Description
This 20-Minute Thai Basil Chicken recipe is quick and easy to prepare, and full of bold and delicious savory flavors!
Ingredients
Scale
Thai Basil Chicken Ingredients:
- 2 tablespoons peanut oil, divided
- 1 small red onion, peeled and thinly-sliced
- 1 red bell pepper, cored and thinly-sliced
- florets from 1 small head of broccoli, cut into bite-sized pieces
- optional: 3-5 Thai bird chiles*, thinly-sliced
- 6 cloves garlic, peeled and minced
- leaves from 1 bunch of Thai basil (about 2 cups, lightly-packed)
- 1 pound boneless skinless chicken breasts, thinly-sliced into bite-sized pieces
- 1 batch simple soy marinade (see below)
Simple Soy Marinade:
- 1 tablespoon dark soy sauce
- 1 tablespoon light soy sauce
- 1 tablespoon fish sauce
- freshly-cracked black pepper
Instructions
To Make The Thai Basil Chicken:
- Heat 1 tablespoon oil in a wok or large saute pan over high heat. Add onion, bell pepper, broccoli, and Thai chiles (if using), and saute for 3-4 minutes, stirring occasionally. Stir in garlic and Thai basil and saute for 1-2 minutes or until fragrant, stirring frequently. (Time saving tip: slice your chicken and make the marinade while the veggies are sauteeing!) Then transfer the entire mixture to a separate plate, and set aside.
- Return wok/pan to high heat, and add the remaining 1 tablespoon oil. Add the chicken and saute for 4-5 minutes, stirring occasionally, until cooked through and no longer pink inside. Add in the marinade, and toss to combine.
- Remove from heat and add in the vegetable mixture, tossing to combine.
- Serve warm, over rice or noodles if desired.
To Make The Simple Soy Marinade:
- Whisk all ingredients together until combined.
Notes
*These little chiles are pretty spicy, but also delicious and traditionally used in this dish. I didn’t have any on hand the day I made and photographed this dish, so I just subbed in a few pinches of crushed red pepper instead. But I typically use them for Thai basil dishes and love them!