Thai Basil Chicken
A quick, flavor-packed weeknight dish that is aromatic, saucy, and protein-rich, perfect for meal prep and adaptable to your taste.
Ingredients
Main Ingredients
- 1 lb Boneless, skinless chicken thighs Can swap for chicken breasts for a leaner meal.
- 1 cup Fresh basil leaves Thai sweet basil preferred, but regular sweet basil works fine.
- 1 each Bell pepper Buy in season for better prices.
- 4 cloves Garlic Minced.
- 1 each Red chili Adjust amount based on heat preference.
- 2 each Shallots Chopped.
Sauces and Seasoning
- 1/4 cup Chicken broth Can substitute with vegetable broth for vegetarian.
- 1 tsp Fish sauce Adds umami; can omit if desired.
- 2 tbsp Oyster sauce *
- 1 tbsp Soy sauce Regular or low-sodium, adjust as needed.
- 1 tsp Sugar Balances flavors.
- Salt and pepper to taste Salt and pepper to taste
- 2 tbsp Vegetable oil For cooking.
Instructions
Cooking
- Heat vegetable oil in a large skillet over medium heat until shimmering.
- Add minced garlic and chopped shallots, cooking until fragrant for about 30 seconds to 1 minute.
- Add chicken thighs to the skillet, cooking until browned and cooked through, about 6–8 minutes.
- Stir in chopped bell pepper and red chili, cooking for a few minutes.
- Pour in chicken broth, fish sauce, oyster sauce, soy sauce, and sugar; mix well.
- Toss in fresh basil leaves and season with salt and pepper.
- Cook for another minute until basil wilts and everything is heated through.
- Serve hot over rice or noodles.
Notes
For make-ahead, chop shallots and garlic and store in an airtight container for up to 24 hours. Store leftovers in the fridge for up to 4 days, reheat gently. To freeze, use portions within 2 months for best flavor. Adjust spiciness by removing chili seeds or omitting red chili for kids.