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- 1 lb (450g) boneless chicken thighs, thinly sliced - 2 tablespoons vegetable oil - 4 cloves garlic, finely minced - 2-3 bird's eye chilies, finely chopped - 1 red bell pepper, sliced into thin strips - 1 cup fresh Thai basil leaves, packed - 2 tablespoons soy sauce - 1 tablespoon oyster sauce (optional) - 1 tablespoon fish sauce - 1 teaspoon sugar - Cooked jasmine rice, for serving You can add a few extra ingredients to boost flavor. Try using: - A splash of lime juice for brightness - Chopped green onions for freshness - Peanuts for crunch Don’t have everything on hand? Here are some swaps: - Chicken thighs can be replaced with chicken breast or tofu for a lighter option. - For a gluten-free option, use tamari instead of soy sauce. - If you can’t find Thai basil, use regular basil or mint for a different taste. {{ingredient_image_2}} First, gather all your ingredients. You need: - 1 lb boneless chicken thighs, thinly sliced - 2 tablespoons vegetable oil - 4 cloves garlic, finely minced - 2-3 bird's eye chilies, finely chopped - 1 red bell pepper, sliced into thin strips - 1 cup fresh Thai basil leaves - 2 tablespoons soy sauce - 1 tablespoon oyster sauce (optional) - 1 tablespoon fish sauce - 1 teaspoon sugar - Cooked jasmine rice for serving Next, wash the basil leaves and set them aside. Slice the chicken and bell pepper. Mince the garlic and chilies. This prep makes cooking smooth and quick. Heat the vegetable oil in a large skillet over medium-high heat. Wait until it shimmers. Add the minced garlic and chopped chilies. Stir them for about 30 seconds. Watch closely to avoid burning the garlic. Now, add the sliced chicken. Stir often for 5-7 minutes. The chicken should turn brown and lose its pink color. Once done, toss in the sliced red bell pepper. Sauté for another 2-3 minutes. You want the peppers to soften a bit. In a small bowl, mix soy sauce, oyster sauce, fish sauce, and sugar. Stir until the sugar dissolves. Pour this sauce into the skillet. Mix well to coat the chicken and peppers. Cook for another minute to let the flavors blend. Remove the skillet from the heat. Gently fold in the fresh Thai basil leaves. Stir just until they wilt. This keeps their bright color. To serve, spoon the spicy Thai basil chicken over jasmine rice. For an extra touch, garnish with whole basil leaves and a slice of lime. This adds a fresh pop of flavor. Enjoy your meal! To sauté chicken well, use a hot skillet. Start with vegetable oil. Heat it until it shimmers. Add the chicken in a single layer. This way, it cooks evenly. Stir frequently. Cook until the chicken is browned and no longer pink. This takes about 5 to 7 minutes. If you like it spicy, use more chilies. For less heat, use fewer bird's eye chilies. You can also remove the seeds. They hold most of the heat. Taste as you cook. This helps you find your perfect spice level. You can prep this dish in advance. Slice the chicken and chop the veggies early. Store them in the fridge. When ready to cook, just heat the oil and sauté. The dish takes about 20 minutes to finish. This makes it great for busy nights. Pro Tips Choosing the Right Chicken: Use boneless chicken thighs for a juicier, more flavorful dish compared to chicken breasts. Adjusting Heat Levels: Modify the number of bird's eye chilies based on your spice tolerance; start with fewer if you're unsure. Fresh Basil is Key: Always use fresh Thai basil for the best flavor; dried basil won't provide the same aromatic quality. Serving Suggestions: Serve with lime wedges to enhance the flavors; a squeeze of fresh lime juice adds a delightful brightness. {{image_4}} You can easily make a vegetarian or vegan version of Spicy Thai Basil Chicken. Replace the chicken with tofu or tempeh. Both options absorb flavors well. Use firm or extra-firm tofu for the best texture. Cut it into bite-sized cubes and sauté it until golden. Swap the fish sauce with soy sauce or a vegan fish sauce. This keeps the dish savory and tasty. Feel free to add more veggies to your dish. Sliced carrots, baby corn, or snap peas work well. Just toss them in after the chicken is cooked. This adds color and nutrition. The key is to cook them until slightly tender but still crisp. This keeps the dish fresh and bright. You can switch up the protein in this recipe. Pork or beef can replace chicken. Thinly slice the meat and follow the same cooking steps. Shrimp is another great option. Cook shrimp for just a few minutes until they turn pink. Each protein will bring its own flavor to the dish. Experiment with what you love most! Store your leftover spicy Thai basil chicken in an airtight container. Make sure to cool it to room temperature first. It can last in the fridge for about three to four days. If you want to keep it fresh, avoid letting it sit out for long. You can freeze spicy Thai basil chicken, but make sure to do it right. Place the cooled chicken in a freezer-safe container or bag. Remove as much air as possible to prevent freezer burn. It will stay good for up to three months. When you are ready to eat it, just thaw it in the fridge overnight. Reheating is simple! You can use a microwave or a skillet. If using a microwave, heat it for one to two minutes. Stir halfway through to ensure even heating. If you prefer a skillet, warm it over low heat until hot, stirring often. This keeps the chicken juicy and flavorful. Spicy Thai Basil Chicken, or Pad Krapow Gai, comes from Thailand. It's a popular street food dish. Thai cooks use fresh basil and chilies to create bold flavors. The dish reflects Thai culture, focusing on fresh herbs and spices. It highlights the balance of sweet, salty, and spicy tastes. You can use dried basil, but fresh is better. Fresh Thai basil has a unique flavor. It adds a fragrant, aromatic quality to the dish. If you must use dried, use less. Dried herbs are stronger, so about one-third the amount of fresh will work. Serve Spicy Thai Basil Chicken over cooked jasmine rice. The rice soaks up the sauce well. You can also serve it with a side of steamed vegetables. A fresh cucumber salad adds a nice crunch and balances the heat. To make this dish less spicy, reduce the number of bird's eye chilies. You can also remove the seeds from the chilies. If you want a milder flavor, add more bell peppers. Mixing in a touch of sugar can help balance the heat too. This blog post explored Spicy Thai Basil Chicken, covering key ingredients and cooking steps. We discussed optional flavors, substitutions, and tips for cooking chicken just right. I shared variations for vegetarians and how to store leftovers. Remember, this dish is versatile and can suit your tastes. Experiment with it and make it your own. Enjoy cooking and have fun with your meals!

Spicy Thai Basil Chicken

A flavorful and spicy dish featuring chicken thighs stir-fried with Thai basil, garlic, and chilies.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Thai
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 lb boneless chicken thighs, thinly sliced
  • 2 tablespoons vegetable oil
  • 4 cloves garlic, finely minced
  • 2-3 pieces bird's eye chilies, finely chopped
  • 1 piece red bell pepper, sliced into thin strips
  • 1 cup fresh Thai basil leaves, packed
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce (optional)
  • 1 tablespoon fish sauce
  • 1 teaspoon sugar
  • 1 serving cooked jasmine rice, for serving

Instructions
 

  • In a large skillet or wok, heat the vegetable oil over medium-high heat until shimmering.
  • Add the minced garlic and finely chopped bird's eye chilies to the hot oil. Sauté for about 30 seconds, stirring constantly until fragrant but be cautious not to let the garlic burn.
  • Incorporate the sliced chicken thighs into the skillet, stirring frequently. Cook for approximately 5-7 minutes until the chicken is browned and no longer pink inside.
  • Toss in the sliced red bell pepper and continue to sauté for an additional 2-3 minutes, or until the peppers have softened slightly.
  • In a small bowl, whisk together the soy sauce, oyster sauce (if using), fish sauce, and sugar until the sugar is dissolved.
  • Pour the sauce mixture into the skillet with the chicken and peppers, stirring well to ensure everything is coated evenly. Allow it to cook for another minute, letting the flavors meld together.
  • Remove the skillet from heat and gently fold in the fresh Thai basil leaves, stirring just until they are wilted but retain their vibrant color.
  • Spoon the spicy Thai basil chicken onto plates over a generous serving of jasmine rice.

Notes

To elevate your dish, garnish with a few whole basil leaves on top and include a slice of lime on the side.
Keyword chicken, spicy, stir fry, Thai basil