Thai Basil Chicken Bowls (Printable View)

Tender chicken stir-fried with holy basil and aromatic sauce, served on jasmine rice.

# What You Need:

→ Protein

01 - 1.1 lb boneless, skinless chicken thighs or breasts, thinly sliced

→ Sauce

02 - 3 tbsp soy sauce
03 - 2 tbsp oyster sauce
04 - 1 tbsp fish sauce
05 - 1 tbsp brown sugar
06 - 2 tbsp water

→ Aromatics

07 - 4 cloves garlic, minced
08 - 2 to 3 Thai chilies, thinly sliced
09 - 1 small onion, thinly sliced

→ Vegetables & Herbs

10 - 1 red bell pepper, thinly sliced
11 - 1 cup packed fresh holy basil leaves

→ To Serve

12 - 4 cups cooked jasmine rice
13 - Lime wedges (optional)

# How To Make It:

01 - Combine soy sauce, oyster sauce, fish sauce, brown sugar, and water in a small bowl; set aside.
02 - Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and sliced chilies; stir-fry for 30 seconds until fragrant.
03 - Add thinly sliced onion to the skillet and cook for 1 minute until slightly softened.
04 - Add thinly sliced chicken to the skillet and stir-fry for 4 to 5 minutes until browned and cooked through.
05 - Incorporate sliced red bell pepper and stir-fry for an additional 2 minutes until just tender.
06 - Pour the prepared sauce mixture over the chicken and vegetables; stir well and cook for 1 to 2 minutes to allow bubbling and coating.
07 - Remove skillet from heat and immediately fold in fresh holy basil leaves until wilted.
08 - Serve the mixture hot over cooked jasmine rice and garnish with lime wedges if desired.

# Expert Tips:

01 -
  • It comes together in under 30 minutes, which means you can have restaurant-quality Thai food on a weeknight without the stress.
  • The holy basil adds a bold, almost spicy herbal note that you just cant get from regular basil, and it transforms the whole dish.
  • The sauce clings to every piece of chicken and pepper, creating layers of savory, sweet, and umami in every bite.
  • Its endlessly adaptable: swap the protein, dial the heat up or down, or toss in whatever vegetables need using up.
02 -
  • Add the holy basil off the heat so it wilts without turning dark and losing its vibrant flavor; I learned this after a few batches came out murky and dull.
  • Dont crowd the pan with the chicken or itll steam instead of sear; if your skillet isnt big enough, cook it in two batches for better browning.
  • Taste the sauce before adding it to the pan and adjust the sweetness or saltiness; every brand of soy and fish sauce is different, and this step saves you from an overly salty dish.
03 -
  • Prep all your ingredients before you start cooking; this dish moves fast once the heat is on, and scrambling for the sauce or basil will throw off your timing.
  • Use day-old jasmine rice if you have it; it absorbs the sauce better and has a firmer texture that holds up under the saucy chicken.
  • If you want a glossy finish, add a tiny splash of water or chicken stock at the end and toss; it helps the sauce coat everything evenly and makes the dish look restaurant-perfect.
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