Description
A fast and flavorful Thai basil chicken stir fry with tender chicken, garlic, chili, and fresh basil served over jasmine rice.
Ingredients
Scale
- 1 pound boneless skinless chicken thighs, cut into bite size pieces
- 4 cloves garlic, minced
- 1 fresh red chili, sliced
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon brown sugar
- 3 tablespoons chicken broth
- 1 cup fresh Thai basil leaves
- 1 red bell pepper, sliced
- 2 cups cooked jasmine rice
Instructions
- Heat a large skillet or wok over medium high heat.
- In a small bowl mix soy sauce, oyster sauce, brown sugar, and chicken broth.
- Add vegetable oil to the hot pan.
- Add garlic and chili and cook briefly until fragrant.
- Add chicken pieces and cook until lightly browned.
- Pour the sauce mixture into the pan and stir until the chicken is fully cooked and coated.
- Add basil leaves and sliced red bell pepper and cook briefly until wilted.
- Serve the chicken over warm jasmine rice.
Notes
- Prepare all ingredients before cooking because stir fry cooks quickly.
- Use medium high heat for best texture.
- Add basil at the end to preserve its aroma.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 95 mg
Keywords: thai basil chicken, pad krapow chicken, thai stir fry chicken, basil chicken recipe