Thai Basil Chicken Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
325 kcal
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Course
Main Course
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Cuisine
Thai
Thai Basil Chicken Recipe
Description
This recipe begins by sautéing thinly sliced onion and diced jalapeños or Thai chiles in avocado oil until translucent and fragrant. Minced garlic is briefly cooked before adding seasoned chicken thigh pieces, which brown evenly in the pan. Red bell peppers are introduced for a short cooking time to retain some texture and color.
A sauce made from soy sauce, brown sugar, warm water, cornstarch, and fish sauce is poured in, coating the chicken mixture and thickening as it simmers over medium-low heat. Fresh Thai basil leaves are stirred in at the end to impart their distinctive herbal aroma and flavor, completing the dish.
Typically served with cooked jasmine or white rice, this dish balances heat from chiles, sweetness from brown sugar, and umami depth from fish sauce and soy. Toasted sesame seeds can be added as a garnish for extra texture and flavor if desired.
Leftovers should be stored in an airtight container refrigerated for 3 to 5 days or frozen for up to 3 to 6 months. Thai basil can be substituted with sweet basil if unavailable. Chicken breasts may be used instead of thighs though thighs provide more flavor and tenderness.
Ingredients
- 2 tablespoons avocado oil divided
- ½ white onion thinly sliced, medium
- 1-2 jalapeno pepper or 2-3 Thai chiles, finely diced, red
- 4 garlic finely minced, cloves
- 1 ½ pounds chicken thighs cut into 1-inch pieces
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 red bell pepper seeded and thinly sliced
- 3 tablespoons soy sauce or tamari
- 2 tablespoons brown sugar
- 2 tablespoons water warm
- 1 tablespoons cornstarch
- 2 teaspoons fish sauce
- 1 ounce basil leaves cut into 1-inch pieces, plus more for serving, Thai variety
For Serving
- rice cooked jasmine or long-grain white
- sesame seeds optional, toasted
Instructions
- Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat. Add the onion and jalapeño or Thai chili peppers. Cook for 2 minutes, or until the onion becomes translucent. Add the garlic and continue cooking for 30 seconds, or until fragrant.
- Push the vegetables to one side of the skillet and add the remaining 1 tablespoon avocado oil. Sprinkle chicken with ¼ teaspoon salt and ¼ teaspoon black pepper. Once the oil is hot, add the chicken and cook, stirring often, until browned on all sides, about 7-8 minutes.
- Add the bell peppers and continue cooking over medium-high heat for 2-3 minutes, stirring occasionally, or until they begin to soften.
- Whisk together the soy sauce, brown sugar, warm water, cornstarch, and fish sauce in a medium bowl. Reduce the heat to medium-low and pour the sauce into the wok. Toss until the chicken is completely coated and cook 2-3 minutes, or until the sauce begins to thicken.
- Stir in the basil leaves, cook 30 seconds, and then remove the pan from the heat.
- Serve over cooked rice with toasted sesame seeds and additional fresh basil leaves, if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for 3 to 6 months.
- Fish sauce adds key umami flavor but can be substituted with extra soy sauce if preferred.
- Use Thai basil for its distinctive aroma; sweet basil can be used as a substitute if necessary.
- Chicken thighs yield more flavor and tenderness, but chicken breasts are an acceptable alternative.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 325 kcal
% Daily Value*
| Calories | 325kcal | 16% |
| Carbohydrates | 13g | 4% |
| Protein | 35g | 70% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 162mg | 54% |
| Sodium | 1291mg | 54% |
| Potassium | 591mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 1381IU | 28% |
| Vitamin C | 46mg | 51% |
| Calcium | 49mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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