Thai Basil Chicken
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
5 -6 servings
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Calories
251 kcal
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Course
Main Course
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Cuisine
Thai
Thai Basil Chicken
Description
This recipe calls for chicken breast cut into small, even cubes for uniform cooking. Fresh basil leaves are briefly fried in oil to release their aroma without burning, then set aside. Bell peppers, garlic, and sliced red chili are sautéed until sizzling but not darkened. The chicken is browned and salted, then simmered in a sauce combining oyster sauce, honey, and soy sauce. Finally, the fried basil is returned to the pan and stirred in, coating the mixture with its distinctive aroma.
The stir-fry has a mix of textures from tender chicken pieces and crisp peppers. The sauce blends sweet, salty, and savory flavors with a mild heat from the chili. Sprinkled sesame seeds add crunch and nuttiness, while green onions garnish brings freshness. This dish pairs well with jasmine, brown, or quinoa rice, making for a balanced, flavorful meal.
Instructions suggest using boneless, skinless chicken, prepping all ingredients beforehand for quick cooking, and controlling heat to preserve aroma and avoid burning garlic or peppers. Using low-sodium soy sauce helps manage saltiness. Finely chopped garlic avoids bitterness. The dish works best cooked in a large skillet or wok.
Ingredients
- 1.5 lb chicken breast boneless or skinless
- 1 basil small bunch, fresh
- 2 tbsp olive oil divided
- 2 bell pepper different colors
- 1/2 tsp kosher salt
- 2-3 green onions thinly sliced, for serving
- 2 tbsp oyster sauce
- 1 tbsp honey
- 2 tbsp soy sauce low sodium
- 2-3 garlic minced, cloves
- 1 red chili seeded and sliced
- 2 tsp sesame seeds
Instructions
- In a small bowl whisk, oyster sauce, honey, and soy sauce; set aside. Cut the chicken into small dice.
- Chop the pepper, red chili, and green onion. Heat 1 tablespoon of oil in a skillet.
- Add basil leaves in a single layer, and fry undisturbed for 1-2 minutes. Remove from the skillet to a plate lined with a paper towel.
- Add the remaining tablespoon of oil and heat again. Add peppers, garlic, and red chili, sauté until sizzling. Don't let it turn dark.
- Immediately add in the chicken cubes and salt; cook until nicely golden brown. Reduce the heat to low, stir in the prepared sauce and simmer for 5 minutes.
- Stir in the fried basil. Transfer the chicken to a serving bowl.
- Garnish with sliced green onion and top with sesame seeds.
Notes
- Use boneless, skinless chicken for best texture and ease of cooking.
- Cut chicken into evenly sized cubes to ensure even cooking throughout.
- Cook aromatics like garlic and peppers on low heat to release flavors without burning.
- Prepare all ingredients before cooking, as stir-frying proceeds quickly.
- Finely chop garlic instead of mincing to avoid bitterness from burning.
- Choose low-sodium soy sauce to better control saltiness in the dish.
- Serve with jasmine, brown, or quinoa rice and garnish with sesame seeds for texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5-6 servings
Amount Per Serving
Calories 251 kcal
% Daily Value*
| Calories | 251kcal | 13% |
| Carbohydrates | 9g | 3% |
| Protein | 30g | 60% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 87mg | 29% |
| Sodium | 805mg | 34% |
| Potassium | 658mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 1690IU | 34% |
| Vitamin C | 77mg | 86% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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