20-Minute Thai Basil Chicken
Total Time
20 minutes
Prep Time
10 minutes
Cook Time
10 minutes
Rating
4.8 out of 5 stars
(8)
Ingredients
4 - 6 servings
- 2 tablespoons peanut oil, divided
- 1 small red onion, peeled and thinly-sliced
- 1 red bell pepper, cored and thinly-sliced
- Florets from 1 small head of broccoli, cut into bite-sized pieces
- Optional: 3-5 Thai bird chiles, thinly-sliced
- 6 cloves garlic, peeled and minced
- Leaves from 1 bunch of Thai basil (about 2 cups, lightly-packed)
- 1 pound boneless skinless chicken breasts, thinly-sliced into bite-sized pieces
- 1 batch simple soy marinade
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Preparation
Step 1
Heat 1 tablespoon oil in a wok or large saute pan over high heat. Add onion, bell pepper, broccoli, and Thai chiles (if using), and saute for 3-4 minutes, stirring occasionally. Stir in garlic and Thai basil and saute for 1-2 minutes or until fragrant, stirring frequently. Transfer the entire mixture to a separate plate, and set aside.
Step 2
Return wok/pan to high heat, and add the remaining 1 tablespoon oil. Add the chicken and saute for 4-5 minutes, stirring occasionally, until cooked through and no longer pink inside. Add in the marinade, and toss to combine.
Step 3
Remove from heat and add in the vegetable mixture, tossing to combine.
Step 4
Serve warm, over rice or noodles if desired.
Step 5
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Chef's notes
These little chiles are pretty spicy, but also delicious and traditionally used in this dish. If unavailable, substitute with a few pinches of crushed red pepper.
For a vegetarian option, substitute chicken with tofu or your preferred protein.
