Say goodbye to takeout and hello to unbelievable flavor and aromas in your kitchen when you make this quick and easy Thai Basil Chicken!
You don’t need hours in the kitchen to prepare a meal with big, bold flavors. When you turn to international cuisines, you find recipes like this Thai basil chicken, which features fragrant spices and ingredients that can make a simple protein taste out of this world in under 30 minutes.
Who doesn’t love a dish that comes together so quickly? Thai cuisine is one of my favorites because the flavors are so strong—and the aroma wafting through your home while it’s cooking will make your mouth water in anticipation. The oyster sauce, soy sauce, and fish sauce bring deep umami qualities to the sauce, while the garlic, shallots, and Thai chilies infuse the chicken with complex savoriness. Then the Thai basil brings it all together with a peppery-sweet freshness. This dish clocks in around a medium spice level, and it’s easy to customize the heat to your liking. A dash of red pepper flakes or a drizzle of this Sweet Chili Sauce Recipe would add a zestier kick, if that’s to your liking.
Dishes like this are often served at street food stalls in Thailand because they are so quick and easy to make. I look forward to visiting that country someday, but I worry that I’ll have a hard time deciding what to order because everything is so good! In the meantime, this recipe makes for an unforgettable weeknight dinner.
One recipe, many exciting variations
One of the best aspects of Thai cooking is that you can vary the proteins in the same recipe to get a different dish every time. Simply substituting beef, shrimp, pork, tofu, squid, scallops, or duck breast for the chicken completely transforms the flavor profile of this dish. You can also use chicken breasts or the ground meat of your choice, although these options are not as moist and juicy as some of the others. Be careful not to overcook them.
But the fun variations don’t stop there! Start with the basic recipe and add layers of flavor and texture by incorporating chopped peanuts or cashews, toasted sesame seeds, or fruit such as mandarin oranges, mango, or pineapple. Add vegetables like bell peppers, mushrooms, snow peas, green beans, eggplant, scallions (also known as green onions), carrots, zucchini, bok choy, spinach, cabbage, or baby corn. Depending on how many other ingredients you include, you may want to double the sauce.
How do I store leftovers?
Allow leftover Thai basil chicken to cool slightly, but don’t leave it at room temp for more than 2 hours. Store it in an airtight container in the fridge for up to 4 days—or freeze the chicken in a freezer-safe container for up to 3 months, though the basil leaves may lose some flavor and texture. Reheat leftovers on the stovetop over medium-low heat for approximately 5 minutes, stirring often. Or microwave for 2 minutes, stirring in 30-second intervals, until the dish is steaming hot and has reached a safe internal temp of 165°F.
Serving suggestions
I love serving Thai basil chicken over a bowl of steaming Coconut Rice or alongside Thai Noodles. Start your meal with my favorite Thai appetizer, Tom Kha Gai Soup. Add a refreshing Thai Cucumber Salad, and for dessert, try this delicious Mango Sago.
Ingredients
- 1/3 cup chicken broth
- 2 teaspoons oyster sauce
- 1 tablespoon soy sauce
- 1 1/2 teaspoons fish sauce
- 2 teaspoons white sugar
- 2 tablespoons vegetable oil
- 1 pound chicken thighs boneless, skinless, and coarsely chopped
- 1/4 cup shallots thinly sliced
- 4 cloves garlic minced
- 3 tablespoons Thai chilies minced, use more or less depending on spice preference
- 1 cup fresh Thai basil leaves thinly sliced
- 2 cups steamed rice
Instructions
- In a small bowl, whisk together the chicken broth, oyster sauce, soy sauce, fish sauce, and white sugar until the sugar is dissolved. Set aside.
- Heat the vegetable oil in a large skillet or wok over high heat. Add the chopped chicken and stir-fry until it starts to brown, about 2-4 minutes. If there is excess liquid in the pan from the chicken, drain it.
- Add more oil to the skillet if needed. Add the sliced shallots, minced garlic, and minced Thai chilies. Stir-fry until they become fragrant, about 2 minutes.
- Pour in the sauce mixture. Stir continuously over high heat until the sauce slightly thickens and coats the chicken, about 1-2 minutes.
- Stir in the Thai basil leaves and cook until wilted, about 20-30 seconds.
- Remove from heat and serve immediately with steamed rice.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment