This Spicy Thai Chicken is a go-to every summer – a Thai inspired dish with chicken, bell peppers and lots of basil.
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 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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Spicy Thai Chicken
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
Instructions
- Cook the rice according to the package directions.
- Heat the vegetable oil in a large skillet over high heat. Add the chicken to hot oil and cook until no longer pink, 3-4 minutes.
- Add the onions and the bell pepper and continue to cook another 2-3 minutes.
- Add the garlic and pepper and continue to cook until fragrant, about 30 seconds.
- Stir in the tamari and the fish sauce. Add red pepper flakes to taste, (I use just a pinch when I’m feeding my family, but add a bit more when it’s just me), then wilt in the basil.
- Remove the chicken from the heat. Serve the chicken over the rice, topped with peanuts and cilantro. If more heat is desired, also serve with Sriracha.
Belinda says
Wow, Deborah…how wonderful that you grew those beautiful red peppers..I just love them! This recipe sounds delicious. 🙂
sher says
What a beautiful dish! All the colors are so vivid, and it has the Asian flavors that so many of us love. Thanks for that.
Dee Light says
2 cups of basil, yummy!!! I love the flavor of basil and red pepper.
Kevin says
Looks good. I like using peanuts in spicy/savoury dishes.
Kelly-Jane says
Great dish, I love Asian inspired food, mmm.
Cynthia says
Isn’t it a great sense of satisfaction when you can grow your own food and just walk outdoors, get what you want and head to the kitchen? 🙂
KJ says
What an interesting dish. I have never really tried cooking Thai. There must be a lot of satisfaction in growing your own produce.