Thai Basil Chicken Stir Fry loaded with tons of fresh vegetables. A quick and easy one skillet weeknight meal that takes less than 30 minutes to make!
I love stir frys because they are quick and easy. Perfect for a busy weeknight. This Thai Basil Stir Fry takes just 30 minutes start to finish to throw together.
This colorful stir fry is loaded with tons of fresh vegetables. I choose my favorite: sugar snap peas, green and red bell peppers and onions. You can always substitute what you have on hand. Broccoli would also be a great addition.
There is a little bit of heat from the jalapeño. I like things exxxxxtra spicy so I add some Sriracha to my stir fry as well as extra jalapeño.
I cook the veggies on high heat so they get nice and caramelized on the outside and tender on the inside. I like to slightly under cook them so they still have a bit of a crunch to them.
You can always leave out the chicken if you are a vegetarian.
There’s not a lot of sauce in this stir fry either. Its light, crisp and loaded with flavor. The flavor comes from the chopped ginger, garlic, jalapeño, basil and hoisin sauce. If you are not familiar with hoisin sauce it kind of like an Asian barbecue sauce. A staple of stir-frys and marinades. It’s super thick like barbecue sauce and is slightly sweet. It is the perfect sauce for our stir fry.
For me the trick to an awesome stir fry is a hot pan. I like to get the vegetables caramelized on the outside but still have a nice bite to them. You can use a wok for this recipe or a large skillet.
Love this Thai Basil Chicken Stir Fry? Here are some more 30 Minute Meals to try!
Thai Basil Chicken Stir Fry
- 2 tablespoons canola oil, divided
- 2 whole boneless chicken breasts
- 1 whole red bell pepper, sliced
- 1 whole green bell pepper, sliced
- 2 cups sugar snap peas
- ½ onion, sliced
- 2 cloves garlic, minced
- 2 teaspoons fresh ginger, minced
- 1 teaspoon jalapeño, minced
- 1 tablespoon hoisin sauce
- ½ tablespoon soy sauce
- 1 tablespoon lime juice
- 2 tablespoons basil, sliced
- Add 1 tablespoon of oil to a large skillet. Add in chicken breast and saute until fully cooked, flipping halfway. About 8 minutes.
- Take chicken out of the pan and set aside. Let the chicken sit for 5 minutes and slice into strips.
- Meanwhile, add the remaining 1 tablespoon of oil to the same skillet.
- Add in the bell peppers, snap peas and onions and saute on medium-high heat until they are carmazlied and tender but still have some crunch to them. About 4-5 minutes.
- Add in the garlic, ginger and jalapeño and cook for an additional minute.
- Add the sliced chicken back to the pan and stir in the hoisin sauce and soy sauce. Cook for 2-3 minutes.
- Take off of the heat and add in the lime juice and basil.
- Serve immediately with a side of rice.