Thai Basil Chicken Bowls (Printer-friendly)

Tender chicken and aromatic basil combine over jasmine rice for a vibrant, flavorful dish with bold Thai flavors.

# Ingredient List:

→ 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)

# How-To Steps:

01 - Combine soy sauce, oyster sauce, fish sauce, brown sugar, and water in a small bowl. Stir and set aside.
02 - Warm 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
03 - Add minced garlic and sliced chilies to the hot oil and stir-fry for about 30 seconds until fragrant.
04 - Add the thinly sliced onion and cook for 1 minute until slightly softened.
05 - Add the thinly sliced chicken and stir-fry for 4 to 5 minutes until browned and cooked through.
06 - Stir in the sliced red bell pepper and cook for an additional 2 minutes until just tender.
07 - Pour the prepared sauce over the chicken mixture and stir well. Cook for 1 to 2 minutes, allowing the sauce to bubble and coat all ingredients.
08 - Remove from heat and immediately stir in the fresh holy basil leaves until just wilted.
09 - Ladle the mixture over bowls of cooked jasmine rice and garnish with lime wedges if desired.

# Expert Advice:

01 -
  • It's ready in 30 minutes flat, which means you can have restaurant-quality Thai food on your weeknight table without the stress.
  • The sauce clings to every piece of chicken with this perfect balance of salty, sweet, and funky that makes you want to drink it straight from the bowl.
  • Holy basil gives it that peppery, almost licorice-like kick that tastes so good it feels like a secret.
02 -
  • Don't cook the basil—it should go in at the very end, just to wilt slightly, or it'll turn brown and taste bitter instead of fresh and peppery.
  • If your chicken looks pale and sad, you didn't get your pan hot enough; a hot surface means better browning and faster cooking.
  • Fish sauce is polarizing, but it's non-negotiable here—it's what makes this taste authentically Thai, not like generic stir-fry.
03 -
  • Slice your chicken thin and even before you start cooking—it's the difference between chicken that finishes tender and chicken that dries out while the vegetables are still crunchy.
  • Keep the heat high but don't walk away; this goes from perfect to overcooked in about 30 seconds once the basil hits the pan.
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