Thai Basil Chicken Bowls (Printable version)

Tender chicken with fragrant holy basil and savory sauce atop fluffy jasmine rice.

# What You'll Need:

→ 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 all sauce ingredients in a small bowl and set aside.
02 - Heat 1 tablespoon 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 sliced onion and cook for 1 minute until slightly softened.
04 - Add chicken pieces and stir-fry for 4 to 5 minutes until starting to brown and fully cooked.
05 - Add red bell pepper and stir-fry for 2 minutes until just tender.
06 - Pour in the sauce mixture and stir well to coat chicken, cooking for 1 to 2 minutes until it thickens and bubbles.
07 - Remove from heat and immediately fold in the holy basil leaves until wilted.
08 - Serve hot over jasmine rice, garnished with lime wedges if desired.

# Expert Advice:

01 -
  • Dinner is on the table in under thirty minutes, even if you're moving slow.
  • The sauce clings to every piece of chicken and pepper without being heavy or sticky.
  • Holy basil transforms this from a stir fry into something you'd order twice at a restaurant.
  • You can dial the heat up or down depending on who's eating and no one will know you adjusted it.
02 -
  • Don't add the basil while the heat is still on or it'll turn dark and lose that bright, peppery punch.
  • Slice the chicken thin and against the grain so it cooks fast and stays tender instead of chewy.
  • If your wok isn't hot enough, the chicken will release water and steam instead of sear, and the whole dish turns soggy.
03 -
  • Use chicken thighs instead of breasts; they stay juicy even if you accidentally overcook them by a minute.
  • Prep everything before you turn on the stove because once the wok is hot, this moves faster than you think.
  • A splash of water in the pan at the end helps the sauce coat evenly if it starts to stick or look dry.
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