Name: Zesty Thai Basil Chicken with Mango Salad
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces; 2 tbsp vegetable oil; 4 cloves garlic, minced; 1 medium shallot, thinly sliced; 2 red Thai chilies, thinly sliced (seeds removed for less heat); 1/4 cup gluten-free soy sauce (tamari); 2 tbsp fish sauce; 1 tbsp brown sugar; Juice and zest of 1 lime; 1 cup fresh Thai basil leaves, loosely packed; 2 ripe mangoes, diced; 1 small cucumber, thinly sliced; 1/4 small red onion, thinly sliced; 1/4 cup fresh cilantro leaves; 2 tbsp roasted peanuts, chopped (optional, omit for nut-free); Salt and black pepper to taste

Zesty Thai Basil Chicken with Mango Salad

HomemadePepper3101

This Zesty Thai Basil Chicken with Mango Salad is a celebration of bold Thai flavors and California’s freshest late-summer produce. Tender chicken is infused with the aromatic intensity of Thai basil, fragrant lime, and a touch of sweetness, while a quick mango salad brings vibrant color and juicy, cooling contrast. Gluten-free by design, this dish delivers restaurant-worthy flavor using accessible ingredients, all in under 40 minutes. The interplay of herbal, tangy, spicy, and sweet elements makes every bite pop, transporting you straight to a bustling street market in Bangkok—without ever leaving your kitchen.

Ingredients

Instructions

In a medium bowl, toss the chicken with 1 tbsp of the gluten-free soy sauce and a pinch of black pepper. Set aside to marinate for 10 minutes while you prepare other ingredients.
In a large nonstick skillet or wok, heat the vegetable oil over medium-high heat. Add the garlic, shallot, and chilies, and stir-fry until fragrant and softened, about 2 minutes.
Add the marinated chicken to the pan. Stir-fry until chicken is browned and cooked through, about 6-7 minutes.
Reduce heat to medium, then add the remaining gluten-free soy sauce, fish sauce, brown sugar, lime juice, and lime zest. Stir well to coat the chicken and allow sauce to thicken slightly, 2 minutes.
Turn off the heat and fold in the Thai basil leaves just until wilted. Taste and adjust seasoning with salt or extra lime if desired.
While the chicken cooks, combine diced mango, cucumber, red onion, and cilantro in a bowl. Toss gently with a squeeze of lime juice and a pinch of salt. Top with chopped peanuts if using.
Serve the zesty Thai basil chicken hot with the refreshing mango salad on the side. Garnish with extra basil or cilantro for a burst of color.