fluffy rice absorbs the sauce well. You can also serve it with noodles for a different texture. A side of steamed vegetables or a fresh salad adds color and crunch. You might even enjoy it with spring rolls for a full meal. To reduce the heat, skip the bird's eye chilies. You can use sweet bell peppers instead for flavor without spice. Adding more vegetables can also help balance the heat. Another option is to serve it with a dollop of yogurt or sour cream. These items cool down the dish nicely. This blog post covered how to make a delicious Thai Basil Chicken Stir Fry. We explored ingredients like chicken, vegetables, sauces, and optional add-ins. I shared step-by-step instructions from prep to final touches. You learned helpful tips to make your stir fry perfect, and we discussed variations, including vegetarian options. Lastly, we talked about storage, freezing, and reheating. In conclusion, you can create a tasty meal that suits your taste. Enjoy cooking and experimenting with flavors!

Thai Basil Chicken Stir Fry

A flavorful stir fry featuring tender chicken, fresh Thai basil, and vibrant vegetables, perfect over jasmine rice.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Thai
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 lb chicken breast, thinly sliced
  • 1 cup fresh Thai basil leaves
  • 2 tablespoons vegetable oil
  • 4 cloves garlic, minced
  • 2 Thai bird's eye chilies thinly sliced (adjust to taste)
  • 1 medium red bell pepper, sliced
  • 1 cup snap peas
  • 3 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sugar
  • to taste salt and pepper
  • as needed cooked jasmine rice, for serving

Instructions
 

  • Gather all your ingredients to ensure a smooth cooking process. Slice the chicken, bell pepper, and snap peas, and mince the garlic.
  • In a large wok or skillet, heat the vegetable oil over medium-high heat until shimmering.
  • Add the sliced chicken to the wok and stir-fry for about 4-5 minutes, or until the chicken is cooked through and no longer pink. Remove the chicken and set aside.
  • In the same wok, add the minced garlic and sliced chilies. Stir-fry for about 30 seconds until fragrant.
  • Toss in the sliced red bell pepper and snap peas. Stir-fry for another 2-3 minutes until the vegetables are tender but still crisp.
  • Add the cooked chicken back into the wok, followed by the soy sauce, oyster sauce, and sugar. Stir everything together, allowing the flavors to blend, for about 2 minutes.
  • Remove the wok from heat and fold in the fresh Thai basil leaves, allowing them to wilt slightly from the residual heat.
  • Taste and adjust seasoning with salt and pepper as needed. Serve hot over jasmine rice.

Notes

Adjust the number of chilies to control the spiciness.
Keyword chicken, quick meal, stir-fry, Thai basil