We're obsessed! This is the third time we're preparing this meal this week..

 

🥢 We’re Obsessed: Spicy Thai Basil Chicken You’ll Make Again and Again

There are dishes that taste good once… and dishes that keep you coming back for more. This Thai Basil Chicken falls firmly into the second category.

One bite, and you’ll be hooked: tender diced chicken stir‑fried with garlic, shallots, chili, and piled with fresh holy basil leaves in a savory‑sweet sauce that makes every spoonful irresistible.

This recipe is so addictive, you'll find yourself making it multiple times a week. It's flexible, fast, and full of punch—no wonder everyone raves about it.

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🧾 Recipe Summary: Spicy Thai Basil Chicken

• Total Time: 20 minutes (prep: 10 min, cook: 10 min)

• Serves: 2 as entrée; 4 as part of a shared meal

• Style: Pineapple rice or jasmine rice, sunny-side-up egg optional

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🧂 Ingredients & Notes

Protein & Aromatics

• 1 lbs boneless skinless chicken thighs, diced (~1” cubes) — thighs stay juicy, but breasts also work

• 4‑5 garlic cloves, minced

• 2 Thai red chilies (or serranos), finely sliced – adjust heat level

• 2‑3 shallots, thinly sliced

• 2 tablespoons neutral oil (canola, vegetable, grapeseed)

Sauce

• 1 tablespoon soy sauce

• 1 tablespoon oyster sauce

• 1 teaspoon dark soy sauce (for color, optional)

• 1 teaspoon fish sauce (adds umami; omit for vegetarian)

• ½ teaspoon sugar (palm sugar preferred)

• 2 tablespoons water or chicken broth

Herbs & Veg

• 1 generous cup Thai holy basil leaves, loosely packed (regular basil if needed)

• Optional extra vegetables: ½ cup bell pepper, zucchini, or baby corn

For Serving

• Cooked jasmine rice (or brown rice, cauliflower rice)

• Fried egg, sunny‑side‑up

• Lime wedges, cucumber slices, simple salad

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🍳 Equipment You’ll Need

• Large wok or high‑sided skillet

• Sharp knife + cutting board

• Bowls for mise en place

• Rice cooker or pot for rice

• Spatula or wooden spoon

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🔪 Step-by-Step Instructions

1. Prep Everything First (5–7 minutes)

• Mince garlic; slice chilies and shallots; chop chicken; rinse basil leaves and drain.

• Combine sauce ingredients in small bowl.

• Get everything beside your wok—you’ll cook at high heat fast.

2. Cook the Chicken (3–4 minutes)

• Heat oil in wok over high heat until shimmering.

• Add garlic, chilies, shallots—stir quickly (avoid burning).

• Add chicken in one layer, let sit 30 seconds, then stir. Cook until 80% through—edges golden.

3. Add Sauce & Finish Cooking (2 minutes)

• Pour sauce mixture over chicken, tossing constantly.

• Add water or broth if sticking. Stir until sauce thickens and chicken is cooked through.

4. Fold in Basil & Veg (1 minute)

• Toss in basil leaves (and optional peppers/veg). Stir until basil wilts and everything’s glazed.

5. Plate Instantly

• Serve over steamed rice.

• Top with fried egg if using.

• Garnish with cucumber, lime wedge, maybe extra basil.

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🍛 Why You’ll Crave This Dish Every Week

• Fast: From fridge to table in 20 minutes.

• Flavorful: Heat from chili, garlic punch, savory sauces, herbal basil freshness.

• Textural contrast: Tender chicken, crisp shallots/chili, droopy basil.

• Flexible: Add vegetables, swap proteins (tofu, pork, shrimp), adjust spice.

• Customizable: More sweet, more salty, more spicy—it’s your creation.

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🔁 Fun Variations & Twists

🌶️ Spice Level Mods

• More mild: Remove seeds from chilies.

• Extra hot: Add crushed bird’s-eye chilies or chili paste.

🥬 Veggie Boost

• Stir‑in carrot ribbons, snap peas, mushrooms, baby corn—add with sauce.

🍤 Protein Swaps

• Ground pork or turkey, shrimp, tofu/tempeh (pan‑fried prior).

🥥 Coconut Base

• For creamy twist: stir in 2 tbsp coconut milk while sauce simmers.

🥑 Low‑Carb Version

• Serve over riced cauliflower, shredded cabbage slaw.

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🧠 Flavor Science & Cooking Tips

• High heat is key to quick caramelization and seal‑in juiciness.

• Cooking garlic/shallots first lets them flavor the oil.

• Crowding the pan steams chicken—work in batches or use large wok.

• Adding basil at the end preserves fresh aroma.

• Sugar + acid balance: sugar softens the salty fish/savory sauces; lime or vinegar brightens.

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🍽️ What We Serve It With

If you’re obsessed enough to make this third time this week, you probably want to pair it out right:

• Plain jasmine rice (absorbs sauce best)

• Quick cucumber salad: sliced cukes + rice vinegar + pinch sugar + chili flakes

• Fried egg per serving (rip into yolk—sauce + yolk = magic)

• Steamed greens (bok choy, broccolini) with garlic oil drizzle

• Leftover rice fried rice next day with bits of basil chicken

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🗂️ Meal Prep & Storage Tips

• Make double batches of chicken; keep sauce separate.

• Store: In airtight containers in fridge up to 4 days.

• Reheat: Gently in skillet with splash water; basil added fresh.

• Freeze: Freeze chicken (without basil and sauce separate) up to 2 months. Thaw overnight.

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📦 Grocery List for the Dish

Ingredient	Quantity
Chicken thighs	1 lb
Garlic cloves	4–5
Thai chilies	2–3
Shallots	2–3
Thai holy basil	1 cup
Soy sauce	small bottle
Oyster sauce	small bottle
Fish sauce	small bottle
Jasmine rice	2 cups dry
Neutral oil	bottle
Eggs (optional)	as needed