Name: Spicy Thai Chicken
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Thai
Ingredients: 1 cup rice, uncooked; 1 tablespoon vegetable oil; 1 1/2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces; 1 medium onion, cut in half and thinly sliced into half moons; 2 red bell peppers, cut into strips; 4 cloves garlic, minced; 1 teaspoon freshly ground pepper; 1/4 cup tamari (can substitute soy sauce); 1 teaspoon fish sauce; red pepper flakes, to taste; 2 cups lightly packed fresh basil; 1/4 cup salted peanuts, roughly chopped; fresh cilantro; Sriracha, if desired

This Spicy Thai Chicken is a go-to every summer – a Thai inspired dish with chicken, bell peppers and lots of basil.

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I love a good take out recipe you can make at home! For more ideas, also try this Beef and Broccoli or this Butter Chicken.

This Spicy Thai Chicken is a go-to every summer - a Thai inspired dish with chicken, bell peppers and lots of basil.

This is a go-to recipe every summer for me. I love all of the garden fresh peppers, and you can never go wrong with lots of basil!

I don’t have a garden to pull my ingredients from this year – hopefully next year! – but it’s the perfect time to hit up the farmers market.

I also love that this recipe is super adaptable and easy to make your own. It is such a great weeknight dinner!

Ingredients

Rice: I serve this over white rice, but you can switch this up for brown rice, noodles, or cauliflower rice.

Oil: You can use any neutral oil – I usually use vegetable oil, but canola or avocado will work as well.

Chicken: I use boneless, skinless chicken breasts, but chicken thighs would be a delicious substitute.

Onion: I usually use a white or yellow onion, depending on what I have on hand.

Bell Peppers: The recipe calls for red bell peppers, but feel free to sub in another color. I tend to choose red, yellow, or orange over green, though, as they are a little bit sweeter.

Garlic: Freshly minced garlic is best.

Tamari: Soy sauce can also be used. I would suggest using low sodium.

Fish Sauce: This gives the dish an authentic Thai flavor.

Red Pepper Flakes: You can add as little or as much as you want, depending on your heat tolerance.

Basil: Fresh basil is the only way to go in this recipe. That is really why I reserve this for the summer when basil is plentiful.

Peanuts and Cilantro: These are both optional for topping, but I love using both.

How to Make Spicy Thai Chicken

Cook the rice according to the package directions.
In a skillet, cook the chicken until cooked through.
Add the bell peppers and cook until crisp-tender.
Add the garlic and cook for a few more seconds, seasoning with pepper.
Stir in the tamari and the fish sauce, then season to taste with red pepper flakes.
Add the basil and cook long enough just to wilt it.
Serve over the rice and top with peanuts and cilantro.

Tips and Tricks

I love to load mine up with toppings – the more peanuts and cilantro the better. And I throw on some extra basil just for good measure.

I keep it fairly mild so the kids will eat, but I load mine up with Sriracha. I love that it is super adaptable for different tastes!

Store any leftovers in an airtight container in the refrigerator. You can gently reheat on the stove, or reheat in the microwave.

More Thai Inspired Recipes

Thai Peanut Noodles
Buddha Bowl with Thai Chicken
Thai Steak Salad
Thai Chicken Salad
Thai Chicken Wrap with Spicy Peanut Sauce

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