Thai Basil Chicken
I know it's called "Thai basil" chicken; but you can make it with regular basil. It still tastes delicious. I may actually prefer it. But if you like things spicy, you should really try to get Thai chilis or bird's eye chilis. They are seriously spicy.
I know it's called "Thai basil" chicken; but you can make it with regular basil. It still tastes delicious. I may actually prefer it. But if you like things spicy, you should really try to get Thai chilis or bird's eye chilis. They are seriously spicy.
- 3 garlic cloves chopped
- 1/4 tsp black pepper
- 1 shallot, thinly sliced
- canola oil for the pan
- 3/4 lb chicken boneless skinless thighs (cut into 1/2 bit
- 3-5 thai chili or birds eye chili (seeded and sliced thinly
- 1/4 red bell pepper cut into thin pieces
- 1 1/2 tb fish sauce
- 1 tsp tamari (gluten-free soy sauce)
- 1 tb brown sugar (packed) or agave nectar
- 1/2-2/3 cup basil (lightly packed) or ~12 large leaves thai ba
- Carbohydrate 5.81693500199394 g
- Cholesterol 0 mg
- Fat 0.140210000005478 g
- Fiber 0.84024996304512 g
- Protein 2.2440750027718 g
- Saturated Fat 0.0178325000016434 g
- Serving Size 1 1 Recipe (406g)
- Sodium 2087.16400422891 mg
- Sugar 4.97668503894882 g
- Trans Fat 0.0737700000010956 g
- Calories 32 calories
Step-by-step
- Make the sauce by stirring together fish sauce, tamari, brown sugar/agave, 1-2 tsp mirin (if using), and black pepper. Set it aside.
- Heat a cast iron skillet (or other heavy-bottomed pan) over medium-high heat. Add about 1 TB of canola oil to the pan.
- Once the pan becomes hot, add shallots to the pan. Sauté for about a minute.
- Add garlic and chili to the pan. Continue stirring until shallots are lightly brown.
- Add chicken to the pan. Sauté for about 2 minutes until the chicken is almost cooked through.
- Add the red bell pepper pieces to the pan. Continue to stir until the chicken is cooked through.
- Add the sauce to the pan. Mix well to ensure that the sauce is well distributed.
- Turn the heat off once the pan is dry.
- Add the basil and mix. The basil should wilt nicely from the residual heat from the pan.
- Serve with steamed brown rice. You can also serve topped with a fried egg made over easy.
My Weeknight Wonder: Thai Basil Chicken
As a busy working mom, finding time to cook a delicious and healthy meal can feel like a Herculean task. Between juggling work deadlines, school pick-ups, and after-school activities, the last thing I want is to spend hours in the kitchen. That’s why I’ve become a huge fan of quick, flavorful recipes that don’t compromise on taste or nutrition. This Thai Basil Chicken is my absolute go-to for those busy weeknights when I need something both satisfying and simple.
The beauty of this recipe lies in its versatility. While it's named "Thai Basil Chicken," don't let that intimidate you. Regular basil works perfectly well, lending a delightful herbaceousness to the dish. In fact, I often find myself preferring the milder flavor of regular basil to the sometimes overwhelming intensity of Thai basil. However, if you enjoy a serious kick, then by all means, embrace the fiery heat of Thai chilis or bird's eye chilis. The level of spice is entirely up to your preference – a testament to the recipe’s adaptability.
The preparation itself is surprisingly straightforward. The sauce comes together in mere minutes, a simple whisk of fish sauce, tamari (or gluten-free soy sauce), brown sugar (or agave for a healthier option), a touch of mirin (optional, but highly recommended!), and a generous grind of black pepper. The fragrant shallots, garlic, and chilies sauté beautifully in a hot pan, creating a flavorful base for the chicken. The chicken thighs, cut into bite-sized pieces, cook quickly and evenly, ensuring juicy and tender results. Adding the red bell pepper towards the end adds a burst of sweetness and vibrant color.
One of the things I love most about this recipe is the way the basil wilts beautifully in the residual heat of the pan after the sauce is incorporated. This gentle wilting preserves the basil’s bright green color and fresh flavor, without overcooking it and making it mushy. The final touch, a fried egg cooked over easy, adds richness and a delightful runny yolk that perfectly complements the savory sauce. Serve this over steamed brown rice for a complete and satisfying meal.
This dish has become a staple in our home, a quick weeknight dinner that doesn't sacrifice flavor or quality. It's perfect for a busy Tuesday night when the energy levels are low, or a relaxed Friday evening when you're craving something delicious and easy to prepare. I often double or triple the recipe, creating ample leftovers for lunch the next day. It also reheats beautifully, maintaining its vibrant flavors and textures. Whether you're a seasoned cook or a kitchen novice, this Thai Basil Chicken recipe is a surefire winner.
Beyond its ease of preparation and delicious taste, this recipe offers a degree of customization. Feel free to experiment with different vegetables. Broccoli florets, sliced zucchini, or even snap peas would be delicious additions. You could also try using chicken breasts instead of thighs, though I find the thighs to be more flavorful and tender. And, of course, the level of spice is entirely up to you. Adjust the amount of chili peppers to match your personal preference. The possibilities are endless!
This isn't just a recipe; it’s a time-saver, a flavor enhancer, and a stress reliever all rolled into one. It's the kind of meal that makes you feel good about feeding your family something delicious and healthy without spending hours slaving over a hot stove. So, the next time you're looking for a quick, flavorful, and satisfying meal, give this Thai Basil Chicken a try. You won't be disappointed!
