Thai Basil Chili Chicken

Every time I make this Thai Basil Chili Chicken, I’m transported back to the vibrant markets of Thailand, where the air is filled with tantalizing scents of fresh herbs and spices. I can still picture picking out the most fragrant bunches of basil, feeling inspired to create something truly special in my own kitchen. This dish not only satisfies my craving for something flavorful but also infuses my home with warmth and love. I can’t wait to share this recipe with you because I know that once you try it, it will become just as special in your home!

How to make Thai Basil Chili Chicken

Ingredients:

• 2 lbs chicken breast, cut into bite-sized pieces: The chicken is the star of this dish! It absorbs all the delightful flavors of the sauce and cooks quickly, making it perfect for a weeknight meal.
• 1 cup fresh cilantro, roughly chopped: This herb adds freshness and a pop of color to the dish!
• 1 cup Thai basil leaves: If you can find Thai basil, use it! The flavor is so much more aromatic and slightly sweet compared to regular basil.
• 3 red chilies, finely diced: These add just the right amount of heat. Adjust to your taste!
• 4 cloves garlic, minced: Garlic is essential in almost all of my cooking—it brings depth of flavor that you just can’t replicate.
• 1/4 cup green onions, chopped: These give a lovely crunch and a bit of sharpness on top of the finish.
• 3 tablespoons fish sauce: This might sound strong, but it adds a salty, umami flavor that’s key to the dish.
• 2 tablespoons soy sauce: A staple in many Asian dishes, soy sauce complements the fish sauce wonderfully.
• 2 tablespoons oyster sauce: This adds a sweet and savory touch that makes the whole dish pop!
• 1 tablespoon brown sugar: Just a touch of sweetness balances the flavors beautifully.
• 2 tablespoons lime juice: This brings a bright acidity that really elevates the dish.
• 2 tablespoons vegetable oil: For cooking the chicken, this helps it get deliciously golden brown!

Now that you have your ingredients, let’s dive into the cooking steps. I promise this will be a delightful experience!

1. Prepare the sauce: In a small bowl, combine the fish sauce, soy sauce, oyster sauce, brown sugar, and lime juice. Whisk them together until the sugar dissolves completely. The aroma will be incredible!

2. Cook the chicken: Heat the vegetable oil in a large skillet over medium-high heat. I always like to let my oil heat up for a few minutes to get a nice sizzle. Add the minced garlic and stir for about 30 seconds until fragrant. Then, toss in the bite-sized chicken pieces and cook until they turn golden brown. This usually takes about 6-8 minutes.

3. Finish the dish: Once the chicken is cooked, pour the sauce over it. This step is where the magic happens—watch the sauce bubble up and coat every piece of chicken evenly. Add the diced chilies for that tantalizing heat, and finally, stir in the Thai basil and cilantro. Cook everything for an additional 2-3 minutes until the basil wilts beautifully!

4. Serve up: Garnish with chopped green onions and serve this aromatic chicken hot over a bed of steamed rice. I love serving this dish with jasmine rice—it pairs perfectly with the flavors!

Why I Love Making This Dish

I absolutely adore making this Thai Basil Chili Chicken not just for its amazing taste, but also for the memories it creates. Cooking is not just about the food; it’s about the moments spent together in the kitchen. When I make this dish, I often find my family lingering nearby, drawn in by the irresistible aroma. They know what’s coming, and it fills my heart with joy to see their excitement.

What You’ll Need

You don’t need many special tools to whip up this delightful dish, but a good skillet is a must! I recommend using a non-stick skillet or a well-seasoned cast-iron skillet. Also, have a good knife and cutting board handy for chopping the ingredients. Trust me; having the right tools makes all the difference in your cooking experience!

Tips for Perfect Results

• For extra crispy chicken, consider hiding your pieces in the refrigerator for about 30 minutes before cooking. It helps to dry them out slightly, so they get that perfect golden brown color.
• Love heat? Add more diced chilies or even a splash of sriracha to the sauce to kick it up a notch!
• If you can’t find Thai basil, regular basil will work in a pinch, but you’ll miss out on that distinctive flavor.

Serving Suggestions and Sides

I like to serve this Thai Basil Chili Chicken alongside jasmine rice, as it soaks up all the yummy sauce! You could also pair it with a side of stir-fried vegetables or a light salad to balance the meal. If you’re feeling fancy, consider whipping up a quick cucumber salad dressed in vinegar and sugar for a refreshing crunch!

Leftovers

I can’t tell you how many times I’ve saved this dish for lunch the next day! To store any leftovers, simply place them in an airtight container and refrigerate them for up to three days. When you’re ready to enjoy the leftovers, just reheat them in a skillet over medium heat until heated through. You can also add a splash of water if it seems a bit dry!

FAQ Section

Can I use boneless chicken?
You can, but trust me, the bone-in version is so much more flavorful. I’ve tried both, and bone-in is always juicier!

What if I can’t handle the heat?
You can definitely reduce the number of chilies you use or remove the seeds before adding them to the dish. Balance is key!

Is this dish good for meal prep?
Absolutely! This dish keeps well in the fridge and can be easily portioned out for lunches or dinners throughout the week.

Conclusion

This Thai Basil Chili Chicken has truly become a favorite in my house. The flavors are vibrant, the cooking process is enjoyable, and the smell alone is enough to bring everyone to the table! I’m so excited for you to try this recipe. I know your family will love it just as much as mine does! Please let me know how it turns out for you, and if they ask for seconds, just like mine do every time!