Spicy Thai Basil Chicken Recipe

Basil leaves: Fresh and aromatic, these leaves add a distinctive flavor to the dish.

Soy protein: A plant-based meat substitute that absorbs flavors well and provides a chewy texture.

Soy sauce: Adds a salty, umami flavor to the dish.

Chili paste: Brings heat and depth of flavor to the recipe.

Garlic: Minced garlic adds a pungent and aromatic base to the dish.

Vegetable oil: Used for stir-frying the ingredients.

When stir-frying the garlic and chili paste, make sure to keep the heat at medium to prevent burning. Burnt garlic can impart a bitter taste to the dish. Instead, aim for a golden brown color to release the full aroma and flavor.

• Fresh basil leaves - Substitute with Thai holy basil: Thai holy basil has a more peppery and spicy flavor, which is more authentic to Thai cuisine.

• Chopped soy protein - Substitute with tempeh: Tempeh has a firmer texture and a nutty flavor, making it a great protein-rich alternative.

• Soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor.

• Chili paste - Substitute with sriracha: Sriracha provides a similar level of heat and a slightly tangy flavor.

• Minced garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is not available, though it has a slightly different flavor profile.

• Vegetable oil - Substitute with coconut oil: Coconut oil adds a subtle coconut flavor that complements Thai dishes well.

• Allow the Spicy Thai Basil Chicken to cool to room temperature before storing. This prevents condensation and keeps the dish fresh.
• Transfer the soy protein mixture into an airtight container. Ensure the container is clean and dry to avoid any contamination.
• Store the container in the refrigerator if you plan to consume the dish within 3-4 days. The flavors will meld together beautifully, enhancing the taste.
• For longer storage, place the cooled Spicy Thai Basil Chicken in a freezer-safe container or a heavy-duty freezer bag. Squeeze out as much air as possible to prevent freezer burn.
• Label the container or bag with the date and contents. This helps you keep track of how long it has been stored.
• When ready to enjoy, thaw the frozen Spicy Thai Basil Chicken in the refrigerator overnight. This gradual thawing process preserves the texture and flavor.
• Reheat the dish in a skillet over medium heat, adding a splash of vegetable oil if needed to prevent sticking. Stir occasionally until heated through.
• Alternatively, you can reheat in the microwave. Place the soy protein mixture in a microwave-safe dish, cover with a microwave-safe lid or wrap, and heat on medium power in 1-minute intervals, stirring in between, until hot.
• Serve the reheated Spicy Thai Basil Chicken with freshly cooked rice for a quick and delicious meal.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a splash of vegetable oil or a few tablespoons of water to prevent sticking.
  3. Add the leftover Spicy Thai Basil Chicken and stir occasionally until heated through, about 5-7 minutes.
  4. Ensure the soy protein is thoroughly warmed and the basil leaves are fragrant.

• Microwave Method:

  1. Place the leftovers in a microwave-safe dish.
  2. Cover with a microwave-safe lid or damp paper towel to retain moisture.
  3. Heat on high for 1-2 minutes, stirring halfway through.
  4. Check if the soy protein is hot; if not, continue heating in 30-second intervals.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the Spicy Thai Basil Chicken to an oven-safe dish.
  3. Cover with aluminum foil to prevent drying out.
  4. Bake for 15-20 minutes, or until the soy protein is heated through.
  5. Stir halfway through to ensure even heating.

• Steaming Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the leftovers in the basket and cover with a lid.
  3. Steam for about 5-10 minutes, or until the soy protein is hot and the basil leaves are aromatic.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftovers in the air fryer basket.
  3. Heat for 3-5 minutes, shaking the basket halfway through to ensure even heating.
  4. Check if the soy protein is thoroughly warmed; if not, continue heating in 1-2 minute intervals.

• Wok: A large, round-bottomed cooking vessel ideal for stir-frying ingredients quickly and evenly.

• Spatula: A flat, broad tool used for flipping and stirring ingredients in the wok.

• Measuring cups: Used to measure the precise amount of basil leaves and chopped soy protein.

• Measuring spoons: Essential for accurately measuring the soy sauce, chili paste, and vegetable oil.

• Garlic press: A tool to easily mince the garlic cloves.

• Cutting board: A surface for safely chopping the soy protein and preparing the garlic.

• Chef's knife: A sharp knife for chopping the soy protein and mincing the garlic.

• Serving spoon: Used to serve the finished dish onto plates or bowls.

• Rice cooker: An appliance to cook rice perfectly to accompany the dish.

• Mixing bowl: A bowl to hold and mix the soy protein with other ingredients if needed before cooking.

Prepare ingredients in advance: Chop the soy protein and mince the garlic ahead of time to streamline the cooking process.

Use pre-made chili paste: Opt for store-bought chili paste to save time on preparation.

Cook rice simultaneously: Start cooking your rice while you prepare the main dish to have everything ready at the same time.

Pre-wash basil leaves: Clean and dry the basil leaves beforehand to save time during cooking.

Measure sauces ahead: Pre-measure the soy sauce and other liquid ingredients to quickly add them when needed.