Published: · Modified: by Megan Porta · This post may contain affiliate links.
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If you aren’t afraid of a little heat, this dish is for you. Saute a variety of healthy vegetables in a delicious thai basil sauce to make your own favorite takeout dish. You won’t regret learning to make this bowl full of spicy Thai goodness!
![Spicy Thai Basil Chicken Recipe (1) Spicy Thai Basil Chicken Recipe (1)](https://i0.wp.com/pipandebby.com/wp-content/uploads/2012/03/0212ThaiChickenBasil006post.jpg)
My hubby has been rockin’ the kitchen lately. He has a really creative side to him, and I love when he expresses it with food. This is a recipe he has been perfecting for a while, and he made me promise not to write a post about it until he got it juuuust right. We were both extremely happy about how it turned out the other night, so I have been granted permission to share!
By the way, it is another beautiful day here in Minnesota. I am loving this weather! I can’t wait to get myself out of the house today. It’s haircut day (I love haircut day!), so I get to venture out sans boys for a bit. Weeee!
![Spicy Thai Basil Chicken Recipe (2) Spicy Thai Basil Chicken Recipe (2)](https://i0.wp.com/pipandebby.com/wp-content/uploads/2012/03/0212ThaiChickenBasil008post.jpg)
In a medium bowl, combine:
1 cup fresh basil leaves
1 1/2 cups water
Fully immerse the basil in the water and let the leaves soak for 10 minutes.
Do the following prep work while the basil is soaking:
– Cut 4 defrosted chicken breast halves into 1-inch cubes.
– Thinly slice 3 shallots.
– Mince 8 large cloves of garlic (add to the bowl with shallots).
– Thinly slice 10-20 Thai chili peppers.
Drain the water from the bowl with the basil leaves.
![Spicy Thai Basil Chicken Recipe (3) Spicy Thai Basil Chicken Recipe (3)](https://i0.wp.com/pipandebby.com/wp-content/uploads/2012/03/0212ThaiChickenBasil001post.jpg)
Tailor the amount of peppers used to your liking. A good substitution for 10 Thai chili peppers would be 5 serrano peppers.
![Spicy Thai Basil Chicken Recipe (4) Spicy Thai Basil Chicken Recipe (4)](https://i0.wp.com/pipandebby.com/wp-content/uploads/2012/03/0212ThaiChickenBasil002post.jpg)
Heat 3 tablespoons of peanut oil in a wok or large skillet over high heat. Add the garlic and shallots and cook for 30 seconds, stirring constantly.
Add the chicken and cook, stirring constantly, for 2 minutes, or until the outsides of the chicken pieces turn white.
Add the chili peppers to the skillet, along with:
3 tablespoons soy sauce
1 tablespoon fish sauce
Cook, stirring constantly, for 1 minute.
![Spicy Thai Basil Chicken Recipe (5) Spicy Thai Basil Chicken Recipe (5)](https://i0.wp.com/pipandebby.com/wp-content/uploads/2012/03/0212ThaiChickenBasil003post.jpg)
Add the basil leaves and cook until they become shriveled, about 2 minutes.
![Spicy Thai Basil Chicken Recipe (6) Spicy Thai Basil Chicken Recipe (6)](https://i0.wp.com/pipandebby.com/wp-content/uploads/2012/03/0212ThaiChickenBasil004post.jpg)
Remove the pan from the heat and stir in 3/4 cup chopped unsalted peanuts.
Serve warm, over noodles or rice.
![Spicy Thai Basil Chicken Recipe (7) Spicy Thai Basil Chicken Recipe (7)](https://i0.wp.com/pipandebby.com/wp-content/uploads/2012/03/0212ThaiChickenBasil009post.jpg)
Spicy Thai Basil Chicken
This is one of my favorite spice meals of ALL TIME. If you love a little heat, you will not be disappointed.
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Course: Main Course
Cuisine: Thai
Prep Time: 20 minutes minutes
Cook Time: 20 minutes minutes
Servings: 8 servings
Calories: 211kcal
Author: Megan Porta
Ingredients
- 1 cup fresh basil leaves
- 1 1/2 cups water
- 3 tbsp. peanut oil
- 8 large garlic cloves minced
- 3 shallots sliced
- 4 chicken breast halves defrosted and cut into 1-inch cubes
- 10-20 Thai chili peppers thinly sliced (substitution: 5 serrano peppers, sliced)
- 3 tbsp. soy sauce
- 1 tbsp. fish sauce
- 3/4 cup unsalted peanuts chopped
- Noodles or rice for serving
Instructions
In a medium bowl, combine basil leaves and water. Fully immerse basil in the water and let soak for 10 minutes.
Heat peanut oil in a wok or large skillet over high heat. Add garlic and shallots and cook for 30 seconds, stirring constantly. Add chicken and cook, stirring, for 2 minutes until the outsides of the chicken pieces turn white. Add Thai chile peppers (or Serrano peppers), soy sauce and fish sauce. Cook, stirring constantly, for 1 minute.
Strain water from the basil leaves and add to the wok. Cook until the basil is shriveled, about 2 minutes. Remove from heat and stir in peanuts. Serve warm, over noodles or rice.
Nutrition
Calories: 211kcal | Carbohydrates: 6g | Protein: 17g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 36mg | Sodium: 525mg | Potassium: 381mg | Fiber: 2g | Sugar: 2g | Vitamin A: 219IU | Vitamin C: 12mg | Calcium: 26mg | Iron: 1mg
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Comments
Pip & Ebby
Hi Christy! I used udon noodles and they went great with the dish. I found the peppers in our local grocery store. I think they are pretty easy to find.
MeganReply
Christy
What type of noodles did you use in this dish? Where did you find the peppers? A specialty store? It looks amazing!!!
Reply
Sally @ sally's baking addiction
this dish looks incredible! i really love thai food, especially the dishes with crushed peanuts- they give such a nice crunch!
Reply
Sally
I think I would pick "Meyer Lemon with Lemon Thyme, Limoncello and Lemon Peel" as well!
Reply
Jeff
I LOVE Thai food! It's probably one of my all time favourite ethnic cuisines. I love the peanuts on top as well, definitely a great way to mix up the texture and flavour of a dish! Another Pip dish for the Must Make List!
Reply