Stir-Fried Thai Basil Chicken with Bell Peppers and Jasmine Rice

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

A fragrant, colorful stir fry combining tender chicken, sweet bell peppers, and aromatic Thai basil served over fluffy jasmine rice for an authentic Thai dinner. This Thai-inspired chicken recipe, ready in about 35 minutes, pairs boneless skinless chicken thighs, vegetable oil, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, sliced into 1/2-inch strips boneless skinless chicken thighs
• 2 tbsp vegetable oil
• 1 medium, thinly sliced red bell pepper
• 1 medium, thinly sliced green bell pepper
• 4 cloves, minced garlic cloves
• 1 cup, loosely packed fresh Thai basil leaves
• 3 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tsp brown sugar
• 1/4 tsp (optional) red chili flakes
• 1 cup uncooked jasmine rice
• 1 1/4 cups for rice water

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Instructions

1. Step 1: Rinse 1 cup uncooked jasmine rice under cold water until water runs clear. Combine rice with 1 1/4 cups water in a medium pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until rice is tender and water is absorbed; remove from heat and fluff with a fork.
2. Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add 4 minced garlic cloves and stir-fry for 30 seconds until fragrant but not browned.
3. Step 3: Add 1 lb sliced chicken thighs and cook, stirring frequently, for 5-6 minutes until the chicken is cooked through and starting to brown.
4. Step 4: Stir in 1 sliced red bell pepper and 1 sliced green bell pepper and cook for 2-3 minutes until peppers are tender-crisp.
5. Step 5: Mix 3 tbsp soy sauce, 1 tbsp fish sauce, 1 tsp brown sugar, and 1/4 tsp red chili flakes (if using) in a small bowl. Pour the sauce over the chicken and peppers and stir well to combine, cooking for another 1-2 minutes until sauce thickens slightly.
6. Step 6: Remove from heat and fold in 1 cup fresh Thai basil leaves until wilted and aromatic.
7. Step 7: Serve the stir-fry hot over the freshly cooked jasmine rice.