This quick and easy stir fry makes a satisfying and tasty dinner from chicken thighs and a few basic vegetables.
Are you looking for a quick yet delicious – and healthy – weeknight dinner recipe? Then try my Easy Stir Fry Chicken Thighs with Chili and Basil. It’s fast, simple, and fully satisfying when served with a side of freshly cooked hot rice or noodles.
The entire meal cooks in under 30 minutes and it has a nicely balanced sweet-and-spicy flavor that everyone in the family should enjoy. It’s healthy as well, making it a great low-calorie and low-fat dinner for those looking to watch their weight without sacrificing flavor and taste.
Easy Stir Fry Chicken Thighs with Chili and Basil
This recipe is quick, simple and so very good provided you use the best ingredients possible. I use high quality organic soy sauce, for instance, and prefer peanut oil when cooking in a wok to get a nice hot temperature for stir frying. Fresh basil must be used, not dried, or else the dish won’t have that same light and fragrant finish.
Be very careful when handling fresh hot chili peppers – wear disposable gloves and immediately remove them after you’re done preparing and slicing the chili. Should you get any chili residue on your lips or face, try coating them immediately with sour cream – dairy products will soothe and kill the burn where washing with soap and/or water will do nothing!
- Prep time: 10 min
- Cook time: 20 min
- Ready in: 30 min
- Yields: 4
Ingredients
- 4 chicken thighs
- 2 tablespoons peanut oil
- 1/4 cup soy sauce
- 1/2 summer squash
- 1/2 zucchini
- 1 red bell pepper
- 1/2 large sweet onion
- 2 cloves garlic
- 3 tablespoons Thai Sweet Chili Sauce
- 1 fresh red chili
- About 20 fresh basil leaves
- Cooked rice or vermicelli noodles for serving
Instructions
Remove skin and excess fat from chicken thighs. Slash the thighs 2-3 times each to allow the soy sauce to permeate. Place in a bowl or dish and pour over soy sauce, massaging the thighs to fully cover with the sauce. Set aside for several minutes while preparing vegetables.
Slice the zucchini, summer squash and red bell pepper into matchsticks. Slice onion equally thinly. Peel and smash the garlic cloves.
De-seed and very thinly slice the red chili pepper. Use gloves when handling to avoid getting the red pepper on your skin – it can really burn!
Heat oil in wok over medium-high heat, swirling over surface to coat thoroughly. When hot, add chicken thighs. Cook until nicely browned, stirring and flipping frequently, for 15 minutes.
Add all of the vegetables to the work and stir fry for 5 minutes. Meanwhile wash and hand tear the basil leaves.
Add sweet chili sauce and basil and stir fry just until the sauce has coated all the meat and vegetables and warmed through.
Serve alongside (or on top of) rice or noodles.
Enjoy!
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