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30-Minute Spicy Thai Basil Chicken rice

30-Minute Spicy Thai Basil Chicken Rice

30-Minute Spicy Thai Basil Chicken Rice is a quick, flavor-packed dish that brings a taste of Thailand to your table.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner
Cuisine Thai
Servings 4 servings
Calories 400 kcal

Equipment

  • wok

Ingredients
  

For the Chicken

  • 14 oz Chicken thighs Provides protein and richness; swap with shrimp or tofu for a different texture.

For the Rice Base

  • 4 cups Cooked jasmine rice Preferably day-old; fresh rice can become mushy.

For the Aromatics

  • 1 medium Onion Adds sweetness and depth; can replace with shallots for a milder taste.
  • 3 cloves Garlic Minced; enhances flavor; fresh garlic is best for maximum aroma.
  • 2–3 Thai red chilies Finely sliced; adjust quantity for desired spice level; seeds increase heat.

For the Vegetables

  • 1 cup Holy basil Crucial for authentic flavor; replace with regular basil for a milder taste.
  • 1 medium Red bell pepper Sliced; adds color and crunch; can substitute with other bell peppers or omit.

For Seasoning

  • 2 tbsp Soy sauce Provides savory umami flavor; use tamari for gluten-free.
  • 1 tbsp Oyster sauce Contributes richness; ensure it’s gluten-free.
  • 1 tbsp Fish sauce Adds depth of flavor; use sparingly if unfamiliar.
  • 1 tsp Sugar Balances saltiness and enhances flavor; can replace with honey or agave.
  • ½ tsp White pepper Adds warmth and subtle spice; black pepper can be used but has a different flavor profile.

For Cooking

  • 2 tbsp Vegetable oil For stir-frying; opt for high smoke point oil like canola or peanut oil.

For Serving

  • Lime wedges Adds freshness to each bite when served.
  • Sliced cucumber Provides a cooling crunch; can substitute with carrots.

Instructions
 

How to Make 30-Minute Spicy Thai Basil Chicken Rice

  • Heat the oil: In a large wok, heat vegetable oil over high heat until shimmering. This will create a beautiful base for your stir-fry.
  • Sauté aromatics: Add minced garlic and sliced Thai chilies to the hot oil. Stir-fry for about 30 seconds until fragrant, but be careful not to burn the garlic.
  • Cook chicken: Toss in thinly sliced chicken thighs. Stir-fry for 3 to 4 minutes until the chicken is fully opaque and cooked through, absorbing those lovely flavors.
  • Add vegetables: Stir in the chopped onion and red bell pepper. Cook for 2 minutes, allowing them to soften and sweeten up while the chicken continues to cook.
  • Incorporate rice: Gently add the day-old jasmine rice to the wok. Break apart any clumps to ensure even mixing and heat it through.
  • Season the rice: Pour in soy sauce, oyster sauce, fish sauce, sugar, and white pepper. Toss everything together for a minute, blending the ingredients until heated through.
  • Finish with basil: Remove the wok from heat and fold in the holy basil leaves gently until they wilt. This will infuse the rice with that unmistakable aromatic flavor.
  • Serve immediately: Plate your rice, garnishing it with fresh lime wedges and cucumber slices for a refreshing crunch and added zest.

Notes

Use day-old jasmine rice for the best texture; it ensures fluffy grains that won’t clump. This recipe is versatile! Swap chicken with shrimp, tofu, or beef to suit your dietary preferences.

Nutrition

Serving: 1plateCalories: 400kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 1200mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 40mgCalcium: 50mgIron: 2mg
Keyword Basil, Chicken Rice, one pan meal, Quick Dinner, Spicy
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