This vibrant Thai Basil Chicken is a quintessential weeknight dinner that delivers bold, aromatic flavors in under thirty minutes. The dish balances the heat of fresh chili peppers with the sweet crunch of carrots, green beans, and yellow summer squash. Tender cubes of chicken breast are seared to perfection before being tossed with fragrant Thai basil and a savory soy-based sauce. It&# 226;ÂÂs a protein-packed meal thatâÂÂs both satisfying and surprisingly simple to prepare. Serve it hot over steamed jasmine rice or cauliflower rice for a complete, restaurant-quality experience at home. The combination of textures and spices makes it a crowd-pleaser for family dinners or casual gatherings.
Thai Basil Chicken
Description
This vibrant Thai Basil Chicken is a quintessential weeknight dinner that delivers bold, aromatic flavors in under thirty minutes. The dish balances the heat of fresh chili peppers with the sweet crunch of carrots, green beans, and yellow summer squash. Tender cubes of chicken breast are seared to perfection before being tossed with fragrant Thai basil and a savory soy-based sauce. It's a protein-packed meal that's both satisfying and surprisingly simple to prepare. Serve it hot over steamed jasmine rice or cauliflower rice for a complete, restaurant-quality experience at home. The combination of textures and spices makes it a crowd-pleaser for family dinners or casual gatherings.Ingredients
Directions
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Prepare the marinade: In a glass dish, combine chopped ginger, chopped hot chili peppers, soy sauce, and a splash of oil.
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Cut the chicken breasts into 1-inch cubes and place them in the marinade. Cover with plastic wrap and refrigerate for at least 4 hours, or up to overnight.
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While the chicken marinates, prepare the vegetables. Trim and cut green beans into 1-1/2-inch lengths. Cut squash and carrots into 1/8-inch diagonal slices. Seed and slice the yellow pepper into thin strips. Seed and chop the remaining hot peppers if not all used in marinade.
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Remove chicken cubes from the marinade and drain off excess liquid. Reserve the marinade liquid for later use.
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Heat a wok or large skillet over high heat. Add 1 tablespoon of oil and swirl to coat.
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Add the marinated chicken to the hot wok. Stir-fry over medium-high heat for about 3 minutes, or until the chicken is almost cooked through.
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Remove the chicken from the wok and set aside on a plate.
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In the same wok, add the green beans, sliced carrots, and the reserved marinade liquid. Cook for about 2 minutes, stirring frequently.
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Add the sliced squash and yellow peppers to the wok. Continue cooking and stirring for another 2 minutes until vegetables are tender-crisp.
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Turn off the heat. Return the cooked chicken to the wok.
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Toss everything together to combine. Fold in the chopped fresh basil.
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Serve immediately, optionally drizzling with chili oil for extra heat.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 348.1kcal
- % Daily Value *
- Total Fat 4.3g7%
- Saturated Fat 0.8g4%
- Cholesterol 0.0mg0%
- Sodium 890.4mg38%
- Total Carbohydrate 87.0g29%
- Dietary Fiber 33.2g133%
- Sugars 6.4g
- Protein 19.7g40%
* 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: When handling hot chili peppers, wear plastic gloves to avoid burning your eyes or skin. Wash hands thoroughly after handling.
Substitutions: Thai basil is ideal for its anise-like flavor, but regular Italian basil can be used in a pinch. If you prefer less heat, reduce the number of chili peppers or remove the seeds.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to maintain texture.
Tip: For the best results, ensure your wok is very hot before adding the chicken to get a good sear and prevent steaming.
