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To make Thai basil chicken, you need the following items: - 500g boneless chicken thigh, sliced thinly - 3 cloves garlic, minced - 2 shallots, finely sliced - 2 red chilies, sliced (adjust to taste) - 1 cup fresh Thai basil leaves - 2 tablespoons soy sauce - 1 tablespoon oyster sauce (or mushroom sauce for a vegetarian option) - 1 teaspoon sugar - 1 tablespoon vegetable oil - Cooked jasmine rice, for serving These ingredients work together to create a rich flavor. The chicken thigh gives a juicy base, while garlic and shallots add depth. The chilies bring heat, and the Thai basil gives a fresh, fragrant touch. For this dish, I recommend using fresh herbs and spices. Thai basil is essential. It has a unique flavor that makes this dish special. You can also try adding lime leaves or cilantro for extra freshness. These herbs will brighten the meal and enhance the taste. If you have dietary needs, there are easy swaps. For a vegetarian version, use mushroom sauce instead of oyster sauce. You can also swap chicken for tofu or tempeh. Both will absorb the sauce well. If you want a gluten-free dish, choose a gluten-free soy sauce. These substitutions will keep the flavors while meeting your needs. First, gather all your ingredients. This makes cooking easier. You will need: - 500g boneless chicken thigh, sliced thinly - 3 cloves garlic, minced - 2 shallots, finely sliced - 2 red chilies, sliced (adjust to taste) - 1 cup fresh Thai basil leaves - 2 tablespoons soy sauce - 1 tablespoon oyster sauce (or mushroom sauce for a vegetarian option) - 1 teaspoon sugar - 1 tablespoon vegetable oil - Cooked jasmine rice, for serving Next, prepare your chicken. Use a sharp knife to slice it thinly. Then, mince the garlic and slice the shallots and chilies. Set everything aside. This way, you can cook quickly. Now, let’s get cooking. Heat the vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the minced garlic and sliced shallots. Stir them for about 30 seconds until they smell great. Add the sliced chicken to the skillet. Cook it for 5-7 minutes. You want the chicken to be cooked through and lightly browned. Next, toss in the sliced red chilies and stir-fry for 1-2 more minutes. In a small bowl, mix the soy sauce, oyster sauce, and sugar. Pour this sauce over the chicken mixture in the skillet. Stir well to coat the chicken. Let it cook for another minute. Finally, fold in the fresh Thai basil leaves. Stir until they wilt, which should take about 30 seconds. Now, you are ready to serve. Plate the Thai basil chicken over a bed of steamed jasmine rice. For a nice touch, garnish with extra basil leaves and slices of fresh red chili. You can also add lime wedges on the side. The lime adds a burst of freshness. Enjoy your meal! To get the best taste from your Thai basil chicken, use fresh ingredients. Fresh garlic and shallots add a sweet and savory touch. Use good quality soy sauce and oyster sauce for depth. The balance of salty and sweet is key. Don’t forget the sugar; it enhances the flavors. Also, make sure to add basil last. This keeps its bright color and fresh taste. One common mistake is overcooking the chicken. Cook it just until it turns golden brown. If you cook it too long, it can get dry. Another mistake is neglecting the heat. Use high heat for a quick stir-fry. This helps the flavors blend well. Finally, don’t skip the chilies if you want that authentic kick! If you like it mild, use fewer red chilies. You can also remove the seeds for less heat. On the other hand, if you want it spicier, add more chilies. You can also try different types of chilies for varied heat levels. Taste as you go to find your perfect balance. {{image_2}} You can make a tasty vegetarian or vegan version of Thai basil chicken. For this, replace chicken with tofu or tempeh. Use mushroom sauce instead of oyster sauce. This change keeps the umami flavor without meat. You can also add vegetables like bell peppers or snap peas. They add color and crunch to the dish. If you want to switch up the protein, try shrimp or beef. Shrimp cooks quickly and soaks up the sauce well. Beef adds a rich flavor, but it needs longer cooking time. For a lighter option, use chicken breast instead of thighs. It will still taste great! Serve Thai basil chicken over jasmine rice or noodles. You can also use lettuce wraps for a fun twist. Just spoon the mixture into large lettuce leaves and roll them up. Top with fresh lime juice for a zesty kick. For a complete meal, pair it with a side of fresh salad or spring rolls. After enjoying your Thai Basil Chicken, let it cool. Place it in an airtight container. Store it in the fridge. It stays fresh for up to three days. If left at room temperature, eat it within two hours. Reheat your Thai Basil Chicken on the stovetop. Use a skillet over medium heat. Stir often to avoid burning. You can also use a microwave. Heat in short bursts, stirring in between. This keeps the chicken juicy and the basil fresh. If you want to save it longer, freeze the chicken. Place it in a freezer-safe bag. Remove as much air as you can. It lasts up to three months in the freezer. To thaw, place it in the fridge overnight. Reheat it after thawing for the best taste. The best way to cut chicken for Thai Basil Chicken is to use boneless chicken thighs. Slice them thinly against the grain. This keeps the meat tender and juicy. Aim for pieces about half an inch thick. Thin slices cook quickly and soak up the flavors well. Yes, you can make this dish gluten-free. Use gluten-free soy sauce instead of regular soy sauce. You can also find gluten-free oyster sauce at many stores. Always check labels to ensure all your ingredients are gluten-free. This way, you can enjoy the same great taste without the gluten. To spice up your Thai Basil Chicken, add more red chilies. You can slice them thin and toss them in during cooking. If you love heat, try using Thai bird's eye chilies. These tiny peppers pack a punch. You can also add a dash of chili flakes in the sauce for extra heat. Common side dishes include jasmine rice, which complements the flavors well. You can also serve stir-fried vegetables for added color and nutrition. A simple cucumber salad can refresh the palate. For a drink, consider a light Thai iced tea. These sides balance the meal and make it more enjoyable. In this blog post, I shared how to make Thai Basil Chicken. I covered required and recommended ingredients and offered substitutions for your diet. You learned step-by-step cooking instructions and tips for great flavor without mistakes. I also provided variations, storage tips, and answered common questions. Now you can confidently prepare this dish at home. Enjoy the rich taste, and remember, cooking is all about making it your own!

Thai Basil Chicken

Indulge in the flavors of Thailand with this Sizzling Thai Basil Chicken recipe! This quick and easy dish features tender chicken, aromatic garlic, and vibrant fresh basil, all tossed together in a savory sauce. Perfect over jasmine rice, it’s a delightful meal ready in just 20 minutes. Ready to spice up your dinner routine? Click through for the full recipe and impress your family tonight! #ThaiBasilChicken #QuickRecipes #EasyDinner #FoodieInspiration
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Ingredients
  

500g boneless chicken thigh, sliced thinly

3 cloves garlic, minced

2 shallots, finely sliced

2 red chilies, sliced (adjust to taste)

1 cup fresh Thai basil leaves

2 tablespoons soy sauce

1 tablespoon oyster sauce (or mushroom sauce for a vegetarian option)

1 teaspoon sugar

1 tablespoon vegetable oil

Cooked jasmine rice, for serving

Instructions
 

Heat the vegetable oil in a large skillet or wok over medium-high heat.

    Add the minced garlic and sliced shallots to the pan, stirring for about 30 seconds until fragrant.

      Incorporate the sliced chicken thigh into the skillet, cooking for about 5-7 minutes until the chicken is cooked through and lightly browned.

        Add the sliced red chilies and continue to stir-fry for another 1-2 minutes.

          In a small bowl, mix the soy sauce, oyster sauce, and sugar until well combined. Pour this sauce over the chicken mixture in the skillet.

            Stir thoroughly to coat the chicken and let it cook for another minute.

              Finally, fold in the fresh Thai basil leaves and stir until they are wilted, which should take about 30 seconds.

                Remove from heat and serve immediately over a bed of steamed jasmine rice.

                  Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4

                    - Presentation Tips: Serve the dish in a large bowl, garnished with additional basil leaves and slices of fresh red chili. Enjoy with lime wedges on the side for an extra burst of freshness!