Ingredients
Main Ingredients
- 1.5 lb boneless or skinless chicken breast, diced
- 1 small bunch fresh basil leaves
- 2 bell peppers, different colors, chopped
- 1 red chili, seeded and sliced
- 2-3 garlic cloves, minced
- 2-3 green onions, thinly sliced, for serving
Sauce Ingredients
- 2 tbsp oyster sauce
- 1 tbsp honey
- 2 tbsp low sodium soy sauce
Other Ingredients
- 2 tbsp olive oil, divided
- 1/2 tsp kosher salt
- 2 tsp sesame seeds, for garnish
Instructions
- Prepare the Sauce and Chicken: In a small bowl, whisk together oyster sauce, honey, and low sodium soy sauce. Set this sauce aside. Then, cut the chicken breast into small dice for even cooking.
- Chop Vegetables and Heat Oil: Chop the bell peppers, red chili, and slice the green onions thinly for garnish. Heat 1 tablespoon of olive oil in a skillet over medium heat.
- Fry Basil Leaves: Add basil leaves in a single layer to the hot oil and fry undisturbed for 1 to 2 minutes until crisp and fragrant. Remove them gently with a slotted spoon and place on a paper towel-lined plate to drain.
- Sauté Peppers and Aromatics: Add the remaining tablespoon of oil to the skillet and heat again. Add the chopped bell peppers, minced garlic, and sliced red chili. Sauté until the mixture is sizzling but not browned, to preserve flavors.
- Cook Chicken: Immediately add the diced chicken and kosher salt to the skillet. Cook until the chicken is nicely golden brown on all sides.
- Simmer with Sauce: Reduce heat to low and pour in the prepared sauce. Stir to coat the chicken and vegetables well, then simmer for 5 minutes to allow flavors to meld and the sauce to thicken slightly.
- Combine Basil and Serve: Stir the fried basil leaves back into the skillet, mixing gently. Transfer the Thai Basil Chicken to a serving bowl.
- Garnish and Present: Garnish with sliced green onions and sprinkle with sesame seeds before serving.
Notes
- For more heat, leave some seeds in the red chili or add extra chili slices.
- Use fresh basil leaves as frozen or dried basil will not provide the authentic aroma.
- This dish is best served immediately with steamed jasmine rice.
- You can substitute chicken breast with boneless skinless chicken thighs for a juicier texture.
- Adjust honey quantity to taste if you prefer a sweeter or less sweet sauce.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai
