Thai · Snack
Air Fryer Thai Basil Chicken Bites
Lean chicken breast bites air-fried with Thai basil, chili, and garlic, make once and enjoy over the week from fridge or freezer with a fragrant fish sauce finish.
$
14 minsPrep
28 minsCook
42 minsTotal
EasyLevel
Nutrition per serving
248Calories
44gProtein
6gFat
3gCarbs
1gSugar
0gFiber
680mgSodium
105mgChol
Goes well with
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international
Instructions
1
Prep
Cut 384g chicken breast into 12 bite-size cubes. Finely grate 2 garlic cloves, finely chop 2 red bird's eye chilies. In a large bowl, combine chicken with 1 tbsp neutral oil, garlic, chilies, 0.5 tbsp fish sauce, 0.25 tsp brown sugar, 0.5 tbsp lime juice, 0.25 tsp white pepper, and 0.25 tsp salt. Toss thoroughly and rest 10 minutes.
2
Roast
Preheat air fryer to 200°C (400°F) for 3 minutes. Arrange all 12 cubes in a single layer with space between. Spray lightly with olive oil, air-fry 10–12 minutes, shaking basket halfway, until golden and cooked through to 74°C internal temperature.
3
Finish
Transfer all 12 hot bites to a large bowl and immediately toss with 12g fresh Thai basil leaves so they wilt gently against the heat. Cool fully on a rack, then portion into 2 airtight containers of 6 bites each. Store refrigerated up to 4 days or frozen up to 60 days.
4
Plate
Arrange 6 bites per serving with sliced cucumber, baby corn, or a simple yogurt dip alongside for freshness and crunch.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 384g (13.5 oz) boneless skinless chicken breast
- 1 tbsp neutral oil
- 2 garlic cloves
- 2 red bird's eye chilies
- 0.5 tbsp fish sauce
- 0.25 tsp light brown sugar
- 0.5 tbsp fresh lime juice
- 0.25 tsp white pepper
- 0.25 tsp fine salt
- 12g (small handful) fresh Thai basil leaves
- olive oil spray