Spicy Lemongrass Basil Chicken starts with a gentle simmer that makes every bite of thigh meat silky and tender, then finishes with a hot sear for crispy golden edges. Lemongrass and garlic soak into the chicken as the water cooks away, and fresh basil, tomato, and chili flakes join only at the very end. It's a bold, fragrant dinner on the table in about 45 minutes.
Craving a chicken dish that’s anything but boring? Get ready to ignite your taste buds with this Spicy Lemongrass Basil Chicken! This recipe uses a fantastic two-step cooking method that guarantees incredibly tender, juicy chicken with a perfect golden-brown sear. We first simmer the chicken with aromatic lemongrass and garlic, infusing it with flavor from the inside out. Then, a quick, high-heat sear locks in the juices and creates a delicious texture. Finished with fresh basil, a hint of tomato, and a fiery blast of chili, this dish is a vibrant explosion of flavor that will have you coming back for more.
Ingredients
• Chicken: 2 lbs / 907 g (32 oz) boneless, skinless chicken thighs
• Extra Virgin Olive Oil: 4 tbsp (60 ml)
• Lemongrass: 3 stalks, white and light green parts only, finely minced
• Red Chili Flakes: 3 tbsp (45 ml) (Note: This is extremely spicy. We recommend starting with 0.5 tbsp / 8 ml and adjusting to your preference.)
• Garlic: 2.5 tbsp minced
• Water: 2 cups / 475 ml
• Red Tomatoes: 0.25 cup, sliced
• Fresh Basil: 0.5 cup (120 ml), torn or roughly chopped
• Seasoning: Salt and freshly ground black pepper, to taste
Instructions
1. Directions
2. Prepare the Chicken: Ensure your chicken thighs are fully thawed. Pat them dry and cut them into uniform 1.5-inch (4 cm) cubes.
3. Infuse with Flavor: Place the chicken pieces into a large skillet. Add the minced garlic, minced lemongrass, and a generous pinch of salt and pepper.
4. Simmer and Reduce: Pour the 2 cups (480 ml) of water over the chicken. Bring to a boil over high heat, then reduce to a steady simmer. Allow the chicken to cook, uncovered, until the water has almost completely evaporated. This process infuses the chicken with the aromatics.
5. Set Aside: Once the liquid is gone, remove the tender chicken pieces from the skillet and set them aside on a plate.
6. Sear for Texture: Heat the olive oil in a separate large saucepan or wok over medium-high heat until it shimmers. Carefully add the boiled chicken to the hot oil.
7. Brown the Chicken: Sear the chicken, turning occasionally, until all sides are beautifully golden-brown and have slightly crispy edges.
8. Combine and Finish: Add the sliced tomatoes, fresh basil, and red chili flakes to the saucepan with the chicken. Stir continuously for 1-2 minutes, just until the basil is fragrant and the tomatoes begin to soften.
9. Serve Immediately: Remove from the heat and serve hot, enjoying the incredible aroma and flavor.
Nutritional Information
• Calories: 450 kcal
• Protein: 45 g
• Fat: 28 g
• Carbohydrates: 5 g
• Note: is an estimate per serving and may vary based on and portion sizes.
Pro Tips
• Control the Heat: The recipe calls for a significant amount of chili flakes. For a milder dish, start with ½ tablespoon and add more to taste during the final step. You can always add heat, but you can’t take it away!
• Don’t Skip the Two-Step Cook: Simmering the chicken first makes it incredibly tender and flavorful. The final sear in a hot pan is crucial for creating the delicious, crispy texture that makes this dish special.
• Lemongrass Prep: To prepare lemongrass, peel away the tough, dry outer layers until you reach the tender, pale core. Finely mince only the bottom 3-4 inches (the white and light green parts) for the best flavor and texture.
• Perfect Pairings: This bold chicken is fantastic served over a bed of fluffy jasmine rice or rice noodles to soak up all the delicious flavors. A side of steamed greens like bok choy or broccoli also works beautifully to balance the heat.
FAQ
Q: Why do you boil the chicken before searing it
A: This recipe uses a two-step method to guarantee tender, flavorful chicken. Simmering the chicken first with lemongrass and garlic infuses it with flavor and makes it incredibly tender. The final high-heat sear locks in the juices and creates a delicious, golden-brown texture.
Q: How spicy is this dish really
A: As written with 3 tablespoons (45 ml / 1.5 fl oz) of red chili flakes, this dish is extremely spicy. We strongly recommend starting with just a half tablespoon (0.5 tbsp / 8 ml) and adjusting to your personal heat preference. You can always add more heat at the end.
Q: Can I use chicken breast instead of thighs
A: Yes, you can use chicken breast, but boneless, skinless chicken thighs are recommended because they remain more tender and juicy with this cooking method. If using chicken breast, be careful not to overcook it to prevent it from becoming dry.
Q: What should I serve with Spicy Lemongrass Basil Chicken
A: This dish pairs perfectly with fluffy jasmine rice or rice noodles, which help soak up all the delicious flavors. For a balanced meal, a side of steamed greens like bok choy or broccoli works beautifully.
Pro Tips
- Don't skip the two-step cook: simmering the cubed thighs in water with lemongrass and garlic infuses them with flavor, and the final hard sear in hot olive oil is what creates the crispy edges that make this dish special.
- The recipe calls for 3 tablespoons of red chili flakes, which is extremely spicy. Start with half a tablespoon during the finishing step and add more at the table — you can always add heat, but you can't take it away.
- To prep the lemongrass, peel away the tough, dry outer layers and finely mince only the bottom 3-4 inches of the pale white and light green core; the rest is too fibrous to eat.
- Skip the jasmine rice the original pairing suggests and serve the chicken over cauliflower rice or zucchini noodles to keep the plate low-carb while still soaking up the pan juices.
- Leftovers keep 3-4 days in the fridge; reheat them in a hot skillet rather than the microwave to bring the seared texture back.
Frequently Asked Questions
Can I make Spicy Lemongrass Basil Chicken ahead of time?
Yes. Cook it fully, cool it, and refrigerate for up to 3 days. Reheat in a hot skillet for a couple of minutes to crisp the edges again.
Does this chicken freeze well?
The chicken freezes for up to 2 months, though the fresh basil is best stirred in after reheating. Thaw overnight in the fridge, then sear quickly to refresh the texture.
How spicy is this dish, and can I tone it down?
With the full 3 tablespoons of chili flakes it is extremely hot. Begin with half a tablespoon or less and add extra chili at the end to taste.
What can I serve with it to keep it keto?
Cauliflower rice or zucchini noodles are the best low-carb bases for catching the garlicky pan juices. Keep the sides simple so the lemongrass and basil stay the stars.
Recipe card below.
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Spicy Lemongrass Basil Chicken
Ingredients
Method
- Directions
- Prepare the Chicken: Ensure your chicken thighs are fully thawed.
- Pat them dry and cut them into uniform 1. 5-inch (4 cm) cubes.
- Infuse with Flavor: Place the chicken pieces into a large skillet.
- Add the minced garlic, minced lemongrass, and a generous pinch of salt and pepper.
- Simmer and Reduce: Pour the 2 cups (480 ml) of water over the chicken.
- Bring to a boil over high heat, then reduce to a steady simmer. Allow the chicken to cook, uncovered, until the water has almost completely evaporated. This process infuses the chicken with the aromatics.
- Set Aside: Once the liquid is gone, remove the tender chicken pieces from the skillet and set them aside on a plate.
- Sear for Texture: Heat the olive oil in a separate large saucepan or wok over medium-high heat until it shimmers. Carefully add the boiled chicken to the hot oil.
- Brown the Chicken: Sear the chicken, turning occasionally, until all sides are beautifully golden-brown and have slightly crispy edges.
- Combine and Finish: Add the sliced tomatoes, fresh basil, and red chili flakes to the saucepan with the chicken.
- Stir continuously for 1-2 minutes, just until the basil is fragrant and the tomatoes begin to soften.
- Serve Immediately: Remove from the heat and serve hot, enjoying the incredible aroma and flavor.
- Don't Skip the Two-Step Cook: Simmering the chicken first makes it incredibly tender and flavorful. The final sear in a hot pan is crucial for creating the delicious, crispy texture that makes this dish special.
