Name: Thai Basil Chicken
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: Thai
Ingredients: 400g boneless chicken thighs or breasts, sliced; 4 cloves garlic, minced; 2 Thai red chilies, finely chopped (adjust to taste); 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 cup Thai basil leaves (or sweet basil); 2 tablespoons soy sauce; 1 tablespoon oyster sauce; 1 teaspoon fish sauce; 1 teaspoon brown sugar; 1 teaspoon sesame oil (optional); 2 green onions, sliced; 1 teaspoon sesame seeds (optional, for garnish); 1 tablespoon neutral oil (canola or avocado)

There’s something thrilling about making Thai Basil Chicken at home—it’s that balance of sweet, spicy, salty, and savory, all wrapped around tender chicken and aromatic basil. I remember the first time I recreated this dish from my favorite Thai spot. It didn’t just taste good—it was alive. The bold flavor of garlic, the subtle heat from chili, the crisp snap of bell peppers, and the fragrant basil made it feel like I had brought a piece of Thailand into my kitchen.

What I love most about Thai Basil Chicken is how incredibly quick and customizable it is. It’s one of those recipes that fits any weeknight craving but still has the flair to impress guests. Whether you serve it over jasmine rice, noodles, or in lettuce wraps, it always turns into something special. Let’s dive into this crowd-pleasing stir-fry and get that wok sizzling.

Why You’ll Love This Thai Basil Chicken

Fast & Easy: Comes together in under 30 minutes.
Full of Flavor: The sweet-salty-spicy sauce is incredibly addictive.
Great for Meal Prep: Tastes even better the next day.
Customizable: Adjust spice levels, veggies, or protein.
Better Than Takeout: Fresher, healthier, and just as satisfying.

What Kind of Basil Should I Use for Thai Basil Chicken?

The star of this dish is Thai holy basil, known for its peppery, slightly spicy flavor. It’s very different from sweet Italian basil—bolder and more aromatic. If you can find it at an Asian market or specialty store, it’s worth the effort. That said, I’ve made this dish plenty of times with Thai sweet basil, which is more common and still delivers a great flavor. And if you’re in a pinch, regular basil can work—but expect a mellower, less authentic taste.

Options for Substitutions

Even if you don’t have every authentic ingredient on hand, you can still make a delicious version of Thai Basil Chicken. Here are some flexible swaps:

Protein: Instead of chicken, try ground turkey, tofu, shrimp, or thinly sliced beef.
Basil: Can’t find Thai basil? Use Italian basil or even baby spinach for a different but still tasty green.
Bell Peppers: Use whatever color you have, or swap with snap peas, green beans, or zucchini.
Oyster Sauce: Substitute with hoisin or a combo of soy sauce + a touch of sugar.
Fish Sauce: Soy sauce can work in a pinch, but the depth of fish sauce is hard to beat.
Chili: Use fresh red chili, Thai bird’s eye chili, or even red pepper flakes—adjust to your spice tolerance.

Ingredients for This Thai Basil Chicken

Each ingredient in Thai Basil Chicken plays a role in building that signature sweet-spicy-salty harmony. Here’s why you need each one:

Chicken (boneless, skinless thighs or breasts): The main protein—tender and perfect for soaking up flavor.
Garlic: Adds bold, pungent depth to the dish—don’t skimp on it.
Fresh Thai chilies (or red chili flakes): Brings the heat. Adjust depending on your spice tolerance.
Bell peppers (red, yellow, or both): Add crunch, sweetness, and color.
Thai basil (or sweet basil): The aromatic heart of the dish—adds a distinct peppery freshness.
Soy sauce: Adds umami and saltiness—part of the essential stir-fry sauce.
Oyster sauce: Brings a rich, slightly sweet, and earthy flavor.
Fish sauce: Provides that classic salty funk that defines Thai food.
Brown sugar: Balances out the salt and spice with a touch of sweetness.
Sesame oil (optional): Adds a toasty, nutty depth at the end.
Green onions: For freshness and color just before serving.
Sesame seeds (optional): For garnish and a little crunch.
Oil (neutral, like canola or avocado): Used for stir-frying everything together.

Step 1: Prep Your Ingredients

Start by slicing the chicken into bite-sized pieces. Mince the garlic, chop the chilies, slice the bell peppers, and pick the basil leaves off the stems. Having everything ready before you start cooking makes the process smooth and quick—stir-fries move fast!

Step 2: Make the Stir-Fry Sauce

In a small bowl, mix together soy sauce, oyster sauce, fish sauce, and brown sugar. Stir until the sugar dissolves completely. This combo gives the dish its signature balance of salty, sweet, and umami.

Step 3: Cook the Chicken

Heat a tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken and sear until browned and cooked through, about 5–7 minutes. Don’t overcrowd the pan—cook in batches if necessary.

Step 4: Sauté the Garlic and Chilies

Push the cooked chicken to the side of the pan. Add another drizzle of oil if needed, then toss in the garlic and chilies. Stir-fry for about 30 seconds, just until fragrant—careful not to burn them.

Step 5: Add the Bell Peppers

Add the chopped bell peppers and stir everything together. Cook for 2–3 minutes until the peppers start to soften but still have some crunch.

Step 6: Add the Sauce

Pour in the sauce you made earlier. Stir well to coat all the chicken and veggies. Let it simmer for a minute or two so the flavors can meld and slightly thicken.

Step 7: Stir in the Basil and Green Onions

Turn off the heat and immediately toss in the Thai basil leaves and sliced green onions. The basil should wilt from the residual heat—this keeps its flavor fresh and bright.

Step 8: Garnish and Serve

Sprinkle with sesame seeds if using, and serve hot over steamed jasmine rice. Enjoy the burst of flavors in every bite!

How Long to Cook Thai Basil Chicken

This dish is incredibly quick to prepare. From start to finish, you’re looking at:

Prep time: 10–15 minutes
Cook time: 10–12 minutes
Total time: Under 30 minutes

The chicken cooks fast in a hot skillet or wok, and the vegetables only need a few minutes to become tender-crisp. The sauce thickens almost instantly once heated, and the basil goes in right at the end to preserve its fresh flavor.

Tips for Perfect Thai Basil Chicken

Prep Everything First: Stir-fries move quickly—have all ingredients ready to go before heating the pan.
Use High Heat: A hot pan ensures the chicken sears nicely and the veggies stay crisp.
Slice Evenly: Cut chicken and vegetables into uniform pieces so they cook evenly.
Add Basil at the End: Basil loses its flavor if cooked too long—toss it in after removing the pan from heat.
Adjust the Heat: Start with fewer chilies if you’re sensitive to spice—you can always add more.
Don’t Overcrowd the Pan: Cook the chicken in batches if needed to get that golden sear instead of steaming.
Use Fresh Basil: Dried basil won’t work here. The aroma and flavor of fresh Thai basil is key.
Taste and Adjust: Before serving, taste and tweak the seasoning if needed—sometimes a splash more soy or a pinch of sugar makes all the difference.

Watch Out for These Mistakes While Cooking

Even though Thai Basil Chicken is quick and straightforward, there are a few common pitfalls to avoid:

Overcooking the Chicken: It can dry out fast. Cook just until golden and no longer pink inside.
Using Low Heat: You need high heat to stir-fry properly—medium-high to high is ideal.
Skipping the Sauce Prep: Mixing the sauce ahead saves time and prevents overcooking while you scramble to measure.
Adding Basil Too Early: Heat destroys basil’s fresh flavor. Always stir it in off the heat at the end.
Not Tasting as You Go: Always taste before serving—too salty? Add sugar or more veggies. Not enough flavor? Splash more fish sauce.
Overcrowding the Pan: Crowded chicken won’t brown—it’ll steam. Work in batches if needed.
Burning the Garlic: It goes from fragrant to bitter fast. Stir constantly and keep a close eye.
Forgetting Texture: Veggies should be slightly crisp, not limp. Don’t overcook them.

What to Serve With Thai Basil Chicken?

Steamed Jasmine Rice

This is the classic pairing—fluffy, fragrant rice soaks up the spicy-sweet sauce beautifully.

Coconut Rice

For a tropical twist, coconut rice adds a creamy, slightly sweet contrast that works great with spicy stir-fry.

Fried Egg

Top your Thai Basil Chicken with a crispy-edged fried egg—runny yolk + spicy sauce = magic.

Stir-Fried Veggies

Serve with sautéed broccoli, baby corn, or bok choy for extra fiber and crunch.

Thai Cucumber Salad

A cooling, tangy cucumber salad balances the heat of the chicken and refreshes the palate.

Lettuce Wraps

Use large butter lettuce leaves and spoon the chicken into wraps for a low-carb, fresh option.

Rice Noodles

Serve over wide rice noodles or vermicelli for a fun twist on a classic rice bowl.

Thai Iced Tea

Cool off with a sweet, creamy Thai iced tea—perfect contrast to the heat of the dish.

Storage Instructions

Thai Basil Chicken stores beautifully, making it a great option for meal prep or leftovers:

Refrigerator: Store in an airtight container for up to 4 days. Reheat in a skillet or microwave until warmed through.
Freezer: You can freeze it for up to 2 months, but note that the basil will lose its bright flavor and texture. Still tasty, just a bit softer.
Reheat Tip: Add a splash of water or extra sauce when reheating to loosen things up and revive the flavors.

Estimated Nutrition (Per Serving – assuming 4 servings total)

Calories: ~330 kcal
Protein: 28g
Fat: 18g
Saturated Fat: 4g
Carbohydrates: 15g
Sugar: 6g
Fiber: 2g
Cholesterol: 75mg
Sodium: 900mg

Keep in mind that values may vary depending on your specific ingredients and portion sizes. For a lighter version, you can use chicken breast and go easy on the sauce.

Frequently Asked Questions

What’s the difference between Thai basil and regular basil?

Thai basil has a spicier, more peppery flavor compared to the sweeter, milder taste of Italian basil. It also holds up better when cooked and adds a more authentic flavor to Thai dishes.

Can I use ground chicken instead of sliced?

Absolutely! Ground chicken works great and is actually what many Thai street food vendors use. It cooks even faster and absorbs the sauce beautifully.

Is Thai Basil Chicken very spicy?

It can be, depending on how many chilies you use. You’re in full control—start with one or two and add more to suit your taste.

Can I make this vegetarian or vegan?

Yes! Substitute chicken with tofu or tempeh, and use vegan fish sauce or extra soy sauce. Check that your oyster sauce is also vegan, or use a mushroom-based alternative.

What type of rice goes best with this dish?

Steamed jasmine rice is the traditional and best option, but you can also use brown rice, basmati, or even cauliflower rice if you prefer low-carb.

How do I keep the basil fresh in leftovers?

If you’re meal prepping, consider adding fresh basil only when serving. Otherwise, the reheated basil may become a bit dull in flavor and color.

Can I use pre-minced garlic?

Fresh garlic is strongly recommended for its bold flavor, but in a pinch, pre-minced garlic will work—just use it generously.

What kind of oil is best for stir-frying this dish?

A neutral high-heat oil like canola, peanut, or avocado oil is best. Avoid olive oil—it has too low of a smoke point for stir-frying.

Conclusion

Thai Basil Chicken is everything I love in a dinner recipe—fast, flavorful, and endlessly flexible. Whether you’re a spice-lover or just looking for a simple way to switch up your usual weeknight meals, this dish delivers. It captures that bold, street-food flavor in just one pan and under 30 minutes. Once you try it, you might never order takeout again.