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- 500g boneless chicken thighs - 4 cloves garlic - Thai bird's eye chilies - Vegetable oil - Soy sauce - Oyster sauce - Fish sauce - Sugar - Fresh Thai basil leaves - Bell pepper (red or green) - Steamed jasmine rice For Spicy Thai Basil Chicken, you need simple yet bold ingredients. Start with 500 grams of boneless chicken thighs. I like thighs because they stay juicy and tender. Next, grab 4 cloves of garlic. Mince them finely for a strong flavor boost. Now, let’s talk about heat. Thai bird's eye chilies bring the spice. Use 2-3, depending on your taste. If you prefer milder, use fewer chilies. You will also need vegetable oil, about one tablespoon, to cook everything evenly. Moving on to sauces, you will need soy sauce, oyster sauce, and fish sauce. Each adds a unique flavor, so don’t skip any! A teaspoon of sugar balances the saltiness. Fresh Thai basil leaves are key. They bring a sweet, herbal taste that defines this dish. For color, choose a bell pepper, either red or green. Finally, serve your meal with steamed jasmine rice for a delightful finish. - Combine 500g of chicken thighs with 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of fish sauce, and 1 teaspoon of sugar. - Mix well until the chicken is coated. - Allow to marinate for 15 minutes. This step adds depth to the flavor. - Heat a wok over medium-high heat and add 1 tablespoon of vegetable oil. - Once the oil shimmers, add 4 cloves of minced garlic and 2-3 chopped Thai bird's eye chilies. - Sauté for about 30 seconds until fragrant. Be careful not to burn the garlic. - Introduce the marinated chicken to the pan. Spread it evenly. - Stir-fry for 5-7 minutes until the chicken is fully cooked and slightly caramelized. - Add 1 sliced bell pepper to the pan and continue to stir-fry for another 2-3 minutes. - Cook until the peppers are tender but still have a bit of crunch. - Remove the pan from heat and fold in 1 cup of fresh Thai basil leaves. - Stir until the basil is just wilted, giving the dish a fresh flavor. - Serve the spicy chicken over steamed jasmine rice. Garnish with extra basil leaves for a beautiful finish. To customize the heat, use Thai bird's eye chilies. These chilies pack a punch. You can adjust the number to fit your taste. If you like less heat, try using fewer chilies. For a different flavor, consider using jalapeños or red pepper flakes. Both work well and still give a nice kick. A perfect stir-fry needs high heat and fast cooking. Start with a hot wok or skillet. This helps the chicken sear quickly. Stir often to cook evenly. If you don’t have a wok, a large skillet works fine, too. Just make sure it is deep enough to hold all your ingredients. Fresh Thai basil is key to this dish. Its unique flavor makes the recipe shine. If you can't find it, try using regular basil or mint. Both will change the taste but can still be tasty. Fish sauce adds a distinct umami flavor. If you prefer not to use it, soy sauce can be a good alternative. {{image_4}} You can swap chicken thighs for other proteins. Try shrimp or tofu for a twist. Shrimp cooks quickly and adds a sweet flavor. Tofu is great for a vegetarian option. Press and cube it before cooking to get rid of extra moisture. This allows the tofu to absorb flavors well. Adding vegetables can make your dish even better. Try snap peas or carrots for extra color and crunch. You can also toss in cashews or peanuts. These nuts add a nice crunch and flavor. They work well with the spicy sauce. Serve your Spicy Thai Basil Chicken over jasmine rice for a filling meal. The rice soaks up the sauce perfectly. You can also serve it with noodles for a different twist. Pair your dish with a fresh cucumber salad to balance the heat. Lime wedges add a zesty kick. To store leftovers of Spicy Thai Basil Chicken, allow it to cool first. Place the chicken in an airtight container. This helps keep the flavors fresh. I recommend using glass or BPA-free plastic containers. These are safe and durable. For reheating, the best method is using the stovetop. Heat a pan over medium heat. Add a splash of water or broth to keep it moist. Stir occasionally until heated through. If you use the microwave, cover the dish to trap steam. This helps maintain the chicken's tender texture and flavor. You can freeze this dish for later use. Allow the chicken to cool completely before freezing. Store it in a freezer-safe container or bag. Remember to label it with the date. When you’re ready to eat, thaw it in the fridge overnight. Reheat as mentioned above to enjoy your meal again. Spicy Thai Basil Chicken is a popular Thai dish. It features tender chicken, vibrant herbs, and bold flavors. This dish uses Thai basil, garlic, and bird's eye chilies for a spicy kick. The origins trace back to Thailand, where street food shines. You’ll find it in many Thai restaurants worldwide. The blend of savory sauces and fresh ingredients makes it a favorite for many. Yes, you can easily lower the spice level. Start by using fewer bird's eye chilies. You can also remove the seeds for less heat. If you want more flavor without spice, add sweet bell peppers. Another option is to mix in some sugar to balance the heat. Taste as you go to find your perfect level of spice. You can substitute Thai basil with other herbs. Sweet basil works well if you cannot find Thai basil. Mint can add a fresh flavor, too. Cilantro also provides a nice twist. Each herb gives a different taste, so feel free to experiment. This blog post covered the key ingredients and steps for making Spicy Thai Basil Chicken. We explored essential items like chicken thighs, garlic, and sauces, plus fresh produce for flavor. I shared tips on adjusting spice levels and offered variations for different diets. In conclusion, this dish is versatile and full of flavor. Enjoy experimenting with the ingredients to make it your own. Cooking should be fun and rewarding, so dive in!

Spicy Thai Basil Chicken

Spice up your dinner with this Fiery Thai Basil Chicken Delight! Bursting with flavor, this easy recipe combines tender chicken, aromatic herbs, and a kick of heat to satisfy your cravings. Learn how to make this delicious dish in just 30 minutes and impress your family with authentic Thai taste. Click to explore the full recipe and enjoy a meal that's both simple and tantalizing! Perfect for any night of the week!
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Ingredients
  

500g boneless chicken thighs, sliced into thin strips

4 cloves garlic, finely minced

2-3 Thai bird's eye chilies, finely chopped (adjust to your preferred spice level)

1 tablespoon vegetable oil

2 tablespoons soy sauce

1 tablespoon oyster sauce

1 tablespoon fish sauce

1 teaspoon sugar

1 cup fresh Thai basil leaves

1 bell pepper, sliced into strips (choose either red or green for color)

Steamed jasmine rice, for serving

Instructions
 

Prepare the Chicken Marinade: In a medium-sized mixing bowl, combine the sliced chicken thighs with soy sauce, oyster sauce, fish sauce, and sugar. Mix thoroughly until the chicken is well-coated. Allow this mixture to marinate for approximately 15 minutes as you prep the rest of your ingredients.

    Heat Up the Wok: Place a wok or a large skillet on the stove and heat it over medium-high heat. Pour in the vegetable oil and let it warm up until shimmering.

      Sauté the Aromatics: Add the minced garlic and chopped bird's eye chilies to the hot oil. Stir-fry for about 30 seconds, or until fragrant, making sure to watch carefully to avoid burning the garlic.

        Cook the Chicken: Introduce the marinated chicken to the pan, ensuring an even spread. Stir-fry for 5-7 minutes, or until the chicken is fully cooked through and develops a slight caramelization on the edges.

          Include the Bell Peppers: Add the sliced bell pepper to the pan and continue stir-frying for another 2-3 minutes, just until the peppers become tender but retain a bit of crunch.

            Fold in the Basil: Take the pan off the heat and gently fold in the fresh Thai basil leaves. Stir until they are just wilted, allowing their flavors to infuse into the dish.

              Serve with Style: Spoon the hot, fiery basil chicken over a bed of fluffy jasmine rice. For a decorative touch, garnish with a few extra fresh basil leaves on top.

                Prep Time: 15 min | Total Time: 30 min | Servings: 4

                  - Serving Suggestions: Pair your dish with extra lime wedges for a zesty finish, and offer additional Thai basil for those who love an herbal burst!