You’ve just got to love a dish that’s fresh with awesome flavor that comes together in 30 minutes or less. I’m obsessed with Thai food because so many of my favorites fall right into this category! If you haven’t yet tried these Thai Chicken Lettuce Wraps you really need to! And you probably wont want to miss this Thai Quinoa Salad or Thai Butternut Squash Soup either…..you’ll thank me later 🙂
But let’s get down to this Thai Basil Chicken. This is honestly won of my favorite hot food items at any Thai Restaurant and this homemade version can compete with the best ones I’ve had! And the BEST part is how easy it is to throw together. Like too easy. If you’re familiar with thai/asian cooking at all you may know that the essential sauces for most recipes are hoisin sauce, oyster sauce, fish sauce and soy sauce. Each one should be easy to find in the asian food aisle of your local grocery store, and they’re all pretty cheap.
- 1 Tbsp canola oil
- 3 garlic cloves, finely minced
- ¼ tsp red pepper flakes, or more to taste
- 1 onion, sliced into thin strips (I use purple onion, but any kind will work)
- 1 bell pepper (any color), sliced into thin strips
- 2 boneless, skinless chicken breasts, cut into bite-size pieces
- ¼ cup oyster sauce
- ¼ cup hoisin sauce
- 2 Tbsp soy sauce
- 1 Tbsp sugar
- 1 bunch fresh basil (about ½ cup), torn into pieces
- Heat the oil in a large frying pan over medium heat. Add the garlic and red pepper flakes and stir for 30 seconds, until fragrant.
- Add the sliced onions on bell pepper and saute, stirring occasionally, until onions are translucent, about five minutes. Add the chicken and cook for 3-5 minutes, until browned and cooked through.
- Mix together the oyster sauce, hoisin sauce, soy sauce, and sugar and add to the pan. Stir until everything is well coated
- Reduce heat to medium low and sprinkle the torn basil leaves on top. Stir the mixture until everything is well combined. Serve immediately over rice.