This is an quick and easy, Thai Basil Chicken Stir Fry! We use Thai Basil for it. I always thought that Basil was Basil…but it is not! Sweet Basil used in Italian cooking has a very different flavor.
Thai Basil Chicken Stir Fry
Thai basil, which can be identified by its purple stem, has a sweeter and a stronger flavor and aroma–it has a hint of licorice, cinnamon, and mint. If you can’t find Thai basil in your supermarket, it is recommend to substitute mint, not sweet basil. Basil and mint are cousins so to speak.
I know you will love this flavorful Thai Basil Chicken Stir Fry!
Recipe for Thai Basil Chicken Stir Fry:
Thai Basil Chicken
- 1 pound boneless chicken breast
- 2 Tbsp oil divided
- 1 red bell pepper
- 1 green bell pepper
- ½ cup mushrooms
- ½ large onion
- 1 jalapeno pepper
- 3 cloves garlic minced or pressed
- 3 tsps gluten free soy sauce
- 1 tsp oyster sauce
- 1 Tbsp fish sauce
- 3 tsp brown sugar
- ½ lime juiced
- 2 tsp corn starch
- 2/3 cup fresh Thai basil
- Fresh cilantro for garnish optional
- Cooked Rice of your choice
- Prepare all before starting cooking.
- Slice the bell peppers, mushrooms, jalapeno pepper, and onion
- Mince or press the garlic and set aside.
- Slice the chicken.
- Mix the soy sauce, oyster sauce, fish sauce, sugar, lime juice and corn starch in a bowl.
- Have the Thai basil and chopped cilantro ready.
- Heat the wok or frying pan and half of the oil. Sear the chicken in the wok/pan until lightly browned but not fully cooked. Remove to a bowl.
- Wipe out the wok and heat the other half of the oil. Stir fry the onions, mushrooms, and peppers for 2 minutes.
- Add the garlic for 30 seconds.
- Return the chicken, any juices from the chicken and the sauce mix to the pan. Heat through.
- Stir in the Thai basil and cook just until wilted. Garnish with cilantro if desired. Serve over cooked rice or alone.