Chicken | Main Dishes | Recipes
ByLynda SelfPublishedUpdated on
If you like spicy dishes then you are going to LOVE this healthy Thai Basil Chicken Stir-Fry recipe. The dish is full of veggies and can be prepared in one skillet. It’s a great Thai dinner for 4-6 hungry folks.
This recipe came about because my husband absolutely loves spicy Thai dishes, but where we live there is only one Thai restaurant, and the spicy dish he tried there was not spicy enough. I found a spicy shrimp recipe in a magazine and made some modifications to suit our tastes and voilà! It’s a delicious meal that our whole family loves.
Because there are lots of fresh vegetables, it does take a little bit of time for the prep work. But once the vegetables are prepped, the rest goes by fast.
While it may not be pad krapow gai, it might just be the best Thai basil chicken stir fries you have ever made.
Why You’ll Like This Recipe
- Tender pieces ofchicken are cooked in a delicious savory sauce!
- It’s full of fresh veggies, so you’ll get a great serving of vitamins and minerals.
- Chicken is a great source of lean protein and the vegetables provide much needed dietary fiber.
- You can customize the spice level to suit your tastes by adjusting the amount of jalapenos and chiles.
- It’s practically a complete meal made in one skillet.
Ingredients
For this delicious spicy chicken stir-fry, you need the following ingredients:
- 1 pound boneless, skinless chicken breasts, thinly cut on the bias
- 2-3 tablespoons sesame oil
- 1 cup chicken broth
- ¼ cup hoisin sauce
- 2 Tbsp low-sodium soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- 2 tablespoons cornstarch
- 2-3 tablespoons sesame oil
- 1 cup sliced yellow onion
- 2-3 carrots, thinly sliced on the bias
- 1 cup thinly sliced red bell pepper
- 1 cup thinly sliced green bell peppers
- 1 can sliced water chestnuts
- 1 cup quartered button mushrooms
- 1 tablespoon minced fresh garlic, optional (1-2 cloves of garlic)
- 2 thinly sliced serrano chiles
- 2 jalapeños, sliced
- ½ – 1 cup packed fresh basil leaves, sliced into thin ribbons
How To Make Thai Basil Chicken Stir-Fry
Julienne a red and green bell pepper using a sharp knife and also cut an onion into slices roughly 1-2 inches long.
For added texture, slice a couple of peeled carrots on the diagonal.
For heat, use sliced jalapeños and serrano chiles, leaving the seeds in. For less heat, you can remove the seeds.
- Once the vegetables have been prepped, stir fry chicken in sesame oil until it is no longer pink over medium-high heat in a large skillet or wok. Remove the chicken to a plate and set it aside.
- Next, whisk together the chicken broth, hoisin sauce, soy sauce, fish sauce, brown sugar, and cornstarch. Set aside the mixture.
- Now, heat the oil in a wok or large skillet over high. Add onions and carrots and stir-fry for 1-2 minutes. Add bell peppers, water chestnuts, and mushrooms. Stir-fry everything for another 1-2 minutes.
- Add the cooked chicken, garlic, jalapeños, and serrano pepper and cook for 2-3 minutes. Stir in the broth mixture and simmer until thickened, about 1-2 minutes.
- Finally, stir in the basil and heat until it has wilted (about a minute). Serve with your favorite rice. (Plain white rice, Basmati rice, brown rice, or cauliflower rice all work well.)
Store any leftovers in an airtight container in the refrigerator for 2-3 days.
Tips
- If you can’t find Thai basil, you can use regular basil from your garden or the grocery store.
- Look for organic whole plants at the grocery store because it takes about a cup of basil in this recipe. Wash the leaves, roll them up, and then slice them thin. (This is called chiffonade.)
- To save time, purchase pre-sliced carrot slices. Look for them in the produce section at your local grocery store.
Substitutions
- If you are a fan of dark meat, feel free to substitute boneless, skinless chicken thighs in place of chicken breasts.
- You can use coconut aminos instead of soy sauce.
- If you don’t like the taste of fish sauce, use a vegetarian or vegan fish sauce.
- You can use yellow bell peppers in place or in addition to the others in this recipe.
Can I prepare the vegetables ahead of time?
Yes, all the vegetables can be prepped up to a day in advance and stored in the refrigerator. It’s a great way to save time on busy weeknights.
Do I need to use fresh Thai basil for this recipe?
No, regular basil can be used as a substitute if you can’t find Thai basil. You will need about half to one cup of basil for the recipe.
Hungry for more spicy dishes? Check out our recipes for Spicy Arriabata Pasta, Peppered Cornbread which is made using habanero cheese and jalapeños, and our recipe for Pineapple Habanero Jelly, which when served with crackers and cream cheese is a great appetizer.
Thai Basil Chicken Stir-Fry Recipe
If you like spicy dishes then you are going to LOVE this spicy Thai Basil Chicken Stir-Fry recipe. The dish is full of veggies and can be prepared in one skillet. Serve with some rice and it’s a great Thai dinner for 4-6 hungry folks.
4.50 from 38 votes
Print Pin Rate
Course: Main Dishes
Cuisine: Thai
Prep Time: 20 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 40 minutes minutes
Servings: 4 servings
Calories: 736kcal
Author: Lynda – Southern Kissed
Ingredients
Cook:
- 1 pound boneless skinless chicken breasts, thinly cut on the bias
- 2-3 tablespoons sesame oil
Whisk:
- 1 cup chicken broth
- ¼ cup hoisin sauce
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- 2 tablespoons cornstarch
Heat:
- 2-3 tablespoons sesame oil
- 1 cup sliced onions
- 2-3 carrots thinly sliced on the bias
- 1 cup thinly sliced red bell pepper
- 1 cup thinly sliced green bell peppers
- 1 can sliced water chestnuts
- 1 cup quartered button mushrooms
- 1 tablespoon minced fresh garlic optional
- 2 thinly sliced serrano chiles
- 2 jalapenos sliced
Stir In:
- ½ – 1 cup packed fresh basil leaves sliced into thin ribbons
Instructions
Cook chicken in sesame oil until no longer pink. Remove to plate and set aside.
Whisk together broth, hoisin sauce, soy sauce, fish sauce, brown sugar, and cornstarch. Set aside.
Heat oil in a wok or large skillet over high. Add onions and carrots; stir-fry 1-2 minutes. Add bell peppers, water chestnuts, and mushrooms; stir-fry 1-2 minutes.
Add chicken, garlic, jalapenos and serrano and cook for 2-3 minutes. Stir in broth mixture; simmer until thickened, 1-2 minutes.
Stir in basil and heat until wilted (about a minute). Serve with rice.
Notes
- If you are a fan of dark meat, feel free to substitute boneless, skinless chicken thighs in place of chicken breasts.
- You can use coconut aminos instead of soy sauce.
- If you don’t like the taste of fish sauce, use a vegetarian or vegan fish sauce.
- You can use yellow bell peppers in place or in addition to the others in this recipe.
Nutrition
Serving: 1 | Calories: 736kcal | Carbohydrates: 41g | Protein: 41g | Fat: 46g | Saturated Fat: 7g | Polyunsaturated Fat: 36g | Cholesterol: 98mg | Sodium: 1584mg | Fiber: 7g | Sugar: 21g
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