Looking for a dish that brings the vibrant flavors of Thailand to your kitchen? This Spicy Thai Basil Chicken with Jasmine Rice recipe is a fantastic choice! It’s a quick and easy meal that’s perfect for busy weeknights and is naturally gluten free, making it a great option for those with dietary restrictions.
This dish is a delightful combination of tender chicken, aromatic Thai basil, and a hint of heat. The jasmine rice serves as the perfect base, soaking up the delicious sauce and providing a fragrant backdrop to the bold flavors of the chicken. Get ready to impress your family and friends with this simple yet satisfying recipe!
Delicious Thai Basil Chicken with Jasmine Rice
This Thai Basil Chicken is a stir-fry dish that features juicy chicken pieces cooked with fragrant garlic, crispy bell peppers, and fresh Thai basil leaves. The flavors are elevated with a savory sauce that balances sweet, salty, and spicy notes, making every bite a treat.
Served over fluffy jasmine rice, this meal is not only satisfying but also gluten free, making it an excellent option for anyone looking for a delicious and healthy dinner.
Ingredients
- 1 lb chicken breast, thinly sliced
- 2 cups jasmine rice
- 1 tablespoon vegetable oil
- 4 cloves garlic, minced
- 1 red bell pepper, sliced
- 2 cups fresh Thai basil leaves
- 3 tablespoons soy sauce (gluten free if needed)
- 1 tablespoon oyster sauce (gluten free if needed)
- 1 tablespoon sugar
- 1 teaspoon chili flakes (adjust to taste)
- 1/4 cup water
- Salt and pepper to taste
Instructions
- Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a pot, combine the rice and 2 cups of water. Bring to a boil, then cover and reduce the heat to low. Cook for about 15 minutes or until all the water is absorbed. Remove from heat and let it sit covered.
- Heat the Oil: In a large skillet or wok, heat vegetable oil over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
- Cook the Chicken: Add the sliced chicken to the skillet and cook until browned and cooked through, about 5-7 minutes. Season with salt and pepper.
- Add Vegetables and Sauce: Stir in the sliced bell pepper and cook for another 2-3 minutes. In a small bowl, combine soy sauce, oyster sauce, sugar, chili flakes, and water. Pour this sauce over the chicken and bell peppers, mixing well to coat everything evenly. Bring to a simmer.
- Add Thai Basil: Once the sauce has thickened slightly, stir in the Thai basil leaves and cook for an additional minute until wilted.
- Serve: Fluff the jasmine rice with a fork and serve it on plates topped with the Thai basil chicken mixture.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 350kcal
- Fat: 10g
- Protein: 30g
- Carbohydrates: 40g
