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- 1 lb chicken breast, thinly sliced - 2 cups fresh Thai basil leaves - 1 tablespoon vegetable oil - 3 cloves garlic, minced - 2-3 Thai bird's eye chilies, chopped - 1 red bell pepper, sliced - 1 tablespoon soy sauce - 1 tablespoon oyster sauce - 1 teaspoon fish sauce - 1 tablespoon sugar - Salt and pepper to taste - Cooked jasmine rice for serving When I make Spicy Thai Basil Chicken, I love how simple the ingredients are. You need fresh items to make it truly shine. The chicken breast should be sliced thin for quick cooking. Fresh Thai basil gives a fragrant kick that you cannot replace. I use vegetable oil for frying because it has a high smoke point. Garlic and chilies add heat and depth. Bird's eye chilies are small but pack a punch, so adjust them based on your taste. The red bell pepper provides a sweet crunch that balances the spice. The sauces are key to the flavor. Soy sauce adds saltiness, while oyster sauce brings umami. Fish sauce adds a unique flavor, but a little goes a long way. Sugar helps round out the dish, balancing the salty and spicy notes. Don't forget the rice! Cooked jasmine rice serves as a perfect base for this dish. It soaks up the sauce nicely. This full recipe will guide you through the cooking process to create a meal that impresses. 1. First, slice the chicken breast into bite-sized pieces. Thin slices cook faster and stay tender. 2. Next, slice the red bell pepper into thin strips. This helps them cook quickly. 3. Mince the garlic finely. You want small pieces for a strong flavor. 4. Chop the bird's eye chilies. Adjust the number based on your heat preference. 1. Heat the vegetable oil in a large skillet or wok over medium-high heat. Wait until it shimmers. 2. Add the minced garlic and chopped chilies to the skillet. Stir-fry for about 30 seconds. The garlic should turn golden and fragrant. 3. Now, increase the heat to high. Add the sliced chicken to the skillet. Stir-fry for 5 to 7 minutes. Cook until the chicken is no longer pink. It should be slightly browned. 4. Add the sliced bell pepper to the skillet. Continue cooking for 2 to 3 minutes. The peppers should soften but still be crunchy. 5. In a small bowl, mix the soy sauce, oyster sauce, fish sauce, and sugar. Whisk until the sugar dissolves. Pour this sauce over the chicken and bell pepper. Stir well to combine. Cook for an additional 2 minutes. This allows the flavors to meld. 1. Remove the skillet from the heat. Gently fold in the fresh Thai basil leaves. Stir until they just wilt. This keeps the aroma fresh. 2. Taste the dish and season with salt and freshly ground black pepper. Adjust the seasoning to suit your taste. You can find the Full Recipe for more details on measurements and cooking times. Enjoy your flavorful creation! For Spicy Thai Basil Chicken, the best cut of chicken is chicken breast. It cooks fast and stays tender. You can also use chicken thighs if you want more flavor. Both cuts work well in this dish. When it comes to Thai basil, you want to use the right type. Thai basil has a sweet, spicy taste. It’s different from sweet basil. Thai basil holds up well to heat, so don't worry about wilting. Look for fresh, vibrant leaves. Avoid any that are brown or wilted. High heat is key for great stir-fry. It cooks the chicken fast and keeps it juicy. Make sure your skillet or wok is hot before adding your ingredients. This helps to sear the chicken quickly. To achieve the perfect stir-fry, keep moving the chicken. Stir it often for even cooking. Don't overcrowd the pan. If you add too much at once, it will steam instead. Work in batches if needed to keep that high heat. Garnishes can enhance the flavors of your dish. Fresh Thai basil leaves make a lovely topping. Thinly sliced chilies add a nice kick. A squeeze of lime juice brightens up the dish too. As for accompaniments, jasmine rice pairs perfectly. You can serve it steamed or fried. You might also enjoy a light salad on the side. This adds freshness and balances the spicy flavors. For a fun twist, try serving it with a cold beer or iced tea. For the complete experience, follow the Full Recipe. Enjoy your cooking adventure! {{image_4}} If you want a vegetarian dish, you can easily swap chicken for mushrooms or eggplant. Both hold flavor well. You can also use jackfruit for a meat-like texture. Just cut it into bite-sized pieces. Cook it just like the chicken, and it will soak up the sauce nicely. For those who like seafood, shrimp works great in this recipe. Use medium or large shrimp, peeled and deveined. Cook them for about 3-4 minutes until they turn pink. Tofu is another fantastic option. Firm tofu absorbs flavors well. Cut it into cubes, and fry it until golden for the best taste. You can adjust the spice in this dish easily. For less heat, use fewer bird's eye chilies. Try one or even half a chili if you prefer it mild. If you like it spicy, add more chilies or use chili paste. The heat can change based on the type of chili you choose as well. Experiment with different amounts until you find your perfect balance. For the full recipe, check the main section! To store your Spicy Thai Basil Chicken, use airtight containers. Glass or plastic containers work well. Make sure to cool the dish to room temperature before sealing. This helps keep the chicken fresh. Store it in the fridge for up to three days. When reheating, you want to keep the flavors and texture. The best way is to use a skillet. Heat on medium and add a splash of water. Stir until heated through. This method helps maintain the dish's moisture. You can also use the microwave. Just cover it with a damp paper towel to keep it moist. Heat in short intervals, stirring in between. Check to ensure it's hot all the way through. Yes, you can freeze Spicy Thai Basil Chicken! First, let it cool completely. Then, place it in a freezer-safe container. It can last up to three months in the freezer. When ready to eat, thaw it in the fridge overnight. Reheat as mentioned above. Enjoy your meal even after a long time! Spicy Thai Basil Chicken, or Pad Krapow Gai, hails from Thailand. It's a popular street food dish. Thai cooks often make it with fresh basil, chicken, and chilies. The dish highlights the bold flavors of Thai cuisine. Street vendors serve it quickly, making it a favorite among locals. Over time, it gained fame worldwide for its spicy, savory taste. Yes, you can prepare this dish ahead of time. Cook the chicken and store it in the fridge. Reheat it before serving to keep it fresh. You can also chop the vegetables a day in advance. Store them in airtight containers to maintain their crunch. This makes meal prep easy and saves time during busy days. Spicy Thai Basil Chicken pairs well with several side dishes. Here’s a list of great options: - Steamed jasmine rice - Fried rice - Cucumber salad - Thai spring rolls - Fresh lime wedges - Iced Thai tea These sides can enhance the meal’s flavor and texture. Try serving them for a complete dining experience. Enjoy every bite! This blog post covered how to make Spicy Thai Basil Chicken. We explored the key ingredients, from chicken to Thai basil, and learned a step-by-step cooking process. I shared tips for picking the best items and cooking techniques to ensure great flavor. You can also try variations with shrimp or tofu. Finally, I provided storage tips to keep your leftovers tasty. With this knowledge, you can create a delicious dish that suits your taste. Enjoy cooking and savor the rich flavors of this meal!

- Spicy Thai Basil Chicken

Discover the tantalizing flavors of Spicy Thai Basil Chicken Delight, a dish that brings the taste of Thailand right to your kitchen! This easy recipe features tender chicken, vibrant bell peppers, and aromatic Thai basil, all tossed in a savory sauce. Perfect for a quick meal, serve it over jasmine rice for a satisfying dinner. Click through to explore this colorful and flavorful recipe that’s sure to impress your family and friends!
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Ingredients
  

1 lb (450g) chicken breast, thinly sliced into bite-sized pieces

2 cups fresh Thai basil leaves, gently packed

1 tablespoon vegetable oil (such as canola or sunflower)

3 cloves garlic, finely minced

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

1 red bell pepper, cored and sliced into thin strips

1 tablespoon soy sauce (low-sodium if preferred)

1 tablespoon oyster sauce

1 teaspoon fish sauce

1 tablespoon sugar (brown sugar can add a deeper flavor)

Salt and freshly ground black pepper, to taste

Cooked jasmine rice, for serving (steamed or fried, as per your preference)

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 skillet. Stir-fry for about 30 seconds until the garlic is golden and fragrant, being careful not to burn it.

      Increase the heat to high and add the sliced chicken breast to the skillet. Stir-fry for approximately 5-7 minutes, or until the chicken is cooked through and no longer pink in the center. Ensure the chicken is evenly coated and slightly browned.

        Incorporate the sliced red bell pepper into the skillet and continue cooking for another 2-3 minutes, allowing the peppers to soften while maintaining some crunch.

          In a small mixing bowl, whisk together the soy sauce, oyster sauce, fish sauce, and sugar until the sugar is dissolved. Pour this sauce mixture over the chicken and bell pepper in the skillet, stirring well to combine. Cook for an additional 2 minutes, allowing the sauce to coat the ingredients and the flavors to meld together.

            Remove the skillet from the heat, and gently fold in the fresh Thai basil leaves. Stir until they are just wilted and aromatic, ensuring not to overcook them.

              Taste and season with salt and freshly ground black pepper as desired, adjusting the seasoning to your preference.

                Prep Time, Total Time, Servings: 15 mins | 25 mins | Serves 4

                  - Presentation Tips: Serve the Spicy Thai Basil Chicken over a generous bed of fluffy jasmine rice. Garnish with additional fresh basil leaves and a sprinkle of thinly sliced fresh chili for a vibrant look. For a zesty kick, place lime wedges on the side for squeezing over the dish. Enjoy each flavor-packed bite!