One pot meals have got to be one of the best inventions of all time. They are great for busy days, and when washing dishes is not your favorite thing. Today I am bringing you one of my favorite one-pot meals, Thai basil chicken. This Thai basil chicken is full of flavor and only takes about 20 minutes to make. It scores extra points for tasting just as good the next day.
This Thai basil chicken is seriously easy to make, and doesn't require a lot of ingredients. However, if you are in a rush you might be tempted to take some shortcuts while making this meal. I've already simplified the recipe so shortcuts are not your friend in this case. No matter how tempted you are, do not cover your skillet while cooking your chicken. I learned the hard way that this will make your sauce watery. So keep the lid off and enjoy the savory aroma.
I also used dark meat and Thai basil in the recipe. If you cannot find fresh Thai basil, regular basil will work just fine. Thai basil has more of a pepper flavor than regular basil, so I prefer to use it when cooking any type of Asain food that calls for basil. I also find that dark meat absorbs the flavor better than white meat.
I steamed some white rice for this recipe. You can also pair the chicken with brown rice, rice noodles, or chow mein. This chicken makes for great leftovers. I always make a little extra for lunch the next day because it is just that good. If you prep your lunches a week at a time, this is the perfect recipe for you. You could have a weeks worth of lunch in 20 minutes. That sounds like easy meal prepping to me.
- 2 lbs. chicken thighs cut in 1 in. cubes
- 4 Tbsp. vegetable oil
- 2 medium onions sliced
- 3 cloves minced garlic
- 3 Tbsp. Sriracha
- 1 Tbsp. chili garlic sauce
- 2 bell peppers sliced (red and yellow)
- 3 Tbsp. soy sauce
- 6 tsp. brown sugar
- 1 cup fresh whole Thai basil leaves
- 1) Heat oil on high heat in a skillet. Saute onions and garlic in Sriracha and chili garlic sauce.
- 2) Add chicken to skillet. Cook uncovered until chicken is cooked through, about 15 minutes. Covering the skillet will result in a water sauce.
- 3) Mix in sliced bell peppers, soy sauce, and brown sugar. Reduce heat to medium low. Simmer for about 5 minutes until sugar is completely dissolved.
- 4) Stir in basil. Toss for about 10 seconds then remove from heat. The basil will get bitter if it cooks for too long. Let cool about 5 minutes. Sauce will thicken a little more, and basil flavor will increase without getting bitter. Serve over rice or with noodles.