0 from 30 votes
Thai Basil Chicken Recipe
A restaurant-quality Thai Basil Chicken recipe, in under 40 minutes?! Yes, please!! With sweet, spicy, and aromatic notes, it might just surprise you how easy it is to whip up this Thai stir-fry dish at home.
Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 4 servings
Calories: 325 kcal
Course:
Main Course
Cuisine:
Thai
Ingredients
- 2 tablespoons avocado oil divided
- ½ medium white onion thinly sliced
- 1-2 red jalapeño peppers or 2-3 Thai chiles, finely diced
- 4 garlic cloves finely minced
- 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 warm water
- 1 tablespoons cornstarch
- 2 teaspoons fish sauce
- 1 ounce Thai basil leaves cut into 1-inch pieces, plus more for serving
For Serving
- Cooked jasmine or long-grain white rice
- toasted sesame seeds optional
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.
Cup of Yum
Notes
- Nutrition. Nutritional information is calculated without rice.
- Storage. Keep leftover Thai basil chicken in an airtight container in the fridge for up to 3 to 5 days. Wrap leftover chicken tightly in a freezer-safe bag once completely cooled. It will last in the freezer for up to 3 to 6 months.
- Fish Sauce. This is the secret ingredient that adds a ton of umami flavor. If you are absolutely opposed, sub in more soy sauce.
- Basil. Thai Basil has a more aromatic flavor than sweet basil, but can easily be substituted.
- Chicken. Thighs were used in testing, but chicken breasts can easily be subbed.
Nutrition Information
Calories
325kcal
(16%)
Carbohydrates
13g
(4%)
Protein
35g
(70%)
Fat
14g
(22%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
Monounsaturated Fat
7g
Trans Fat
0.03g
Cholesterol
162mg
(54%)
Sodium
1291mg
(54%)
Potassium
591mg
(17%)
Fiber
1g
(4%)
Sugar
8g
(16%)
Vitamin A
1381IU
(28%)
Vitamin C
46mg
(51%)
Calcium
49mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 325
% 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.