Thai Basil Chicken Bowls (Print View)

Tender chicken and spicy holy basil mingle over fragrant jasmine rice in this vibrant dish.

# Ingredient List:

→ 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, finely sliced (adjust to taste)
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)

# Directions:

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

# Expert Tips:

01 -
  • Everything comes together in one pan while the rice cooks, so you are eating in under thirty minutes.
  • The holy basil wilts into the sauce and leaves this peppery, almost licorice-like flavor that regular basil just cannot replicate.
  • It tastes like takeout but costs a fraction, and you control the heat and sodium.
  • Leftovers reheat beautifully and somehow taste even better the next day when the flavors settle.
02 -
  • Do not add the basil while the pan is still on the burner or it will turn black and lose its fragrance.
  • If your chicken releases a lot of liquid, turn the heat up and let it evaporate before adding the sauce, otherwise everything gets watery.
  • Taste the sauce before pouring it in, some fish sauces are saltier than others and you might want to add a splash more water.
03 -
  • Use day-old rice if you have it, fresh rice can get gummy under all that sauce.
  • Let your wok or skillet get properly hot before adding anything, that high heat is what gives the chicken and vegetables their slightly charred, smoky edges.
  • Double the sauce and keep the extra in a jar, it is great for quick stir-fries all week.
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