Thai Basil Chicken Stir-Fry with Peppers

If you’re craving a vibrant, flavorful dish that whips up quickly on a weeknight, Thai Basil Chicken Stir-Fry with Peppers is exactly what you need. This recipe combines tender chicken breast, crisp bell peppers, and fragrant Thai basil leaves all tossed in a savory-sweet sauce that dances on your taste buds. It’s a perfect balance of spicy, sweet, and aromatic flavors that come together in one colorful skillet. Serve it steaming over fluffy jasmine rice, and you have a restaurant-worthy meal right in your own kitchen.

Why It Works Every Time

This stir-fry is a winner because it embraces simplicity without sacrificing flavor. The key is cooking everything quickly over high heat, which locks in the chicken’s juiciness and preserves the peppers’ crunch. Using fresh Thai basil adds a uniquely sweet, peppery aroma that elevates the dish beyond your typical stir-fry. The sauce blends soy and oyster sauces with a touch of sugar and crushed red pepper flakes, creating a harmony of salty, sweet, and spicy notes that hits all the right flavor points. Plus, it’s a one-pan wonder that comes together in under 30 minutes, making it ideal for busy days.

Ingredient Rundown

• 1 pound chicken breast, sliced: Lean and tender, chicken breast cooks quickly and absorbs the sauce beautifully.
• 2 tablespoons vegetable oil: A neutral oil with a high smoke point perfect for stir-frying at high heat.
• 3 cloves garlic, minced: Adds a sharp, aromatic base flavor that’s essential in Thai cooking.
• 1 red bell pepper, sliced: Provides sweetness, crunch, and vibrant color.
• 1 green bell pepper, sliced: Adds a slightly bitter contrast and bright green hue.
• 1 cup fresh Thai basil leaves: The star ingredient that lends a sweet, peppery fragrance unique to Thai dishes.
• 2 tablespoons soy sauce: Brings salty depth and umami to the sauce.
• 1 tablespoon oyster sauce: Enhances richness and adds a subtle seafood undertone.
• 1 teaspoon sugar: Balances out the saltiness and adds a hint of sweetness.
• 1 teaspoon ground black pepper: Adds mild heat and earthiness.
• 1/2 teaspoon crushed red pepper flakes: Boosts the dish with a gentle kick of spicy heat.
• Cooked jasmine rice, for serving: The perfect fluffy bed to soak up all the sauce and flavors.

Gear Up: What to Grab

• Large skillet or wok: For quick, even stir-frying over high heat.
• Sharp knife: To slice the chicken and peppers thinly and evenly.
• Cutting board: To prep all ingredients safely and efficiently.
• Measuring spoons: To get your sauce ratios just right.
• Spatula or wooden spoon: For tossing everything together without bruising the basil leaves.

Make Thai Basil Chicken Stir-Fry with Peppers: A Simple Method

Step 1: Prep Your Ingredients

Begin by slicing the chicken breast into thin, bite-sized strips. Rinse and slice the red and green bell peppers into thin strips as well. Mince the garlic finely, and pluck the fresh Thai basil leaves from their stems. Having all your ingredients ready before you start cooking will make the stir-fry process smooth and quick.

Step 2: Whisk Together the Sauce

In a small bowl, combine the soy sauce, oyster sauce, sugar, ground black pepper, and crushed red pepper flakes. Stir until the sugar dissolves. This sauce will bring the perfect balance of salty, sweet, and spicy to the dish.

Step 3: Cook the Chicken

Heat the vegetable oil in a large skillet or wok over medium-high heat. When the oil shimmers, add the sliced chicken in a single layer. Let it sear without moving for about 1-2 minutes, then stir-fry until the chicken is cooked through and lightly golden, about 4-5 minutes total. Remove the chicken from the pan and set aside.

Step 4: Sauté the Garlic and Peppers

In the same pan, add a touch more oil if needed, then toss in the minced garlic. Stir quickly for about 30 seconds until fragrant but not browned. Add the sliced red and green bell peppers and stir-fry for 2-3 minutes until they start to soften but remain crisp and vibrant.

Step 5: Combine and Finish

Return the cooked chicken to the skillet with the peppers. Pour the sauce over everything and toss well to coat. Cook for another 1-2 minutes to let the flavors meld. Finally, remove from heat and fold in the fresh Thai basil leaves, letting their aroma infuse the dish without cooking them too long.

Step 6: Serve

Spoon the Thai Basil Chicken Stir-Fry with Peppers over bowls of fluffy jasmine rice. The rice soaks up the sauce perfectly, making every bite a delight.

Adaptations for Special Diets

• Gluten-Free: Use tamari or coconut aminos instead of soy sauce and ensure oyster sauce is gluten-free.
• Vegetarian: Replace chicken with firm tofu or tempeh and substitute oyster sauce with mushroom sauce or a vegetarian stir-fry sauce.
• Less Spicy: Omit the crushed red pepper flakes or reduce them to a pinch.
• Extra Heat: Add fresh chopped Thai chilies or increase the red pepper flakes for a spicier kick.

Flavor Logic

The magic of this dish lies in the interplay of contrasting flavors and textures:

• Savory & Umami: Soy sauce and oyster sauce provide a deep, rich base.
• Sweetness: The sugar balances out the salt and heat, creating harmony.
• Heat: Black pepper and red pepper flakes deliver warming spice without overpowering.
• Fresh & Herbaceous: The Thai basil leaves bring a bright, fragrant finish that sets this dish apart.
• Crunch & Tenderness: Crisp bell peppers contrast the tender chicken for textural interest.

Keep-It-Fresh Plan

To enjoy this dish at its best, eat it immediately after cooking when the basil leaves are fresh and the peppers are crisp. If storing leftovers, keep the stir-fry separate from rice in airtight containers in the refrigerator for up to 2 days. Reheat gently on the stovetop or microwave, adding a splash of water to prevent drying out. Note that basil loses its vibrant flavor when reheated, so consider adding fresh basil leaves just before serving leftover portions.

Your Top Questions

Can I use other types of basil if I don’t have Thai basil?

While Thai basil has a distinctive anise-like flavor that’s ideal for this recipe, you can substitute regular sweet basil in a pinch. The flavor will be milder and less peppery but still delicious.

Is chicken thigh a good substitute for chicken breast?

Absolutely! Chicken thighs are juicier and more forgiving in stir-fries. If using thighs, slice them similarly and adjust cooking time slightly to ensure they’re cooked through.

How spicy is this Thai Basil Chicken Stir-Fry with Peppers?

The recipe has a mild to moderate heat level thanks to the crushed red pepper flakes. You can easily adjust the spice level by adding more or less, or omitting it entirely for a milder dish.

What can I serve with this stir-fry besides jasmine rice?

Steamed rice is classic, but you can also enjoy this stir-fry with cauliflower rice for a low-carb option, or toss it with noodles like in our Sweet Chili Chicken Stir Fry Noodles recipe for a twist.

Similar Recipes

• Thai Coconut Zucchini Noodle Soup – A light, creamy soup with Thai flavors and fresh zucchini noodles.
• Spicy Thai Peanut Chicken Bowls – Flavorful chicken bowls with a creamy peanut sauce and fresh veggies.
• Sweet Chili Chicken Stir Fry Noodles – A noodle-based stir-fry with sweet and spicy chili sauce.

Ready to Cook?

Gather your ingredients, fire up your wok or skillet, and dive into making this irresistible Thai Basil Chicken Stir-Fry with Peppers. Whether you’re a seasoned home cook or a beginner, this recipe is straightforward, quick, and packed with layers of flavor that will keep you coming back for more. Don’t forget to serve it hot over jasmine rice to fully enjoy that saucy, aromatic goodness. Happy cooking!

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