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To make Spicy Thai Basil Chicken, you need these key ingredients: - 1 lb (450g) chicken breast, thinly sliced - 2 tablespoons vegetable oil - 4 cloves garlic, minced - 2 shallots, sliced - 2-3 Thai bird's eye chilies, finely chopped (adjust to taste) - 1 red bell pepper, sliced - 1 cup fresh Thai basil leaves - 2 tablespoons soy sauce - 1 tablespoon oyster sauce (or a vegetarian alternative) - 1 tablespoon fish sauce (or a vegetarian alternative) - 1 tablespoon sugar - Cooked jasmine rice, for serving You can swap some ingredients if you want. Here are a few ideas: - Chicken can be replaced with tofu or shrimp for a different protein. - Use canola oil or coconut oil instead of vegetable oil. - If you can't find Thai bird's eye chilies, try using jalapeños for heat. - You can skip fish sauce and use extra soy sauce for a vegetarian option. - For a sweeter dish, add more sugar or a splash of honey. The quality of your ingredients matters. Here are my tips for the best flavors: - Choose fresh chicken breast for tenderness and flavor. - Look for vibrant, deep green Thai basil; it adds a fragrant touch. - Use low-sodium soy sauce to control the salt level in your dish. - Fresh garlic and shallots will give a stronger taste than dried. - If possible, get authentic Thai fish sauce for the best umami flavor. Using high-quality ingredients will enhance your dish and make it more enjoyable. To make Spicy Thai Basil Chicken, start by gathering your ingredients. You will need chicken, garlic, shallots, chilies, bell pepper, and Thai basil. The sauce requires soy sauce, oyster sauce, fish sauce, and sugar. This dish cooks quickly, so prep is key. 1. Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. 2. Add 4 minced garlic cloves and 2 sliced shallots. Cook them until they smell great and turn light gold, about 1-2 minutes. 3. Stir in 1 pound of thinly sliced chicken breast. Cook for about 4-5 minutes until it is no longer pink. 4. Add 2-3 finely chopped Thai bird's eye chilies and 1 sliced red bell pepper. Stir well and cook for another 2 minutes. 5. In a small bowl, mix 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of fish sauce, and 1 tablespoon of sugar. 6. Pour this sauce mixture over the chicken and veggies. Stir to coat everything well. Let it simmer for 2-3 minutes to thicken. 7. Remove from heat and fold in 1 cup of fresh Thai basil leaves. They should wilt with the heat. 8. Serve your spicy Thai basil chicken over cooked jasmine rice. Serve it hot in a bowl. Add more fresh Thai basil on top for color and flavor. For a zesty kick, include lime wedges on the side. To make your spicy Thai basil chicken shine, use fresh ingredients. Fresh Thai basil gives a bright taste. The heat from bird's eye chilies can be adjusted. If you want less heat, remove the seeds. Sauté garlic and shallots until golden. This step builds a rich flavor base. Cook the chicken until it's no longer pink. This keeps it juicy and tender. Stir the sauce in well to coat everything. Let it simmer to thicken nicely. When you buy chicken, check for freshness. Store it in the fridge if you use it soon. Otherwise, freeze it in a sealed bag. Fresh vegetables should stay in the fridge. Keep basil in a glass of water for longer life. For sauces, label containers with the date. Store leftovers in an airtight container. This keeps them fresh for a few days. One common mistake is overcooking the chicken. Watch it closely; it cooks fast. Another mistake is not tasting the sauce. Adjust the flavors to your liking. Make sure to chop chilies finely for even heat. Don’t skip the step of adding basil last. It wilts nicely and keeps its flavor. Lastly, avoid using old sauces. They can spoil the dish. {{image_2}} You can make spicy Thai basil chicken without meat. Use tofu instead of chicken. Firm tofu works best. Cut it into bite-sized pieces. Sauté it in oil until golden. Use the same sauces to keep the flavor. Also, try adding more veggies like broccoli or carrots. They add color and crunch. Want more heat? Add more Thai bird's eye chilies. You can start with one and taste. If you like it milder, remove the seeds from the chilies. You can also use sweet bell peppers for a milder taste. If you want a different kick, try adding some chili paste. It adds depth and warmth. Feel free to swap ingredients based on what you have. Use chicken thighs instead of breasts for more flavor. You can use tamari instead of soy sauce for a gluten-free option. If you don’t have fish sauce, try coconut aminos. It gives a sweeter taste. You can also mix in other greens like spinach or bok choy for added nutrition. To keep your spicy Thai basil chicken fresh, let it cool first. Place it in an airtight container. This helps keep it safe from bad odors and bacteria. Stored this way, it lasts in the fridge for 3-4 days. If you want longer storage, consider freezing. When you’re ready to eat leftovers, use a microwave or stovetop. For the microwave, heat in short bursts, stirring between each. This helps heat evenly. On the stovetop, add a splash of water to the pan. Heat on medium until warm. This keeps the chicken moist and tasty. If you freeze the chicken, use a freezer-safe bag or container. Remove as much air as possible to prevent freezer burn. It can last for up to 2 months in the freezer. When you're ready to eat, thaw it in the fridge overnight. Then, reheat using the stovetop or microwave. Enjoy each bite just like the first time! Spicy Thai Basil Chicken is a tasty dish from Thailand. It features chicken cooked with garlic, chilies, and fresh basil. The sauce gives it a nice blend of salty and sweet flavors. Each bite packs a punch of heat and aroma. The dish is often served with jasmine rice. It is quick to make and perfect for dinner. Making Spicy Thai Basil Chicken takes about 25 minutes. You will spend 10 minutes prepping the ingredients. Cooking takes around 15 minutes. This quick cook time makes it a great choice for busy nights. You can have a delicious meal ready in no time. Yes, you can make Spicy Thai Basil Chicken in advance. Cook it fully and let it cool down. Store it in an airtight container in the fridge. It will stay fresh for up to three days. When you’re ready to eat, just reheat it in a pan. This makes it easy to enjoy later. You can create a delicious Spicy Thai Basil Chicken with fresh, quality ingredients. Follow the step-by-step cooking process for the best flavor, and remember the tips to avoid common mistakes. You can also play with variations to match your taste. Store leftovers properly to enjoy them later. This dish is fun to make and can fit any diet. Dive into this recipe and bring an exciting meal to your table!

Spicy Thai Basil Chicken

Elevate your dinner with this Fiery Thai Basil Chicken recipe! This quick and delicious dish combines tender chicken, fresh veggies, and aromatic herbs for a burst of flavor that will impress your family. In just 25 minutes, you can enjoy a homemade Thai meal served over jasmine rice. Ready to spice things up? Click through to explore this easy and flavorful recipe that will take your taste buds on an exciting journey!
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Ingredients
  

1 lb (450g) chicken breast, thinly sliced

2 tablespoons vegetable oil

4 cloves garlic, minced

2 shallots, sliced

2-3 Thai bird's eye chilies, finely chopped (adjust to taste)

1 red bell pepper, sliced

1 cup fresh Thai basil leaves

2 tablespoons soy sauce

1 tablespoon oyster sauce (or a vegetarian alternative)

1 tablespoon fish sauce (or a vegetarian alternative)

1 tablespoon sugar

Cooked jasmine rice, for serving

Instructions
 

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

    Add the minced garlic and shallots to the hot oil, sautéing until fragrant and lightly golden, about 1-2 minutes.

      Stir in the sliced chicken and cook until it is no longer pink, about 4-5 minutes.

        Add the chopped chilies and sliced red bell pepper, stirring well to incorporate, and cook for another 2 minutes.

          In a small bowl, mix together soy sauce, oyster sauce, fish sauce, and sugar until well combined.

            Pour the sauce mixture over the chicken and vegetables. Stir to coat evenly and let it simmer for another 2-3 minutes, allowing the sauce to thicken slightly.

              Remove the skillet from the heat and gently fold in the fresh Thai basil leaves, allowing them to wilt in the residual heat.

                Serve the spicy Thai basil chicken over a bed of cooked jasmine rice.

                  Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 2-3

                    Presentation Tips: Serve it hot in a bowl, with a generous sprinkle of extra Thai basil leaves on top for garnishing. Optionally, add lime wedges on the side for an extra touch of freshness.