Thai Basil Chicken Bowls (Printable)

Tender chicken with aromatic basil and savory sauce over jasmine rice in a vibrant Thai-inspired dish.

# What You Need:

→ Protein

01 - 1.1 lb boneless, skinless chicken thighs or breasts, thinly sliced

→ Sauce

02 - 3 tbsp soy sauce
03 - 2 tbsp oyster sauce
04 - 1 tbsp fish sauce
05 - 1 tbsp brown sugar
06 - 2 tbsp water

→ Aromatics

07 - 4 cloves garlic, minced
08 - 2 to 3 Thai chilies, finely sliced
09 - 1 small onion, thinly sliced

→ Vegetables & Herbs

10 - 1 red bell pepper, thinly sliced
11 - 1 packed cup fresh holy basil leaves

→ To Serve

12 - 4 cups cooked jasmine rice
13 - Lime wedges, optional

# How To Make It:

01 - Combine soy sauce, oyster sauce, fish sauce, brown sugar, and water in a small bowl; set aside.
02 - Warm 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat.
03 - Add garlic and Thai chilies to the pan; stir-fry for 30 seconds until fragrant.
04 - Add thinly sliced onion and cook for 1 minute until slightly softened.
05 - Add chicken slices and stir-fry for 4 to 5 minutes until browned and cooked through.
06 - Incorporate red bell pepper and cook for an additional 2 minutes until tender-crisp.
07 - Pour the prepared sauce into the pan, stirring continuously until it bubbles and coats the chicken, about 1 to 2 minutes.
08 - Remove from heat and immediately fold in fresh holy basil leaves until wilted.
09 - Plate the chicken mixture over jasmine rice; garnish with lime wedges if desired.

# Helpful Tips:

01 -
  • It comes together in 30 minutes flat, yet tastes like you've been simmering something all day.
  • Holy basil brings a spicy-peppery kick that standard basil just can't match, making every bite feel surprising.
  • The sauce clings to everything perfectly, coating the chicken and rice in layers of umami that make you reach for seconds.
02 -
  • Add the basil after you've taken the pan off the heat—if you cook it too long, it loses its distinctive peppery flavor and just becomes a wilted green taste.
  • Thin-slicing your chicken makes all the difference; thicker pieces won't cook through in the time the other ingredients need, leaving you with undercooked centers.
  • Don't walk away from the stove once things start going in; this cooks fast and benefits from constant attention and stirring.
03 -
  • Prep all your ingredients before you start cooking—slicing the chicken, measuring the sauce, mincing the garlic—because once the oil is hot, there's no time to catch up.
  • Use a wok if you have one; the shape helps you toss everything efficiently, though a large skillet works just fine if that's what's in your cabinet.
  • Jasmine rice pairs beautifully, but any white rice will work; just avoid brown rice, which carries a nuttiness that competes with the basil instead of supporting it.
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