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- 1 lb (450g) boneless chicken thighs, sliced thin - 2 cups fresh Thai basil leaves - 4 cloves garlic, minced - 2-3 bird's eye chilies, finely sliced (adjust for spice level) - 1 red bell pepper, sliced - 2 tablespoons soy sauce - 1 tablespoon oyster sauce (or mushroom sauce for a vegetarian option) - 1 tablespoon fish sauce - 1 teaspoon sugar - Fresh lime wedges - Accompaniments like jasmine rice or noodles When I make Spicy Thai Basil Chicken, I love using fresh ingredients. Chicken thighs give this dish a juicy bite. The Thai basil adds a sweet and fragrant touch. Garlic and bird's eye chilies bring heat and depth. Red bell pepper brings color and crunch. For the sauce, soy sauce adds umami. The oyster sauce brings richness. Fish sauce gives it a salty kick, while sugar balances the flavors. To serve, I recommend fresh lime wedges. They add a zesty brightness. Pair the dish with jasmine rice or noodles for a complete meal. Each bite is full of flavor and warmth! 1. Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat. 2. Add 4 minced garlic cloves and 2-3 finely sliced bird's eye chilies to the hot oil. Stir-fry for about 30 seconds until it smells great. Be careful not to burn the garlic. 3. Turn the heat to high and add 1 pound of sliced boneless chicken thighs. Stir-fry for 5-7 minutes until the chicken is golden brown and fully cooked. 1. In a small bowl, combine 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of fish sauce, and 1 teaspoon of sugar. 2. Pour this sauce mixture over the chicken and vegetables in the wok. Stir well to coat everything evenly. 3. Add 1 sliced red bell pepper to the wok and stir-fry for 2-3 minutes. The bell pepper should soften but stay crunchy. 1. Stir in 2 cups of fresh Thai basil leaves and cook for another minute until the basil wilts. 2. Remove from heat and serve hot. Garnish with fresh lime wedges for a zesty touch. Serve with jasmine rice or noodles to complete your meal. How can I adjust spice levels with chilies? To change the heat, use more or fewer bird's eye chilies. These little peppers pack a punch. Start with one chili, then taste. Add more if you want it spicier. You can also remove the seeds for less heat. How do I incorporate lime for freshness? Fresh lime juice adds a bright taste. Squeeze lime over the dish just before serving. You can also serve lime wedges on the side. The acidity cuts through the spice and adds depth. What stir-frying tips help cook perfect chicken? Use high heat for quick cooking. Cut chicken thighs into thin slices for even cooking. Make sure your wok or skillet is hot before adding oil. Stir often to avoid sticking. Cook until the chicken is golden brown and fully cooked. How can I prevent burning garlic? Keep an eye on garlic as it cooks. Add it to the hot oil first, but don’t leave it alone. Stir it for about 30 seconds until fragrant. If it starts to brown, lower the heat or add the chicken sooner. What garnishing ideas can I use? Serve the dish on a colorful platter. Top it with extra Thai basil leaves for a fresh look. Add lime wedges for color and flavor. This makes your meal more appealing. What side dishes do you recommend? Serve Spicy Thai Basil Chicken with jasmine rice or noodles. Both soak up the sauce well. You can also add a simple salad for crunch. This balances the spice and adds variety. {{image_2}} You can easily make this dish vegetarian. Just swap chicken with tofu or mushrooms. Tofu absorbs flavors well, giving you a tasty meal. Use firm tofu for the best texture. Mushrooms add a nice umami touch. Try using shiitake or portobello for rich flavors. You can mix in other fresh vegetables too. Snap peas, carrots, or zucchini all work well. They add color and crunch. For herbs, try using sweet basil or even mint for a different twist. Each option gives a unique flavor to the dish. To control the heat, change the number of chilies. Start with one if you want it mild. You can always add more later. If the dish is too hot, add a touch of sugar or honey. This sweet element balances the heat nicely. Lime juice also helps brighten flavors and cool things down. To keep your spicy Thai basil chicken fresh, place it in an airtight container. Make sure to cool it down first. Store it in the fridge for up to three days. If you want to keep it longer, consider freezing it. When it's time to eat your leftovers, you can reheat them in a pan. Use medium heat and add a splash of water to keep it moist. Stir often to avoid burning. You can also use a microwave, but be careful not to overheat it. This helps keep the chicken from drying out. If you want to freeze your dish, let it cool completely. Then, put it in a freezer-safe container. It will stay good for about three months. When you're ready to eat, thaw it overnight in the fridge. Reheat in a pan to keep the texture nice. Enjoy your meal just like the first time! Spicy Thai Basil Chicken is a vibrant dish from Thailand. It combines chicken, Thai basil, and chilies. The flavor is bold and spicy, with hints of garlic and a touch of sweetness. This dish showcases fresh ingredients and bright colors, making it visually appealing. It is often served with rice or noodles. This recipe reflects the balance of flavors in Thai cooking, emphasizing sour, sweet, salty, and spicy. In traditional Thai cuisine, this dish is a favorite, loved for its aroma and taste. Yes, you can prepare this dish ahead of time. To meal prep, cook the chicken and store it in an airtight container. You can also chop the veggies and store them separately. Keep the sauce in a small jar. When ready to eat, simply reheat the chicken and veggies in a pan. Add the sauce and Thai basil at the end. This way, the basil stays fresh and aromatic. The dish will stay good in the fridge for up to three days. If you can't find Thai basil, you can use regular basil. However, the flavor will change. Regular basil is sweeter and less spicy than Thai basil. You can also try mint or cilantro for a different taste. Each herb will give a unique twist to the dish. Experimenting with different herbs can lead to fun new flavors. Just remember to adjust the amounts based on your taste preference. Yes, this dish can be spicy, depending on the chilies you use. Bird's eye chilies are very hot. If you prefer less heat, you can reduce the number of chilies. You can also remove the seeds to lower the spice level. For added flavor without too much heat, consider using sweet bell peppers. Adjusting the spice makes this dish enjoyable for everyone. Always taste as you cook to find the right balance for your palate. Spicy Thai Basil Chicken is easy and fun to make. We covered essential ingredients like chicken, Thai basil, and sauces. I shared steps for prepping, cooking, and serving this flavorful dish. You can also explore variations for different diets and spice levels. Remember, storing leftovers correctly keeps your meal fresh. Enjoy trying this recipe, and delight in each bite. Cooking can be simple and delicious!

Spicy Thai Basil Chicken

Spice up your dinner routine with this delicious Fiery Thai Basil Chicken recipe! Packed with tender chicken, fresh Thai basil, and a kick of heat from bird's eye chilies, this dish is sure to impress. Ready in just 20 minutes, it’s perfect for busy weeknights. Discover the full recipe, along with tips for perfecting your presentation and serving suggestions. Click through now to ignite your taste buds!
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Ingredients
  

1 lb (450g) boneless chicken thighs, sliced thin

2 cups fresh Thai basil leaves

4 cloves garlic, minced

2-3 bird's eye chilies, finely sliced (adjust for spice level)

1 red bell pepper, sliced

2 tablespoons soy sauce

1 tablespoon oyster sauce (or mushroom sauce for a vegetarian option)

1 tablespoon fish sauce

1 teaspoon sugar

2 tablespoons vegetable oil

Fresh lime wedges for serving

Instructions
 

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

    Add the minced garlic and sliced bird's eye chilies to the hot oil and stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic.

      Increase the heat to high and add the sliced chicken thighs. Stir-fry for around 5-7 minutes until the chicken is fully cooked and golden brown.

        Toss in the sliced red bell pepper and continue to stir-fry for about 2-3 minutes until the bell pepper is slightly softened but still crunchy.

          In a small bowl, mix together soy sauce, oyster sauce, fish sauce, and sugar. Pour this sauce mixture over the chicken and vegetables in the wok, stirring well to ensure everything is evenly coated.

            Add the fresh Thai basil leaves and stir-fry for an additional minute until the basil is wilted and fragrant.

              Remove from heat and serve hot, garnished with fresh lime wedges.

                Prep Time, Total Time, Servings: 10 mins | 20 mins | 4 servings

                  - Presentation Tips: Serve the spiced chicken on a platter, garnished with extra Thai basil and lime wedges for a vibrant pop of color. Serve with jasmine rice or noodles for a complete meal.