Go Back
Quick Thai Basil Chicken with Vegetables
Print Recipe Pin Recipe
Course Main Course
Cuisine Thai
Servings 4 people

Equipment

  • Large skillet
  • Cutting board
  • Knife

Ingredients
  

  • 1 pound boneless, skinless chicken thighs, thinly sliced
  • 1 red bell pepper, sliced
  • 1 cup broccoli florets
  • 1 medium carrot, thinly sliced
  • 1 cup fresh Thai basil leaves
  • 4 garlic cloves, minced
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon red pepper flakes
  • 2 tablespoons vegetable oil
  • Cooked jasmine rice, for serving

Instructions
 

  • Heat the vegetable oil in a large skillet over medium-high heat. Add the sliced chicken thighs and cook for 5 to 6 minutes, stirring occasionally, until the pieces are browned and cooked through.
  • Add the minced garlic and red pepper flakes to the skillet. Stir for 30 seconds until the garlic becomes fragrant.
  • Add the sliced bell pepper, broccoli florets, and carrot slices. Stir-fry for 3 to 4 minutes until the vegetables start to soften but still retain some crunch.
  • Pour in the soy sauce, fish sauce, and oyster sauce. Stir everything together and cook for another 2 minutes so the sauce coats the chicken and vegetables evenly.
  • Remove the skillet from the heat and stir in the fresh Thai basil leaves until they just wilt.
  • Spoon the chicken and vegetables over cooked jasmine rice and serve right away.

Notes

Stir the basil in only at the very end to keep its bright flavor and color. If you prefer less heat, reduce the red pepper flakes to a pinch. Leftovers reheat well in a skillet with a splash of water to loosen the sauce.
Course: Main Course
Cuisine: Thai
Equipment: Large skillet, Cutting board, Knife