Thai Basil Chicken Bowls (Print)

Tender chicken cooked with fragrant basil and bell peppers, served atop jasmine rice.

# Components:

→ 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; set aside.
02 - Warm 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add garlic and chilies; stir-fry for 30 seconds until fragrant.
03 - Add the thinly sliced onion and sauté for 1 minute until slightly softened.
04 - Introduce the sliced chicken to the skillet and stir-fry for 4 to 5 minutes until it begins to brown and is cooked through.
05 - Incorporate the sliced red bell pepper and continue stir-frying for 2 minutes until just tender.
06 - Pour the prepared sauce over the ingredients. Stir well and cook for 1 to 2 minutes until the sauce bubbles and coats the chicken evenly.
07 - Remove from heat and immediately fold in the fresh holy basil leaves until wilted.
08 - Ladle the hot chicken mixture over bowls of jasmine rice and garnish with lime wedges if desired.

# Expert Advice:

01 -
  • It comes together in 30 minutes flat, which means weeknight dinners actually happen without scrambling.
  • Holy basil has this peppery kick that makes every bite feel intentional and alive, nothing like the bland stir-fries that haunt most takeout menus.
  • The sauce coats the chicken in this glossy, savory glaze that tastes like you've been simmering it for hours when really you just mixed a few pantry staples.
02 -
  • Holy basil bruises easily and loses its character if cooked too long, so add it at the very end when you've turned off the heat, this is the difference between vibrant and muddy.
  • Don't skip browning the chicken on one side first, that golden crust is where all the flavor lives.
  • If you can't find holy basil anywhere, Thai basil is your next best option, not Italian basil which tastes completely different.
03 -
  • Buy chicken thighs specifically if you can, they stay moist during the quick cook and taste better than breasts.
  • Have all your ingredients prepped and within arm's reach before you heat the wok, the actual cooking goes so fast there's no time to chop while things are cooking.
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