Discover the vibrant flavors of Thai cuisine with this Speedy Thai Basil Chicken Stir-Fry. In just 30 minutes, you can enjoy a dish that’s packed with protein and the fresh aroma of basil.
This stir-fry is made with tender chicken, colorful bell peppers, and fragrant garlic, all tossed together in a savory sauce that brings everything to life. It’s a one-pan wonder that’s perfect for busy weeknights, satisfying your cravings without the long wait.
Ingredients
INGREDIENTS
- 1 lb boneless, skinless chicken thighs, sliced
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 cups fresh Thai basil leaves
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1 teaspoon cornstarch mixed with 1 tablespoon water (optional for thickening)
Instructions
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add minced garlic and sauté for 30 seconds until fragrant.
- Add sliced chicken thighs and stir-fry until browned and cooked through, about 5-7 minutes.
- Toss in the sliced bell peppers and stir-fry for another 3-4 minutes until tender-crisp.
- In a small bowl, mix soy sauce, oyster sauce, fish sauce, and sugar; pour over the chicken and vegetables.
- If desired, stir in the cornstarch mixture to thicken the sauce and cook for an additional minute.
- Remove from heat and fold in the fresh Thai basil leaves until wilted.
- Serve hot over steamed rice or noodles. Enjoy!
Notes
Tip: For an even quicker meal, use pre-sliced chicken and ready-to-use stir-fry vegetables from the grocery store.
For a veggie-packed version, feel free to add in your favorite vegetables like snap peas or carrots. If you prefer a spicier kick, add sliced fresh chilies to the mix.
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, simply stir-fry in a pan over medium heat until heated through.
