Thai Basil Chicken Bowls (Printable)

Tender chicken and fragrant holy basil stir-fried with vibrant peppers served on jasmine rice.

# What You'll 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 - 2–3 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 (or Thai basil if unavailable)

→ 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 and set aside.
02 - Warm 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and sliced Thai chilies; stir-fry for 30 seconds until fragrant.
03 - Add the thinly sliced onion and cook for 1 minute until slightly softened.
04 - Add the thinly sliced chicken and stir-fry for 4 to 5 minutes until browned and cooked through.
05 - Incorporate the red bell pepper and stir-fry for an additional 2 minutes until just tender.
06 - Pour in the prepared sauce, stirring well to coat the chicken. Allow it to bubble and thicken for 1 to 2 minutes.
07 - Remove from heat and immediately fold in the holy basil leaves until wilted.
08 - Serve hot over jasmine rice and garnish with lime wedges if desired.

# Expert Advice:

01 -
  • It tastes like you've been cooking Thai food for years, but comes together in 30 minutes flat.
  • The holy basil gives you that authentic peppery heat that makes every bite feel special, not like something from a jar.
  • It's naturally dairy-free and works beautifully over rice, so it stretches easily if unexpected guests show up.
02 -
  • The basil goes in at the very end after you remove the pan from heat—if you cook it, you'll lose that bright, spicy flavor that makes this dish sing, and you'll just have sad wilted herbs.
  • Don't skip the oyster sauce thinking soy sauce alone will do the job; the oyster sauce is what gives you that glossy, deeply savory coating that tastes restaurant-quality.
03 -
  • Slice your chicken against the grain so each piece stays tender even when you're stir-frying hard; it makes a real difference in texture and eating experience.
  • Toast your jasmine rice in the cooker or on a dry pan before adding water for an extra layer of subtle flavor that makes the whole bowl taste more intentional.
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