One-Pot Wonder: Thai basil chicken for a super-fast takeout fake-out
I love Thai food. I love the robust flavors used and the ease of many of the recipes. While I could probably eat out for Thai food every day, I don't think my bank account would like that.
I re-created one of my go-to dishes when ordering out, and made it effortlessly in my own kitchen. A few simple, easy-to-find ingredients can easily be transformed into something your taste buds will love. You can use any vegetables you have on hand or switch up the sauce to your liking with more or less spice.
Chicken, sweet peppers, onions and Thai basil come together for this easy, one-pan dinner simmered in a sweet soy sauce and topped with lots of fresh herbs.
One-pan Thai basil chicken recipe
Diced chicken, sweet peppers and onions are simmered in a sweet soy sauce with lots of fresh basil.
Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes
For the chicken
- 2 tablespoons peanut oil
- 12 ounces diced chicken breast
- 1 small sweet onion, minced
- 1 red bell pepper, sliced thin
- 1 large handful fresh basil leaves, sliced
- Fresh Thai chili peppers, for garnish (optional)
- Fresh cooked rice, for serving
For the sauce
- 1/4 cup reduced-sodium soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons honey
- 1 tablespoon chili paste
- 3 garlic cloves, minced
- Salt and pepper, to taste
- 1 teaspoon cornstarch
- 2 tablespoons water
- Heat a large pan over medium heat. Add the oil, chicken, onions and peppers, and cook for about 6 to 8 minutes or until the chicken is no longer pink and juices run clear.
- Stir in the fresh basil, and reduce the heat to medium-low.
- In a bowl, combine the ingredients for the sauce except for the cornstarch and water. Mix well, and pour over the chicken.
- Cover the pan with a lid, and simmer the chicken for an extra 5 minutes.
- In the same bowl, combine the cornstarch and the water to make a thick paste called slurry. Drizzle the slurry into the pan, and mix well. Allow the chicken to simmer another 4 to 5 minutes uncovered or until the sauce thickens.
- Remove from the heat, and spoon over warm cooked rice.
- Garnish with fresh basil, and serve warm.