Name: Thai Basil Chicken Stir Fry Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Thai
Ingredients: 1 1/2 pounds chicken breast, cut into bite size pieces (about 3 breasts); 2 tablespoons cornstarch; 2 tablespoons sesame oil (or olive oil); 2 bell peppers, thinly sliced; 1 inch fresh ginger, grated (about 2 teaspoons); 3 garlic cloves, minced; 1 cup Thai basil, roughly chopped (substitute regular sweet basil if unavailable); Cooked rice, for serving; 1/4 cup soy sauce; 1 1/2 teaspoons sriracha; 4 tablespoons oyster sauce; 1/4 cup packed brown sugar; 1/4 cup water

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Introduction

Thai Basil Chicken Stir Fry is a vibrant and flavorful dish that comes together quickly on a busy weeknight. This savory stir fry balances tender chicken, fresh bell peppers, and fragrant Thai basil in a rich, tangy sauce. Serve it over rice for a complete and satisfying meal.

A close-up top view of a black cast iron pan filled with a colorful chicken stir-fry, showing about three layers: the bottom layer is a glossy, thick reddish-brown sauce; the middle layer has bright red bell pepper strips and green spinach leaves mixed in; the top layer consists of golden-brown, bite-sized chicken pieces coated in the sauce. A wooden spoon is scooping some chicken from the pan, with its handle pointing upward. The pan sits on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 pounds chicken breast, cut into bite-size pieces (about 3 breasts)
2 tablespoons cornstarch
2 tablespoons sesame oil (or olive oil)
2 bell peppers, thinly sliced
1 inch fresh ginger, grated (about 2 teaspoons)
3 garlic cloves, minced
1 cup Thai basil, roughly chopped (substitute with regular sweet basil if needed)
Cooked rice, for serving
1/4 cup soy sauce
1 1/2 teaspoons sriracha
4 tablespoons oyster sauce
1/4 cup packed brown sugar
1/4 cup water

Instructions

Step 1: Heat a skillet over medium-high heat and add the sesame oil.
Step 2: In a large bowl, toss the chicken pieces with cornstarch until evenly coated. Add the chicken and sliced bell peppers to the hot skillet. Cook until the chicken is browned and cooked through, and the peppers are sautéed.
Step 3: While the chicken and peppers cook, whisk together soy sauce, sriracha, oyster sauce, brown sugar, and water in a medium bowl until well combined.
Step 4: When the chicken is cooked, reduce the heat to medium. Add the grated ginger and minced garlic to the skillet and cook for one minute until fragrant. Pour in the sauce mixture and stir to coat the chicken. Cook for 1-2 minutes until the sauce thickens and clings to the chicken.
Step 5: Stir in the chopped Thai basil until wilted. Serve the stir fry hot over cooked rice. Garnish with extra fresh basil if desired.

Tips & Variations

For a spicier dish, add extra sriracha or include sliced fresh chili peppers.
Substitute chicken thighs for juicier, more flavorful meat.
Try adding other vegetables like snap peas, carrots, or onions for extra crunch and color.
If you can’t find Thai basil, regular sweet basil works well as a substitute.

Storage

Store any leftover stir fry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave to maintain the sauce’s texture. Avoid overcooking when reheating to keep the chicken tender.

How to Serve

A white bowl filled with a layer of soft white rice at the bottom, topped with golden-brown chicken pieces mixed with bright red bell pepper strips and dark green basil leaves, creating a colorful and fresh look; the chicken has a slightly glossy sauce coating, and the dish is garnished with fresh basil leaves on top. Wooden chopsticks rest on the side of the bowl, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different protein instead of chicken?

Yes, this recipe works well with beef, pork, shrimp, or tofu. Adjust cooking times accordingly based on the protein you choose.

What can I use if I don’t have oyster sauce?

If you don’t have oyster sauce, you can substitute with hoisin sauce or a combination of soy sauce and a little mushroom sauce for a similar umami flavor.