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Thai Basil Chicken

Thai Basil Chicken recipe image
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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 959.3
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
  • 1 pound Boneless chicken breasts
  • 1/4 cup Soy sauce (sodium reduced)
  • 1/4 cup Dry sherry
  • 1/3 cup Oil
  • 1 tablespoon Chopped ginger
  • 7 Hot Chili peppers (divided use)
  • 1/4 pound Green beans
  • 1/4 pound Yellow summer squash
  • 1 lg Carrot
  • 1 Sweet Yellow pepper
  • 1/4 cup Chopped fresh basil
  • 1 tablespoon Chili oil (optional)
Directions
  1. 1
    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.
  2. 2
    Cut the chicken breasts into 1-inch cubes and place them in the marinade.
  3. 3
    Cover with plastic wrap and refrigerate for at least 4 hours, or up to overnight.
  4. 4
    Trim the green beans and cut them into 1-1/2-inch lengths.
  5. 5
    Cut the summer squash and carrot into 1/8-inch diagonal slices.
  6. 6
    Seed the yellow pepper and slice it into thin strips.
  7. 7
    Seed and chop the remaining 3 hot chili peppers.
  8. 8
    Heat a wok over high heat and add 1 tablespoon of oil.
  9. 9
    Remove the chicken cubes from the marinade, straining and reserving the liquid.
  10. 10
    Add the chicken to the hot wok and stir-fry over medium-high heat until almost done, about 3 minutes.
  11. 11
    Remove the chicken from the wok and set aside.
  12. 12
    Add the green beans, sliced carrot, and the reserved marinade liquid to the wok.
  13. 13
    Cook for about 2 minutes, stirring frequently.
  14. 14
    Add the summer squash, yellow pepper strips, and chopped hot peppers.
  15. 15
    Continue cooking for 2 minutes more until vegetables are tender-crisp.
  16. 16
    Turn off the heat.
  17. 17
    Return the chicken to the wok and toss to combine.
  18. 18
    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.

Keywords: basil, chicken, stir-fry, thai, spicy, chili, ginger, soy sauce, sherry, green beans, carrot, squash, pepper, dinner, easy, weeknight, marinated, wok
Read it online: https://www.chefs-mate.com/recipe/thai-basil-chicken-2/