A quick and flavorful one-skillet dish featuring tender chicken cooked in a creamy, fragrant Thai basil sauce. Perfect for a weeknight dinner with a delicious blend of savory, spicy, and aromatic flavors.
1 tablespoon vegetable oil
1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
1 small yellow onion, thinly sliced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 red bell pepper, thinly sliced
1 cup coconut milk
2 tablespoons fish sauce
1 tablespoon soy sauce
1 tablespoon brown sugar
1 teaspoon chili garlic sauce
1 cup fresh Thai basil leaves, packed
1 tablespoon lime juice
1/4 cup chicken broth
1 teaspoon cornstarch
1 tablespoon water
Cooked jasmine rice, for serving
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 sliced onion, minced garlic, and grated ginger. Sauté for 2-3 minutes until fragrant and the onions are translucent.
Add the sliced red bell pepper to the skillet and cook for another 2 minutes until slightly softened.
In a small bowl, whisk together the coconut milk, fish sauce, soy sauce, brown sugar, chili garlic sauce, and chicken broth.
Pour the coconut milk mixture into the skillet and bring to a simmer.
In a separate small bowl, mix the cornstarch and water until smooth to create a slurry.
Slowly stir the cornstarch slurry into the skillet and cook for 2-3 minutes until the sauce thickens.
Return the cooked chicken to the skillet and stir to coat with the sauce. Cook for an additional 2 minutes to heat through.
Remove the skillet from heat and stir in the fresh Thai basil leaves and lime juice.
Serve the creamy Thai basil chicken hot over cooked jasmine rice.