Tips for Experienced Cooks
Explore the depth of flavors by slightly charring the bell peppers before adding them to the skillet. This not only adds a subtle smoky flavor but also enhances the dish's visual appeal. Experiment with the balance of soy sauce, oyster sauce, and fish sauce to adjust the umami level according to your taste preference. Consider using dark soy sauce for a richer color and slightly sweet edge.
Step 1: Heat the skillet and cook the chicken
In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the chicken and cook for 5-7 minutes or until browned and cooked through.
- 2 tablespoons vegetable oil
- 1 lb chicken
Step 2: Add the aromatics and vegetables
Add the garlic, ginger, and bell peppers to the skillet and cook for an additional 2-3 minutes.
- 3 cloves garlic (minced)
- 1 tablespoon grated ginger
- 1 bell pepper (sliced)
Step 3: Make the sauce
In a small bowl, whisk together the soy sauce, oyster sauce, fish sauce, brown sugar, and red pepper flakes.
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 teaspoon red pepper flakes
Step 4: Combine the chicken, vegetables, and sauce
Pour the sauce over the chicken and vegetables and stir to combine. Add the chopped Thai basil leaves to the skillet and stir to combine. Cook for an additional 1-2 minutes or until the basil leaves are wilted.
- 1 cup chopped Thai basil leaves
Step 5: Serve
Serve the Thai basil chicken over a bed of steamed rice.
Meat, Eggs, & Dairy
- 4 whole boneless skinless chicken breast
Fresh Produce & Herbs
- 1/2 cup fresh thai basil leaves
- 1 whole red bell pepper
- 1 whole green bell pepper
- 1 tablespoon fresh ginger
Seasonings & Spices
- 4 cloves garlic
- 1/4 teaspoon red pepper flakes
Pantry Items
- 2 tablespoons vegetable oil
- 1/4 cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 4 cups cooked steamed rice