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For this dish, you need simple, fresh ingredients. Here’s what you will use: - 500g boneless chicken thighs, sliced - 1 cup fresh Thai basil leaves - 2 tablespoons vegetable oil - 4 cloves garlic, minced - 2 bird's eye chilies, sliced (adjust to taste) - 1 red bell pepper, sliced - 1 cup green beans, trimmed and halved - 3 tablespoons soy sauce - 1 tablespoon oyster sauce - 1 tablespoon fish sauce - 1 teaspoon sugar - Fresh lime wedges for serving These ingredients come together to make a tasty meal that’s quick to prepare. You can customize this dish to your liking. Here are some ideas: - Add sliced carrots or snap peas for extra crunch. - Use chicken breast instead of thighs for a leaner option. - Swap Thai basil with regular basil or cilantro if needed. - Adjust the amount of chilies for more or less heat. Feel free to experiment with what you have on hand! Serve your Thai Basil Chicken Stir-Fry hot. I recommend: - Pairing it with steamed jasmine rice for a complete meal. - Adding a side of fresh cucumber salad for a crisp contrast. - Drizzling with lime juice for a zesty kick. These options will enhance your dining experience and balance the flavors beautifully. For the complete recipe, check out the Full Recipe. First, gather all your ingredients. You need: - 500g boneless chicken thighs, sliced - 1 cup fresh Thai basil leaves - 2 tablespoons vegetable oil - 4 cloves garlic, minced - 2 bird's eye chilies, sliced (adjust to taste) - 1 red bell pepper, sliced - 1 cup green beans, trimmed and halved - 3 tablespoons soy sauce - 1 tablespoon oyster sauce - 1 tablespoon fish sauce - 1 teaspoon sugar - Fresh lime wedges for serving Next, wash the Thai basil leaves and cut the chicken into thin pieces. Mince the garlic and slice the chilies, bell pepper, and green beans. This helps everything cook evenly. Now, heat the vegetable oil in a large wok or skillet over medium-high heat. Add the minced garlic and sliced chilies. Sauté for about 30 seconds until it smells great. Then, increase the heat to high. Add the sliced chicken to the wok. Stir-fry for about 4-5 minutes, or until the chicken is cooked through and browned. Next, toss in the sliced red bell pepper and green beans. Cook for another 2-3 minutes until the veggies are tender but still crisp. In a small bowl, mix the soy sauce, oyster sauce, fish sauce, and sugar. Pour this sauce over the chicken and veggies, stirring well. Finally, add the fresh Thai basil leaves. Toss everything together for about 1 minute, just until the basil wilts. Remove the wok from heat. Serve your Thai Basil Chicken Stir-Fry hot, with fresh lime wedges on the side for squeezing over the dish. This meal is quick, tasty, and full of flavor. You can find the Full Recipe for more details if needed. Enjoy! To make your Thai basil chicken shine, use fresh ingredients. Fresh Thai basil makes a huge difference. The smell alone brings joy. Adding lime juice at the end adds a zesty kick. You can also sprinkle some sesame seeds for crunch. If you like heat, adjust the chilies to your taste. More chilies mean more spice! For juicy chicken, start with high heat. This helps to sear the meat and locks in moisture. Cut the chicken into even pieces for uniform cooking. Stir-fry quickly, so the chicken cooks fast. Avoid overcrowding the pan, as this can steam the meat. Stirring often ensures even cooking and browning. A large wok or skillet is best for this dish. It gives enough space for the chicken and veggies to fry well. Use a wooden spatula to stir without scratching your pan. A sharp knife and cutting board help with quick prep. Ensure you have a strong stove that can handle high heat. This setup will help you make the best Thai basil chicken stir-fry! For the complete cooking process, check out the Full Recipe. {{image_2}} You can easily make this dish vegetarian or vegan. Swap the chicken for tofu or tempeh. Use the same cut size. This change gives you a nice texture. Make sure to press the tofu first to remove water. This helps it absorb flavors better. You can also add more veggies like mushrooms or carrots. They add great taste and color. If you want to try different proteins, go for shrimp, beef, or pork. These options cook quickly and pair well with basil. Slice them thin to help them cook evenly. For shrimp, cook until they turn pink. For beef or pork, ensure they reach a safe temperature. Each protein adds a unique flavor to the dish. You can adjust the spice level based on your taste. Add more bird's eye chilies for heat. If you prefer mild, use fewer chilies or remove the seeds. For a different kind of heat, try adding black pepper or chili flakes. You can also serve chili sauce on the side for those who like it hot. This way, everyone can enjoy their meal just how they like it. To store your Thai Basil Chicken Stir-Fry, let it cool first. Place it in an airtight container. This keeps the dish fresh for up to three days. Store it in the fridge. If you want to keep it longer, freezing is a great option. When you are ready to eat your leftovers, use a skillet. Heat it over medium heat. Add a splash of water or oil to keep it moist. Stir often until it’s hot. You can also use a microwave for quick reheating. Just cover it to avoid drying out. To freeze, make sure your stir-fry is cool. Place it in a freezer-safe container. It can last up to three months in the freezer. When you want to eat it, thaw it in the fridge overnight. Reheat it using the instructions above. Enjoy your meal even after some time! Yes, you can use other herbs. Sweet basil works well in a pinch. You might also try cilantro or mint. Each herb gives a different taste. Experiment to find what you like best. To reduce spiciness, use fewer bird's eye chilies. You can also remove the seeds from the chilies. Another option is to add sugar. This will balance the heat and make it milder. This dish pairs well with jasmine rice or noodles. You can also serve it with a fresh salad. For a crunchy side, try spring rolls. Each option complements the flavors nicely. Yes, this recipe can be gluten-free. Use gluten-free soy sauce and oyster sauce. Always check labels to ensure no gluten is present. This way, you can enjoy it without worry. For the complete steps and ingredients, check out the Full Recipe. It covers everything you need to make this tasty dish at home. Thai basil chicken stir-fry is simple, tasty, and versatile. We explored key ingredients, serving tips, and cooking steps for the best results. You can boost flavors and choose from many protein options. Storing leftovers or freezing them is easy too. The recipe suits all tastes, plus, it's gluten-free. Enjoy making this dish your own! With these tips, you’ll impress everyone at the table. Happy cooking!

Thai Basil Chicken Stir-Fry

Savor the deliciousness of Thai Basil Chicken Stir-Fry with this easy recipe! Packed with tender chicken, vibrant veggies, and aromatic Thai basil, this dish is bursting with flavor in just 20 minutes. Follow our simple steps to create a satisfying meal that’s perfect for any night of the week. Click through to explore the full recipe and impress your family and friends with your culinary skills!
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Ingredients
  

500g boneless chicken thighs, sliced

1 cup fresh Thai basil leaves

2 tablespoons vegetable oil

4 cloves garlic, minced

2 bird's eye chilies, sliced (adjust to taste)

1 red bell pepper, sliced

1 cup green beans, trimmed and halved

3 tablespoons soy sauce

1 tablespoon oyster sauce

1 tablespoon fish sauce

1 teaspoon sugar

Fresh lime wedges for serving

Instructions
 

Heat the vegetable oil in a large wok or skillet over medium-high heat.

    Add the minced garlic and sliced bird's eye chilies, sauté for about 30 seconds until fragrant.

      Increase the heat and add the sliced chicken. Stir-fry for 4-5 minutes, or until the chicken is fully cooked and browned.

        Add the sliced red bell pepper and green beans to the wok. Continue to stir-fry for another 2-3 minutes until the vegetables are tender-crisp.

          In a small bowl, mix together the soy sauce, oyster sauce, fish sauce, and sugar. Pour this sauce over the chicken and vegetables, stirring well to combine.

            Finally, add the fresh Thai basil leaves and toss everything together for about 1 minute, just until the basil wilts.

              Remove from heat and serve immediately with fresh lime wedges on the side for squeezing over the dish.

                Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 3-4