Thai Basil Chicken With Jasmine Rice Recipe

Thai cuisine · 336 calories

About this recipe

Thai Basil Chicken with Jasmine Rice is a classic Thai-inspired dinner that brings together vibrant flavors and wholesome ingredients. Tender strips of chicken are stir-fried with aromatic garlic, spicy bird’s eye chilies, and crisp vegetables like green beans and red bell peppers. Thai basil leaves lend their signature fragrant touch, while a savory sauce of soy, oyster, and fish sauces with a hint of brown sugar ties everything together. Paired with fluffy jasmine rice, this dish is both satisfying and nutritious, delivering 34g of protein and 6g of fiber per serving. The cooking process is engaging yet manageable, making it a perfect choice for a medium-skill home chef looking to explore Thai cuisine. Serve it hot for a comforting and flavorful meal that’s ideal for weekdays or special occasions.

Ingredients

  • 300 g Nutrich Chicken Breast Boneless
  • 250 g Jasmine Rice
  • 1 piece Yellow Bell Pepper
  • 250 g French Beans
  • 100 g Coriander Leaves
  • 100 g Garlic - Single Clove
  • 50G Green Chilies
  • - Dark Soy Sauce-90 GM
  • 510 g Oyster Sauce
  • 200 ml Fish Sauce
  • 500 g Organeekz Organic Brown Sugar
  • 500 ml Oil (For Frying)

Instructions

  1. 1. Rinse the jasmine rice thoroughly and cook it in a pot with water until tender and fluffy.
  2. 2. Slice the chicken into thin strips and set aside for stir-frying.
  3. 3. Mince the garlic and bird's eye chilies finely for the aromatic base.
  4. 4. Heat vegetable oil in a wok or pan over medium heat and add the minced garlic and chilies.
  5. 5. Stir-fry until the garlic is fragrant and lightly golden, taking care not to burn it.
  6. 6. Add the sliced chicken to the wok and cook until the pieces turn white and are almost done.
  7. 7. Slice the red bell pepper and trim the green beans, then add them to the chicken in the wok.
  8. 8. Stir-fry the vegetables with the chicken for an additional 3-4 minutes until they are tender-crisp.
  9. 9. Mix soy sauce, oyster sauce, fish sauce, and brown sugar in a small bowl to create the stir-fry sauce.
  10. 10. Pour the sauce mixture into the wok, stirring well to coat the chicken and vegetables evenly.
  11. 11. Add water to slightly loosen the sauce and allow it to simmer for 1-2 minutes.
  12. 12. Toss in the Thai basil leaves and stir until they are wilted and aromatic.
  13. 13. Serve the Thai basil chicken hot over the cooked jasmine rice.