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- 1 lb (450g) boneless chicken breast, thinly sliced - 2 tablespoons vegetable oil - 4 cloves garlic, minced - 2-3 red chilies, sliced (adjust based on heat preference) - 1 bell pepper (red or green), sliced - 1 cup fresh Thai basil leaves - 2 tablespoons soy sauce - 1 tablespoon oyster sauce - 1 tablespoon fish sauce (optional) - 1 teaspoon brown sugar - Cooked jasmine rice - Lime wedges for garnish Gather these ingredients before you start cooking. You can find Thai basil in most grocery stores. If you want a kick, use more chilies. The chicken breast is the star here, so slice it thinly for quick cooking. The sauces add depth and balance to the dish. Cooked jasmine rice will soak up all the tasty sauce. Lime wedges add a nice touch of fresh flavor. Enjoy making this quick meal! - Start with 1 pound of boneless chicken breast. Thinly slice it into strips. - Next, slice 1 bell pepper. You can choose red or green. - Mince 4 cloves of garlic. - Slice 2-3 red chilies. Adjust based on how spicy you want your dish. - Measure out 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, and 1 teaspoon of brown sugar. - Keep 1 cup of fresh Thai basil leaves ready for later. - Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. - Once the oil is hot, add the minced garlic and sliced chilies. Stir-fry them for about 30 seconds until they smell great. - Next, add the sliced chicken to the skillet. Cook it for about 5-7 minutes, stirring often. Make sure it turns golden brown and is fully cooked. - Add the sliced bell pepper to the skillet. Cook for an extra 2 minutes until the pepper is slightly tender. - In a small bowl, mix the soy sauce, oyster sauce, and brown sugar. Pour this mix over the chicken and bell pepper. Stir well to blend all the flavors. - Add the fresh Thai basil leaves to the skillet. Stir them in until they wilt, which takes about one minute. - Serve the Thai Basil Chicken over cooked jasmine rice. Garnish with lime wedges for a refreshing touch. A sprinkle of extra basil can add a nice color to your dish. - How to adjust spice levels: Start with one red chili for mild heat. Add more chilies if you want it spicier. You can also remove seeds from the chilies to lower the heat. - Ensuring chicken stays tender: Slice the chicken thinly. This helps it cook quickly and stay juicy. Stir-fry at high heat to lock in moisture. - Serving in bowls vs. plates: Use bowls for a cozy feel. Plates look nice for guests. Either way, jasmine rice should be on the side. - Garnishing ideas: Lime wedges add freshness. A sprinkle of extra basil gives color. You can also add sliced chilies for flair. - Prepping ingredients in advance: Slice chicken and veggies ahead of time. This cuts down on cooking time. You can store them in the fridge until you're ready. - Using leftover chicken: Cooked chicken works great here. Just heat it in the pan before adding sauces and veggies. This makes the dish even faster! {{image_2}} You can switch up the protein in this dish. Shrimp adds a sweet flavor. Just cook the shrimp until they turn pink. Tofu is a great choice too. It soaks up the sauce well. For ground meat, use chicken or pork. Cook it until it is fully browned. Add more colorful veggies for a pop! Carrots, zucchini, or bell peppers work great. Snap peas add a nice crunch. Broccoli is another good option. It brings a fresh taste and bright color. You can mix and match based on what you have. Adjust the sauce to fit your taste. Want it sweeter? Add more brown sugar. Prefer more saltiness? Increase the soy sauce. If you need gluten-free options, use tamari instead. You can also skip the fish sauce for a lighter flavor. To store leftover Thai Basil Chicken, let it cool first. Place it in an airtight container. This keeps the flavors fresh. Make sure the lid seals tightly. You can store it in the fridge for up to three days. If you want to freeze Thai Basil Chicken, use a freezer-safe container. Make sure to remove excess air. This helps prevent freezer burn. You can freeze it for up to three months. When you are ready to eat, thaw it in the fridge overnight. Reheat it in a skillet over medium heat until it’s hot. You can add a splash of water or broth to keep it moist. In the fridge, Thai Basil Chicken lasts about three days. In the freezer, it can last up to three months. After that, the taste and texture may change. Always check for signs of spoilage before eating. You can serve Thai Basil Chicken with several tasty sides. Here are some great ideas: - Cooked jasmine rice - Steamed broccoli - Sautéed green beans - A fresh cucumber salad - Thai-style spring rolls These sides will balance the flavors and make your meal even better. Rice soaks up the sauce well, while veggies add crunch. The spice level of Thai Basil Chicken can vary. It often includes red chilies, which bring heat. You can control the spiciness by adjusting the number of chilies you use. For mild flavor, use one chili or leave it out. For more heat, add more chilies. To make this dish gluten-free, swap out regular soy sauce for gluten-free soy sauce. You can also use tamari, a gluten-free option. Check oyster sauce labels too, as some may contain gluten. Always read labels to be safe. This blog post covered the main ingredients, cooking steps, and tips for making Thai Basil Chicken. Each part works together to create a flavorful dish. Remember to adjust the spice to your taste and use fresh ingredients for the best flavor. Experiment with different proteins and veggies to customize your meal. Store leftovers properly so you can enjoy them later. With these tips, you can make a tasty dish that everyone will love. Enjoy your cooking adventure with Thai Basil Chicken!

Minute Thai Basil Chicken

Discover the flavors of Thailand with this Quick & Zesty Thai Basil Chicken recipe! In just 20 minutes, learn how to make a delicious, aromatic dish featuring tender chicken, fragrant spices, and vibrant veggies. Perfect for a weeknight dinner, this dish pairs wonderfully with jasmine rice. Don’t miss out on creating this culinary delight that will impress your family and friends. Click through to explore the full recipe and elevate your cooking tonight!
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Ingredients
  

1 lb (450g) boneless chicken breast, thinly sliced

2 tablespoons vegetable oil

4 cloves garlic, minced

2-3 red chilies, sliced (adjust based on heat preference)

1 bell pepper (red or green), sliced

1 cup fresh Thai basil leaves

2 tablespoons soy sauce

1 tablespoon oyster sauce

1 tablespoon fish sauce (optional)

1 teaspoon brown sugar

Cooked jasmine rice (for serving)

Lime wedges (for garnish)

Instructions
 

Heat the vegetable oil in a large skillet or wok over medium-high heat.

    Once hot, add the minced garlic and sliced chilies. Stir-fry for about 30 seconds until fragrant.

      Add the thinly sliced chicken breast to the skillet. Cook, stirring frequently, for about 5-7 minutes or until the chicken is cooked through and golden brown.

        Incorporate the sliced bell pepper and cook for an additional 2 minutes until the pepper is slightly tender.

          In a small bowl, mix the soy sauce, oyster sauce, fish sauce (if using), and brown sugar. Pour this sauce over the chicken mixture and stir well to combine.

            Add the Thai basil leaves and stir until they are wilted and incorporated into the dish. This should only take a minute.

              Remove from heat and serve the Thai Basil Chicken over cooked jasmine rice.

                Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4

                  - Presentation Tips: Serve the dish in a large bowl or individual plates, garnished with lime wedges on the side for a fresh touch. Add a sprinkle of extra basil for a pop of color.