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Thai Basil Chicken Recipe

This Thai Basil Chicken is bursting with flavor! A quick stir-fry featuring tender chicken thighs and aromatic herbs.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Thai
Ingredients Equipment Method Notes

Ingredients
  

For the Sauce:
  • 3 tablespoons Oyster Sauce
  • 2 tablespoons Low Sodium Soy Sauce
  • 1 tablespoon Fish Sauce
  • 1 tablespoon Sugar
For the Chicken:
  • 2 pounds Boneless Chicken Thighs cut into bite-size pieces
  • 6-8 cloves Garlic minced
  • 3-6 pieces Thai Bird Chiles minced
For the Vegetables:
  • 1 bunch Scallions chopped, use both whites and greens
  • 1 large Red Bell Pepper cut into 1-inch pieces
  • 8 ounces Green Beans trimmed and halved
  • 1 cup Fresh Thai Basil Leaves packed
For Cooking:
  • 2 tablespoons Peanut or Coconut Oil

Equipment

  • Wok or large skillet
  • Sharp Knife
  • Cutting Board
  • Spatula or wooden spoon
  • Measuring Spoons

Method
 

Instructions:
  1. In a small bowl, mix together 3 tablespoons of oyster sauce, 2 tablespoons of low sodium soy sauce, 1 tablespoon of fish sauce, and 1 tablespoon of sugar. If the sauce seems too thick, add a splash of water to reach your desired consistency.
  2. In a wok or large skillet, heat 2 tablespoons of peanut oil or coconut oil over medium-high heat until shimmering.
  3. Add 2 pounds of boneless chicken thighs cut into bite-size pieces to the pan. Stir-fry for about 5-7 minutes, or until the chicken is cooked through and golden brown. Remove the chicken from the pan and set aside.
  4. In the same pan, add 6-8 minced garlic cloves and 3-6 minced Thai bird chiles. Stir-fry for about 30 seconds, or until fragrant.
  5. Add the chopped whites of 1 bunch of scallions, 1 large red bell pepper cut into 1-inch pieces, and 8 ounces of trimmed and halved green beans to the pan. Stir-fry for another 3-4 minutes, or until the vegetables are tender-crisp.
  6. Return the cooked chicken to the pan and pour in the prepared sauce. Toss everything together to coat the ingredients in the sauce. Stir in 1 cup of packed fresh Thai basil leaves and toss until the basil is wilted.
  7. Serve your delicious Thai Basil Chicken over steamed rice or noodles, garnished with the green parts of the scallions. Enjoy!

Notes

  • Feel free to customize with your favorite veggies!
  • Store leftovers in an airtight container for up to 3-4 days.
  • For meal prep, this dish freezes well for up to 3 months.