This vibrant Thai Basil Chicken stir-fry delivers a perfect balance of spicy heat, savory depth, and fresh herbal notes. Tender cubes of chicken breast are marinated in a blend of soy sauce, sherry, ginger, and chili, then quickly stir-fried to lock in juices. The dish is tossed with crisp green beans, carrots, summer squash, and yellow peppers for a colorful, textural contrast. Finished with a generous handful of fresh basil and an optional drizzle of chili oil, it offers a restaurant-quality meal in minutes. Its an excellent choice for busy weeknight dinners or when craving bold, comforting flavors. Serve over steamed jasmine rice for a complete, satisfying experience that the whole family will enjoy.
Thai Basil Chicken
Description
This vibrant Thai Basil Chicken stir-fry delivers a perfect balance of spicy heat, savory depth, and fresh herbal notes. Tender cubes of chicken breast are marinated in a blend of soy sauce, sherry, ginger, and chili, then quickly stir-fried to lock in juices. The dish is tossed with crisp green beans, carrots, summer squash, and yellow peppers for a colorful, textural contrast. Finished with a generous handful of fresh basil and an optional drizzle of chili oil, it offers a restaurant-quality meal in minutes. Its an excellent choice for busy weeknight dinners or when craving bold, comforting flavors. Serve over steamed jasmine rice for a complete, satisfying experience that the whole family will enjoy.Ingredients
Directions
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Chop the ginger and 4 hot chili peppers and combine in a glass dish with the soy sauce, sherry, and 1/3 cup oil to create the marinade.
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Cut the chicken breasts into 1-inch cubes and place them in the marinade.
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Cover with plastic wrap and refrigerate for at least 4 hours, or up to overnight.
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Trim the green beans and cut them into 1-1/2-inch lengths.
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Cut the summer squash and carrot into 1/8-inch diagonal slices.
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Seed the yellow pepper and slice it into thin strips.
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Seed and chop the remaining 3 hot chili peppers.
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Heat a wok over high heat and add 1 tablespoon of oil.
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Remove the chicken cubes from the marinade, straining and reserving the liquid.
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Add the chicken to the hot wok and stir-fry over medium-high heat until almost done, about 3 minutes.
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Remove the chicken from the wok and set aside.
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Add the green beans, sliced carrot, and the reserved marinade liquid to the wok.
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Cook for about 2 minutes, stirring frequently.
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Add the summer squash, yellow pepper strips, and chopped hot peppers.
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Continue cooking for 2 minutes more until vegetables are tender-crisp.
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Turn off the heat.
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Return the chicken to the wok and toss to combine.
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Fold in the chopped fresh basil and season with chili oil if desired.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 959.3kcal
- % Daily Value *
- Total Fat 31.5g49%
- Saturated Fat 5.5g28%
- Cholesterol 96.5mg33%
- Sodium 1083.2mg46%
- Total Carbohydrate 146.7g49%
- Dietary Fiber 53.2g213%
- Sugars 8.6g
- Protein 67.5g135%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Safety Tip: When handling hot peppers, wear plastic gloves to prevent oils from transferring to your eyes or sensitive skin, which can cause burning sensations.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.
Variation: For a less spicy version, remove the seeds and membranes from the chili peppers before chopping, or reduce the quantity used.
Serving Suggestion: This dish pairs excellently with steamed jasmine rice or Thai sticky rice to balance the heat and sauce.
