Spicy Thai Basil Chicken

$- 1 lb chicken breast, thinly sliced into 1/4-inch pieces - 2 tablespoons vegetable oil - 4 cloves garlic, minced - 2-3 Thai bird's eye chilies, finely sliced (adjust based on your desired heat level) - 1 red bell pepper, sliced into strips - 1 cup fresh Thai basil leaves, loosely packed - 2 tablespoons soy sauce - 1 tablespoon oyster sauce (optional, can substitute with more soy sauce) - 1 tablespoon fish sauce - 1 teaspoon sugar - 1 teaspoon ground white pepper - Cooked jasmine rice, for serving - Oyster sauce adds depth but is not a must. - Additional chilies can boost the heat for spice lovers. - Extra vegetables like carrots or broccoli can add color and crunch. - Serve with jasmine rice for a classic pairing. - A simple cucumber salad balances the heat and adds freshness. - Steamed broccoli or green beans also work well on the side. Start by slicing the chicken breast. Cut it into thin 1/4-inch pieces. This helps the chicken cook fast and evenly. Make sure each piece is uniform in size for the best results. Heat the vegetable oil in a large skillet or wok. Use medium-high heat until the oil shimmers. Add the minced garlic and sliced bird's eye chilies. Sauté them for about 30 seconds, stirring all the time. You want the garlic to be golden and fragrant, but not burnt. Next, raise the heat to high and add the sliced chicken. Stir-fry for 3-4 minutes. The chicken should turn fully cooked and slightly brown. Then, toss in the sliced red bell pepper. Continue to stir-fry for 1-2 minutes. You want the peppers to soften a bit but still be crunchy. Now, it's time to add the sauces. Drizzle in the soy sauce, fish sauce, and oyster sauce if you’re using it. Add sugar and ground white pepper, too. Stir everything well to coat the chicken and veggies. Let it cook for another 1-2 minutes to blend the flavors. Remove the skillet from heat. Gently fold in the fresh Thai basil leaves. Stir just enough to wilt them. You want to keep their vibrant color. Serve the spicy Thai basil chicken over a bed of jasmine rice. If you'd like, garnish with extra basil or chili slices for a spicy kick. To get the right heat, use Thai bird's eye chilies. Start with just one or two. Slice them thinly and add them to the pan. If you want more heat, add extra chilies. Always taste your dish as you cook. This helps you find the right balance. Keep in mind that the heat may grow as the dish sits. Use high heat for stir-frying. This method seals in flavors and keeps the chicken tender. Slice chicken into thin pieces for even cooking. Prepare all your ingredients before you start. This way, you can add them quickly. Cook the garlic and chilies first to release their aroma. Stir constantly to avoid burning. Serve your spicy Thai basil chicken over jasmine rice. This rice soaks up the sauce well. For a pop of color, add sliced red bell peppers on top. Fresh Thai basil leaves make great garnishes too. A lime wedge on the side adds a zesty touch. You can also serve it with a simple cucumber salad for crunch. {{image_4}} You can swap the chicken for tofu. Use firm tofu for the best texture. Cut it into small cubes. Sauté it just like the chicken. This gives you a tasty vegetarian dish. The flavors from the garlic and chilies still shine through. You can also add extra veggies like mushrooms or broccoli for more color and nutrients. Besides chicken, you can use shrimp or beef. If using shrimp, cook it for just 2-3 minutes. Beef should be thinly sliced against the grain. Cook it until it’s browned and tender. Each protein brings a unique taste, making the dish versatile. Want to kick up the flavor? Add a splash of lime juice right before serving. Fresh lime brightens the dish. You can also sprinkle some crushed peanuts on top for crunch. If you enjoy more heat, try adding more bird's eye chilies. Adjust these flavors to fit your taste buds! You can store leftover spicy Thai basil chicken in the fridge. Place it in an airtight container. It will stay fresh for about 3 to 4 days. Make sure to cool it down before sealing. This helps keep the chicken tasty and safe to eat later. If you want to keep it longer, freeze the chicken. Use freezer-safe bags or containers. Remove as much air as you can to prevent freezer burn. It will last up to 3 months in the freezer. When you're ready to eat, thaw it in the fridge overnight. To reheat, you can use the microwave or stovetop. If using the microwave, heat it in short bursts. Stir in between to ensure even heating. On the stovetop, use low heat and add a splash of water to keep it moist. Enjoy it warm with fresh jasmine rice again! If you need a fish sauce substitute, try soy sauce. Use a mix of soy sauce and a bit of lime juice for a similar taste. Another option is to use coconut aminos. This gives a slight sweetness without fish. You can also skip it entirely and just add extra soy sauce. Yes, you can make Spicy Thai Basil Chicken in advance. Cook it fully and let it cool. Store it in an airtight container in the fridge. It lasts up to three days. When ready to serve, just reheat it in a pan. Add a splash of water if it seems dry. To adjust the heat, modify the number of Thai bird's eye chilies. For less heat, use one or two chilies, or remove seeds. If you want more spice, add extra chilies or a dash of chili sauce. Remember, you can always add heat later, but you can't take it away! This article covered the main ingredients needed for Spicy Thai Basil Chicken and optional ones. I detailed step-by-step instructions on how to prepare, cook, and add final touches. You learned tips for spice levels, essential cooking techniques, and serving ideas. Consider alternative ingredients and storage tips for better meal prep. Dive into this dish, explore variations, and enjoy every bite. Cooking can be fun and tasty. Make this dish your own!$

Spice up your dinner with this delicious Spicy Thai Basil Chicken recipe! In just 25 minutes, you'll have a mouthwatering dish featuring tender chicken, fresh Thai basil, and vibrant vegetables, all served over fluffy jasmine rice. Perfect for those who love a little heat, this recipe includes simple ingredients and easy steps. Click through to discover this flavorful meal that will leave everyone asking for seconds!

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Ingredients

1 lb chicken breast, thinly sliced into 1/4-inch pieces

2 tablespoons vegetable oil

4 cloves garlic, minced

2-3 Thai bird's eye chilies, finely sliced (adjust based on your desired heat level)

1 red bell pepper, sliced into strips

1 cup fresh Thai basil leaves, loosely packed

2 tablespoons soy sauce

1 tablespoon oyster sauce (optional, can substitute with more soy sauce)

1 tablespoon fish sauce

1 teaspoon sugar

1 teaspoon ground white pepper

Cooked jasmine rice, for serving

Instructions

Prepare the Chicken: Thinly slice the chicken breast into pieces about 1/4-inch thick. This will ensure they cook quickly and evenly during stir-frying.

Heat the Oil: In a large skillet or wok, pour in the vegetable oil and heat it over medium-high heat until shimmering but not smoking.

Cook Garlic and Chilies: Add the minced garlic and sliced bird's eye chilies to the hot oil. Sauté for about 30 seconds, stirring constantly, until the garlic is golden and fragrant but not burnt.

Add Chicken: Raise the heat to high, then add the sliced chicken to the skillet. Stir-fry for 3-4 minutes until the chicken is fully cooked (no longer pink) and begins to brown slightly.

Incorporate Vegetables: Toss in the sliced red bell pepper. Continue to stir-fry for an additional 1-2 minutes until the peppers have softened slightly while still retaining some crunch.

Sauce It Up: Drizzle in the soy sauce, oyster sauce (if using), fish sauce, sugar, and ground white pepper. Stir the mixture vigorously to combine, ensuring the chicken and vegetables are equally coated. Allow it to cook for 1-2 more minutes to let the flavors meld together.

Add Basil: Remove the skillet from heat. Gently fold in the fresh Thai basil leaves, stirring just enough to wilt the basil without losing its vibrant color.

Serve: Serve the spicy Thai basil chicken on a generous bed of jasmine rice, and if desired, garnish with additional sprigs of basil or slices of chili for an extra kick.

Prep Time: 10 min | Total Time: 25 min | Servings: 4

- Presentation Tips: For an appealing presentation, serve the dish in deep bowls with a sprig of Thai basil on top. Adding lime wedges on the side not only enhances the visual appeal but also provides a zesty addition when squeezed over the dish just before eating.