Description
Thai Basil Chicken Stir Fry is a quick and flavorful one-skillet meal made with tender sliced chicken, crisp bell peppers, fragrant garlic and ginger, and fresh Thai basil, all tossed in a savory-sweet sauce. Perfect for busy weeknights, this vibrant dish comes together in just 30 minutes.
Ingredients
- 1 lb boneless, skinless chicken breast, thinly sliced
- 1 tablespoon soy sauce (for marinade)
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons cooking oil, divided
- 1 red bell pepper, sliced
- 5 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 4 green onions, sliced (white and green parts separated)
- 1 tablespoon dark soy sauce
- 1 tablespoon soy sauce (for stir fry)
- 1 tablespoon honey
- 1 tablespoon water
- 1 cup fresh Thai basil leaves
- 1 tablespoon sesame seeds (optional garnish)
Instructions
- In a medium bowl, combine sliced chicken, soy sauce, sesame oil, and cornstarch. Toss well and marinate for 10 minutes while preparing other ingredients.
- Heat 1 tablespoon oil in a large skillet or wok over high heat. Add chicken in a single layer and cook for 2–3 minutes per side until golden brown and cooked through. Work in batches if needed. Remove and set aside.
- Add remaining 1 tablespoon oil to the skillet. Add sliced red bell pepper and sauté for 2–3 minutes until slightly tender but still crisp.
- Stir in minced garlic, ginger, and white parts of green onions. Cook for about 2 minutes, stirring constantly until fragrant.
- Add dark soy sauce, soy sauce, honey, and water. Stir and let the sauce gently simmer.
- Return cooked chicken to the skillet and toss to coat in the sauce. Simmer for 1–2 minutes until heated through and slightly thickened.
- Remove from heat and immediately stir in Thai basil leaves to wilt.
- Garnish with sesame seeds and green onion tops before serving.
Notes
- For extra heat, add sliced fresh chilies or chili paste to the sauce.
- Chicken thighs can be used instead of chicken breast for a juicier texture.
- Add vegetables like broccoli, snap peas, mushrooms, or carrots for variety.
- Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months.
- Reheat gently to avoid overcooking and drying out the chicken.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 182 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 7 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 24 g
- Cholesterol: 65 mg
