Description
A quick and bold Thai stir-fry made with tender chicken, sweet bell peppers, spicy chilies, and fresh Thai basil in a rich, savory sauce. Perfect over jasmine rice or in lettuce wraps for a weeknight dinner packed with flavor.
Ingredients
1 ½ lbs chicken breast or thighs, cut into bite-sized pieces
1 cup fresh Thai basil leaves
1 red bell pepper, diced
1 yellow bell pepper, diced
4 garlic cloves, minced
2 Thai red chilies, chopped (adjust to taste)
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon fish sauce
1 tablespoon dark brown sugar
2 tablespoons neutral oil (vegetable or canola)
2 green onions, chopped (optional for garnish)
1 tablespoon sesame seeds (optional for garnish)
Instructions
1. Prep all ingredients: cut chicken, chop veggies, mince garlic and chilies.
2. In a small bowl, mix soy sauce, oyster sauce, fish sauce, and brown sugar. Set aside.
3. Heat oil in a wok over medium-high heat. Sear chicken until golden and nearly cooked. Remove from pan.
4. In the same pan, add garlic and chilies. Sauté 30 seconds until fragrant.
5. Add bell peppers. Stir-fry 2-3 minutes. Return chicken to pan.
6. Pour in sauce. Stir to coat everything evenly.
7. Turn off heat. Add Thai basil and let it wilt.
8. Garnish with green onions and sesame seeds if desired. Serve immediately.
Notes
Prep everything ahead—this dish cooks fast and needs your full attention once the heat is on.
For milder heat, use fewer chilies or remove the seeds.
Thai basil adds authentic flavor, but if unavailable, use Italian basil with a pinch of anise seed for a similar taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 90mg
Keywords: Thai Basil Chicken, quick stir-fry, spicy chicken