Spicy Thai Basil-Chicken Stir-Fry is a quick and delicious weeknight dinner that’s guaranteed to impress!
Thai is probably one of my top three comfort foods. When I’m feeling down, I order pad see ew and a cup of tom kha kai coconut soup from my favorite Thai restaurant. Suddenly, all is right with the world. But when it comes to cooking for friends, spicy Thai basil chicken stir-fry is my go-to. It’s simple, flavorful, and guaranteed to impress. Sure, pad Thai might be the gateway dish for most, but as long as you’re cool with a little heat, this stir-fry is a worthy contender.
And don’t let the extensive ingredient list intimidate you. It’s actually quite easy to make, even on a weeknight. Probably the hardest part is finding Thai basil. I’m lucky enough to live near an Asian market. If you live in a metropolitan area, chances are you have an Asian market, too!
Taste-wise, this stir-fry has it all. Like most Thai recipes, it’s a beautiful balance of flavors. The sweet and savory coconut aminos meld beautifully with the tangy lime and nutty tahini, while the Thai basil adds a slightly peppery, anise-like flavor. The veggies stay crisp-tender, and the sriracha gives just the right kick to tie everything together. Toss in some tender chicken, and your friends will start asking why you haven’t opened a restaurant yet!
Is Spicy Thai Basil-Chicken Stir-Fry Healthy?
This recipe boasts lean protein and nutrient-dense veggies like zucchini, bell peppers, and bok choy. It’s naturally gluten-free. For a lower-carb option, serve it over cauliflower rice instead of white rice. Want to go vegan? Swap the chicken for tofu!
What’s the Difference Between Thai Basil And Regular Basil?
Thai basil and regular basil may look similar, but they actually taste quite different. Thai basil offers a spicier, more complex taste with hints of licorice (or anise) and mint. On the other hand, regular basil is sweeter and more delicate. Thai basil also holds up better to heat, which is ideal for high-heat stir-fries like this one. If you can’t find Thai basil, regular basil can work, but you’ll miss out on that signature bold flavor. Like I said before, you probably have an Asian market nearby, so give them a visit!
How To Make Ahead And Store?
Cook the stir-fry as directed, but leave out the Thai basil until it’s time to reheat. Store in an airtight container in the fridge for up to 3 days. Reheat in a pan over medium heat and stir in the basil just before you serve.
Serving suggestions
Serve this stir-fry over your favorite rice—white, brown, or cauliflower rice all work beautifully. Rice noodles are another solid choice! If you’re a topping fan like myself, garnish the stir fry with Thai Curry Roasted Cashews. They add a nice, spicy crunch.
For a complete meal, pair it with Thai Cucumber Salad or Shrimp Spring Rolls and a homemade peanut sauce for dipping.
Recipe
Ingredients
- 1/2 tablespoon sesame oil
- 1/2 tablespoon + 1 teaspoon avocado oil divided
- 1 cup zucchini sliced and quartered
- 1/2 large red pepper sliced
- 1 cup bok choy stems sliced
- 1/2 pound pasture-raised chicken breast sliced
- 3 tablespoons coconut aminos (or soy sauce)
- 1 1/2 tablespoons fresh lime juice
- 1 tablespoon tahini
- 1 1/2 teaspoons monk fruit (or coconut sugar)
- 1 1/2 teaspoons fresh ginger minced
- 1 teaspoon sriracha (or to taste)
- 1 cup bok choy leaves sliced
- 1 cup bean sprouts
- 1/4 cup Thai basil packed
- Salt to taste
- Sesame seeds for garnish
- Cauliflower rice or white rice for serving
Instructions
- Heat the sesame oil and 1/2 tbsp of the avocado oil in a large frying pan on medium-high heat. Add the zucchini, pepper, and bok choy stems and cook until lightly browned and tender, about 4-5 minutes. Transfer to a plate.
- Heat the remaining 1 tsp of avocado oil on medium heat. Add the chicken and sauté until golden brown and no longer pink, about 5-7 minutes.
- While the chicken cooks, whisk together the coconut aminos, lime juice, tahini, monk fruit, ginger, and sriracha in a small bowl.
- Once the chicken is cooked, add the veggies and coconut amino mixture to the pan with the chicken. Boil for 30 seconds, stirring constantly.
- Add in the bok choy leaves, bean sprouts, and Thai basil, and stir until the leaves just begin to wilt, about 1-2 minutes. Season to taste with salt.
- Serve over rice of choice garnished with sesame seeds. DEVOUR!
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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