20-Minute Thai Basil Chicken

This 20-Minute Thai Basil Chicken recipe is quick and easy to prepare, and full of bold and delicious savory flavors!
This 20-Minute Thai Basil Chicken recipe is quick and easy to prepare, and full of bold and delicious savory flavors!



20-Minute Thai Basil Chicken , .


4,9 ★★★★★ | This 20-Minute Thai Basil Chicken recipe is quick and easy to prepare, and full of bold and delicious savory flavors!

Total Time: 30 Minutes, Servings: 4 Servings



Ingredients :
  • Thai Basil Chicken Ingredients:
  • 2 tablespoons peanut oil, divided
  • 1 small red onion, peeled and thinly-sliced
  • 1 red bell pepper, cored and thinly-sliced
  • florets from 1 small head of broccoli, cut into bite-sized pieces
  • optional: 3-5 Thai bird chiles*, thinly-sliced
  • 6 cloves garlic, peeled and minced
  • leaves from 1 bunch of Thai basil (about 2 cups, lightly-packed)
  • 1 pound boneless skinless chicken breasts, thinly-sliced into bite-sized pieces
  • 1 batch simple soy marinade (see below)
  • Simple Soy Marinade:
  • 1 tablespoon dark soy sauce
  • 1 tablespoon light soy sauce
  • 1 tablespoon fish sauce
  • freshly-cracked black pepper



Instructions :
  • To Make The Thai Basil Chicken:
  • Heat 1 tablespoon oil in a wok or large saute pan over high heat. Add onion, bell pepper, broccoli, and Thai chiles (if using), and saute for 3-4 minutes, stirring occasionally. Stir in garlic and Thai basil and saute for 1-2 minutes or until fragrant, stirring frequently. (Time saving tip: slice your chicken and make the marinade while the veggies are sauteeing!) Then transfer the entire mixture to a separate plate, and set aside.
  • Return wok/pan to high heat, and add the remaining 1 tablespoon oil. Add the chicken and saute for 4-5 minutes, stirring occasionally, until cooked through and no longer pink inside. Add in the marinade, and toss to combine.
  • Remove from heat and add in the vegetable mixture, tossing to combine.
  • Serve warm, over rice or noodles if desired.
  • To Make The Simple Soy Marinade:
  • Whisk all ingredients together until combined.
  • These little chiles are pretty spicy, but also delicious and traditionally used in this dish. I didn’t have any on hand the day I made and photographed this dish, so I just subbed in a few pinches of crushed red pepper instead. But I typically use them for Thai basil dishes and love them!



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