Ingredients
Scale
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 onion, sliced
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 2 teaspoons oyster sauce
- 1 teaspoon sugar
- 1 cup fresh Thai basil leaves
- 1–2 Thai chilies, chopped (optional for heat)
- Cooked jasmine rice, for serving
Instructions
- Heat the vegetable oil in a large skillet over medium-high heat. When the oil is shimmering, add the minced garlic and sauté for about 30 seconds, until fragrant.
- Add the chicken pieces to the skillet, cooking until they are browned and cooked through, about 5-7 minutes. Stir occasionally to ensure even cooking.
- Once the chicken is cooked, add the sliced bell pepper and onion to the skillet. Stir-fry for another 3-4 minutes until the vegetables are tender-crisp.
- In a small bowl, mix the soy sauce, fish sauce, oyster sauce, and sugar. Pour the sauce over the chicken and vegetables, stirring to coat everything evenly.
- Add the Thai chilies if you’re using them, and stir in the fresh Thai basil leaves. Cook for another minute until the basil is wilted and aromatic.
- Serve the Thai Basil Chicken over a bed of jasmine rice, and enjoy the burst of flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Thai Basil Chicken, recipe, cooking, food
