Description
A quick and flavorful one-skillet meal featuring tender chicken simmered in a creamy, savory Thai-inspired sauce with fresh basil. Perfect for an easy weeknight dinner packed with aromatic herbs and a touch of spice.
Ingredients
1 tablespoon vegetable oil
1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
1 small yellow onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 small red chili, thinly sliced
1 red bell pepper, thinly sliced
1 cup coconut milk, full fat
2 tablespoons fish sauce
1 tablespoon soy sauce
1 tablespoon brown sugar
1 teaspoon lime juice
1 cup fresh Thai basil leaves, loosely packed
1/4 cup chicken broth
1 teaspoon cornstarch
1 tablespoon water
Cooked jasmine rice, for serving
Instructions
Heat the vegetable oil in a large skillet over medium-high heat.
Add the chicken pieces to the skillet and cook for 5-6 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the chopped onion, minced garlic, grated ginger, and sliced red chili. Sauté for 2-3 minutes until fragrant and the onion is translucent.
Add the sliced red bell pepper to the skillet and cook for another 2 minutes until slightly softened.
Pour in the coconut milk, chicken broth, fish sauce, soy sauce, and brown sugar. Stir well to combine and bring the mixture to a gentle simmer.
In a small bowl, mix the cornstarch and water to create a slurry. Slowly stir the slurry into the skillet sauce to thicken it. Cook for 1-2 minutes until the sauce has thickened slightly.
Return the cooked chicken to the skillet and stir to coat with the sauce. Cook for another 2 minutes to heat through.
Remove the skillet from heat and stir in the lime juice and fresh Thai basil leaves until the basil is wilted and fragrant.
Serve the creamy Thai basil chicken hot over cooked jasmine rice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes