Chile Basil Sesame Chicken: A Flavorful & Easy Weeknight Dinner

Are you looking for a quick, easy, and incredibly flavorful weeknight dinner? Look no further than this Chile Basil Sesame Chicken recipe! This dish combines the heat of chili peppers, the fragrant aroma of basil, and the nutty taste of sesame seeds in a delicious and satisfying way. It’s a perfect balance of sweet, spicy, and savory that will tantalize your taste buds and leave you wanting more. Plus, it’s incredibly versatile – serve it over rice, noodles, quinoa, or even in lettuce wraps for a low-carb option.

This recipe is designed to be accessible to cooks of all skill levels. The steps are straightforward, the ingredients are readily available, and the cooking time is minimal. Whether you’re a seasoned chef or a beginner in the kitchen, you can easily whip up this delectable chicken dish in under 30 minutes.

## Why You’ll Love This Chile Basil Sesame Chicken

* **Flavor Explosion:** The combination of chili, basil, sesame, and soy sauce creates an explosion of flavors that will excite your palate.
* **Quick and Easy:** Ready in under 30 minutes, making it perfect for busy weeknights.
* **Versatile:** Serve it over your favorite grain, noodles, or even in lettuce wraps.
* **Healthy(ish):** While it contains some sugar, it’s packed with protein and healthy fats from sesame seeds.
* **Customizable:** Easily adjust the spice level to your preference.

## Ingredients You’ll Need

Before we dive into the recipe, let’s gather all the necessary ingredients. Don’t worry, most of these are pantry staples, and the fresh ingredients are easily found in your local grocery store.

* **Chicken Breasts:** 1.5 pounds, boneless and skinless, cut into 1-inch cubes. Chicken thighs can be substituted if you prefer a richer flavor, but may require slightly longer cooking time.
* **Vegetable Oil:** 2 tablespoons, for stir-frying. Canola oil or peanut oil are also good options.
* **Garlic:** 3 cloves, minced. Fresh garlic is always best for flavor.
* **Ginger:** 1 tablespoon, minced. Fresh ginger adds a warm and spicy note to the dish. If using powdered ginger, start with ½ teaspoon and adjust to taste.
* **Red Chili Flakes:** ½ – 1 teaspoon, adjust to your spice preference. For a milder flavor, remove the seeds from the chili flakes. You can also use a fresh chili pepper, finely chopped.
* **Fresh Basil:** ½ cup, chopped. Thai basil would be an excellent substitute, adding a slightly anise-like flavor. Dried basil can be used in a pinch (about 1 tablespoon), but fresh basil is highly recommended.
* **Sesame Seeds:** 2 tablespoons, toasted. Toasting the sesame seeds enhances their nutty flavor. You can toast them in a dry skillet over medium heat for a few minutes, or in the oven at 350°F (175°C) for 5-7 minutes. Watch them closely, as they can burn quickly.
* **Soy Sauce:** ¼ cup. Use low-sodium soy sauce to control the salt content.
* **Rice Vinegar:** 2 tablespoons. Adds a tangy and bright flavor.
* **Honey:** 2 tablespoons. Adds sweetness and helps to balance the other flavors. Maple syrup can be substituted.
* **Sesame Oil:** 1 tablespoon. Adds a rich, nutty aroma and flavor.
* **Cornstarch:** 1 tablespoon. Used to thicken the sauce.
* **Water:** 2 tablespoons. To dissolve the cornstarch.
* **Optional Garnishes:** Sliced green onions, extra sesame seeds, a drizzle of sesame oil.

## Step-by-Step Instructions

Now that we have all our ingredients prepped, let’s get cooking! Follow these simple steps to create your own delicious Chile Basil Sesame Chicken.

**Step 1: Prepare the Chicken**

* Pat the chicken cubes dry with paper towels. This helps them to brown properly.
* In a medium bowl, toss the chicken with 1 tablespoon of cornstarch. This will create a light coating that helps to seal in the juices and thicken the sauce.

**Step 2: Make the Sauce**

* In a small bowl, whisk together the soy sauce, rice vinegar, honey, and sesame oil. Set aside.
* In a separate small bowl, dissolve the remaining 1 tablespoon of cornstarch in 2 tablespoons of water. This is your cornstarch slurry, which will thicken the sauce.

**Step 3: Cook the Chicken**

* Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
* Add the chicken to the skillet in a single layer (you may need to cook it in batches to avoid overcrowding). Cook for 5-7 minutes, or until the chicken is cooked through and lightly browned.
* Remove the chicken from the skillet and set aside.

**Step 4: Sauté the Aromatics**

* Add the remaining 1 tablespoon of vegetable oil to the skillet.
* Add the minced garlic and ginger and cook for about 30 seconds, or until fragrant. Be careful not to burn the garlic.
* Add the red chili flakes and cook for another 15 seconds.

**Step 5: Combine and Simmer**

* Pour the soy sauce mixture into the skillet and bring to a simmer.
* Add the cornstarch slurry and stir continuously until the sauce thickens, about 1-2 minutes.
* Return the cooked chicken to the skillet and toss to coat with the sauce.

**Step 6: Finish and Serve**

* Remove the skillet from the heat.
* Stir in the chopped fresh basil and toasted sesame seeds.
* Serve immediately over rice, noodles, quinoa, or in lettuce wraps.
* Garnish with sliced green onions and a drizzle of sesame oil, if desired.

## Tips for Success

* **Don’t overcrowd the pan:** Cooking the chicken in batches ensures that it browns properly. Overcrowding the pan will cause the chicken to steam instead of brown.
* **Adjust the spice level:** Add more or less red chili flakes to suit your taste.
* **Use fresh ingredients:** Fresh garlic, ginger, and basil will provide the best flavor.
* **Toast the sesame seeds:** Toasting the sesame seeds enhances their nutty flavor.
* **Don’t overcook the chicken:** Overcooked chicken will be dry and tough.
* **Adjust sweetness**: Some prefer more or less sweetness in their dishes. Adjust the honey accordingly.

## Variations and Substitutions

This recipe is easily customizable to suit your dietary needs and preferences. Here are a few ideas:

* **Vegetarian:** Substitute the chicken with tofu, tempeh, or mushrooms.
* **Gluten-Free:** Use tamari instead of soy sauce.
* **Low-Carb:** Serve the chicken in lettuce wraps or over cauliflower rice.
* **Spicier:** Add a finely chopped fresh chili pepper or a dash of chili oil.
* **Sweeter:** Add more honey or a splash of pineapple juice.
* **Different Herbs:** Experiment with other herbs like cilantro or mint.
* **Add Vegetables:** Include stir-fried vegetables such as broccoli, bell peppers, or snow peas.

## Serving Suggestions

This Chile Basil Sesame Chicken is delicious served in a variety of ways:

* **Over Rice:** A classic and satisfying option.
* **Over Noodles:** Use your favorite type of noodles, such as egg noodles, rice noodles, or udon noodles.
* **Over Quinoa:** A healthy and protein-packed option.
* **In Lettuce Wraps:** A low-carb and refreshing choice.
* **With Stir-Fried Vegetables:** A complete and nutritious meal.
* **As an Appetizer:** Serve smaller portions as an appetizer for a party or gathering.

## Storage and Reheating

* **Storage:** Store leftover Chile Basil Sesame Chicken in an airtight container in the refrigerator for up to 3 days.
* **Reheating:** Reheat the chicken in a skillet over medium heat, or in the microwave. Add a splash of water or broth if the sauce is too thick.

## Detailed Recipe Card

**Recipe Name:** Chile Basil Sesame Chicken

**Prep Time:** 10 minutes

**Cook Time:** 20 minutes

**Total Time:** 30 minutes

**Serves:** 4-6

**Ingredients:**

* 1. 5 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
* 2 tablespoons vegetable oil
* 3 cloves garlic, minced
* 1 tablespoon ginger, minced
* ½ – 1 teaspoon red chili flakes (adjust to taste)
* ½ cup fresh basil, chopped
* 2 tablespoons sesame seeds, toasted
* ¼ cup soy sauce
* 2 tablespoons rice vinegar
* 2 tablespoons honey
* 1 tablespoon sesame oil
* 2 tablespoons cornstarch, divided
* 2 tablespoons water
* Optional garnishes: sliced green onions, extra sesame seeds

**Instructions:**

1. Pat the chicken cubes dry with paper towels. Toss with 1 tablespoon of cornstarch.
2. In a small bowl, whisk together the soy sauce, rice vinegar, honey, and sesame oil. Set aside.
3. In a separate small bowl, dissolve the remaining 1 tablespoon of cornstarch in 2 tablespoons of water. Set aside.
4. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove from skillet and set aside.
5. Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the garlic and ginger and cook until fragrant, about 30 seconds. Add the red chili flakes and cook for another 15 seconds.
6. Pour the soy sauce mixture into the skillet and bring to a simmer. Add the cornstarch slurry and stir continuously until the sauce thickens, about 1-2 minutes.
7. Return the cooked chicken to the skillet and toss to coat with the sauce.
8. Remove from heat and stir in the chopped fresh basil and toasted sesame seeds.
9. Serve immediately over rice, noodles, quinoa, or in lettuce wraps. Garnish with sliced green onions and a drizzle of sesame oil, if desired.

**Nutrition Information (per serving, approximate):**

* Calories: 400-450
* Protein: 40-45g
* Fat: 20-25g
* Carbohydrates: 20-25g

**(Note: Nutrition information is an estimate and may vary based on specific ingredients and portion sizes.)**

## Final Thoughts

This Chile Basil Sesame Chicken is a delicious and versatile dish that is perfect for busy weeknights. The combination of flavors is truly irresistible, and the recipe is easy to customize to your liking. So, give it a try and let us know what you think! Don’t forget to share your creations on social media and tag us!

Enjoy!