Thai Basil Chicken Bowls (Printable)

Tender chicken with fragrant holy basil and sauce, paired with jasmine rice for a vibrant dish.

# 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
09 - 1 small onion, thinly sliced

→ Vegetables & Herbs

10 - 1 red bell pepper, thinly sliced
11 - 1 cup packed fresh holy basil leaves

→ 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; set aside.
02 - Warm 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add garlic and chilies; stir-fry for 30 seconds until aromatic.
03 - Add thinly sliced onion and cook for 1 minute until slightly softened.
04 - Add chicken slices and stir-fry for 4 to 5 minutes until browned and fully cooked.
05 - Incorporate red bell pepper and stir-fry for 2 minutes until just tender.
06 - Pour in the sauce mixture. Stir continuously for 1 to 2 minutes until sauce bubbles and coats the chicken evenly.
07 - Remove from heat and immediately fold in the holy basil leaves until wilted.
08 - Plate the chicken mixture over steamed jasmine rice and garnish with lime wedges if preferred.

# Expert Suggestions:

01 -
  • The whole thing comes together in 30 minutes, which means you can make this on a Tuesday without losing your mind.
  • That holy basil hits different—spicy, peppery, almost peppery-minty in a way that makes your brain wake up.
  • It's the kind of dish that tastes like you spent hours at the stove but really you just stir-fried some stuff.
02 -
  • Add the basil after you take the pan off heat, not during. I learned this the hard way when I added it too early and it turned brown and bitter instead of fragrant and alive.
  • Don't skip fish sauce just because it smells weird in the bottle—it's what makes this taste authentically Thai and not just soy-saucy chicken.
  • Slicing your chicken thin is non-negotiable; thick chunks will still be cooking while your aromatics are already burnt.
03 -
  • Don't crowd the pan when you add the chicken. If your skillet isn't large enough, work in two batches so the pieces actually brown instead of steaming.
  • Keep your prep completely done before you start cooking—once the pan is hot, everything moves fast and you won't have time to chop peppers while something burns.
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