Thai Basil Chicken Recipe
If there’s one quick dinner that always comes to my rescue, it’s Thai Basil Chicken. This beloved Thai street food dish is an absolute flavor powerhouse, with fragrant basil, tender chicken, and a savory sauce that clings to every bite. Spicy, aromatic, and packed with fresh herbs, this stir-fry brings a little magic to the dinner table in just 20 minutes. Bursting with color and brimming with irresistible umami, it’s a joyful crowd-pleaser you’ll want to add to your weekly rotation!
Ingredients You’ll Need
Simple, fresh ingredients are the secret behind this irresistible stir-fry. Each one layers in either bold flavor, vibrant color, or the perfect bit of texture—so don’t skip anything if you can help it!
- Chicken thighs or breasts: Thinly sliced for tenderness; thighs add more flavor, while breasts keep it lighter.
- Vegetable oil: For a high-heat stir-fry; any neutral oil will work in a pinch.
- Garlic: A must for depth and a classic Thai base flavor; the more, the merrier!
- Shallots: Add a sweet mildness that balances the heat and makes the sauce richer.
- Thai red chilies (optional): Use these for an authentic fiery kick, or swap in crushed red pepper flakes if needed.
- Soy sauce: Delivers essential saltiness and deepens the overall umami flavor.
- Fish sauce: The secret weapon for authentic Thai savoriness—it just isn’t the same without it.
- Oyster sauce: Gives the stir-fry a glossy finish and a hint of sweetness.
- Sugar: Just a touch to mellow out the intense flavors and balance the sauces.
- Chicken broth or water: Helps create a silky sauce that coats every piece of chicken.
- Fresh Thai basil leaves: The star of Thai Basil Chicken—sweet, slightly peppery, and ultra-fragrant!
- Cooked jasmine rice: For serving; its fluffy fragrance is perfect for soaking up all that sauce.
- Lime wedges (optional): Squeeze over at the end for a fresh, citrusy lift.
How to Make Thai Basil Chicken
Step 1: Whisk Up the Sauce
Start by whisking together the soy sauce, fish sauce, oyster sauce, sugar, and chicken broth in a small bowl. This quick sauce forms the savory, slightly sweet backbone for the entire dish—it’s so good, you’ll want to save a little to drizzle over your rice later!
Step 2: Sauté the Aromatics
Heat your vegetable oil in a large skillet or wok over medium-high heat. Once hot, toss in the minced garlic, thinly sliced shallots, and as many Thai red chilies as you can handle. Let them sizzle for about 30 seconds, just until fragrant. That first whiff will make your kitchen smell like a bustling Thai street market!
Step 3: Stir-Fry the Chicken
Add your thinly sliced chicken to the pan and stir-fry for 5 to 7 minutes, or until the chicken is completely cooked through and starting to brown in spots. Be sure not to overcrowd your pan—give your chicken a little space to sear and soak up all the aromatic goodness.
Step 4: Pour in the Sauce
Give the sauce one last whisk and pour it into the hot pan. Stir well to coat every piece of chicken, letting the sauce bubble and thicken for another 1 to 2 minutes. The sauce should just lightly cling to the chicken for that perfect glossy finish.
Step 5: Add the Thai Basil
Turn off the heat and immediately toss in the fresh Thai basil leaves. Gently fold them into the hot chicken until just wilted and beautifully fragrant—the basil should stay bright and green, adding a rush of freshness to the final dish!
How to Serve Thai Basil Chicken
Garnishes
Sprinkle your Thai Basil Chicken with extra basil leaves for that pop of green, or add a few slices of fresh chili if you want a spicier kick. A wedge of lime on the side lets everyone add their own burst of citrus, balancing the richness of the sauce to perfection.
Side Dishes
Thai Basil Chicken pairs best with a steaming bowl of jasmine rice—its floral aroma and sticky texture are just made for soaking up every drop of sauce. For a veggie boost, consider quick stir-fried green beans, blanched bok choy, or a light cucumber salad to keep things refreshing and crisp.
Creative Ways to Present
If you want to shake things up, serve Thai Basil Chicken in lettuce wraps for a fun, hand-held meal, or perched on top of herb-smattered rice noodles. For a pretty presentation, try topping with toasted sesame seeds or a sprinkle of crushed peanuts for extra crunch.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (lucky you!), store Thai Basil Chicken in an airtight container in the refrigerator. The flavors deepen overnight, making tomorrow’s lunch just as delicious as dinner!
Freezing
Thai Basil Chicken freezes surprisingly well, though it’s best if you leave out the fresh basil until reheating. Freeze in sealed containers for up to two months; just defrost in the fridge before you’re ready to reheat.
Reheating
For best results, reheat Thai Basil Chicken gently in a skillet over medium heat until warmed through, adding a splash of chicken broth if the sauce has thickened too much. Stir in a handful of fresh basil at the end to revive those vibrant, peppery notes.
FAQs
Can I use different types of basil for this recipe?
While authentic Thai Basil Chicken gets its signature taste from Thai basil leaves, you can substitute with Italian basil or even holy basil in a pinch. The flavor will be slightly different, but still wonderfully aromatic!
Is this dish very spicy?
Thai Basil Chicken can be as spicy or as mild as you like—control the heat by adjusting the amount of Thai chilies or by swapping in mild bell peppers. If you love spice, don’t hold back; otherwise, leave the chilies out entirely.
Can I make this recipe gluten-free?
Absolutely! Use tamari or a gluten-free soy sauce, and double-check that your oyster and fish sauces are gluten-free. Thai Basil Chicken is easy to adapt for different dietary needs.
What protein substitutions work well?
This recipe is super flexible—swap chicken for ground pork, thin-sliced beef, shrimp, or even cubes of tofu for a vegetarian option. Each protein brings its own unique twist, but the basil sauce ties it all together.
Do I have to use a wok?
No wok? No problem! A large skillet works perfectly fine for making Thai Basil Chicken, as long as you can get it nice and hot for a proper stir-fry.
Final Thoughts
If you’re craving something bold, fresh, and ready in almost no time, don’t wait—give Thai Basil Chicken a try! It’s just the kind of weeknight magic that will have you falling in love with Thai home cooking, one delicious bite at a time.
Print
Thai Basil Chicken Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A quick and flavorful Thai Basil Chicken recipe that is perfect for a weeknight dinner. This stir-fry dish features tender chicken cooked with aromatics and a savory-sweet sauce, finished off with fragrant Thai basil leaves. Serve over jasmine rice for a satisfying meal.
Ingredients
Chicken Stir-Fry:
- 1 pound boneless skinless chicken thighs or breasts, thinly sliced
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 2 shallots, thinly sliced
- 1–2 Thai red chilies, thinly sliced (optional)
Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1/4 cup chicken broth or water
Additional:
- 1 cup fresh Thai basil leaves
- cooked jasmine rice for serving
- lime wedges for garnish (optional)
Instructions
- Prepare the Sauce: In a small bowl, whisk together soy sauce, fish sauce, oyster sauce, sugar, and chicken broth; set aside.
- Sauté Aromatics: Heat vegetable oil in a skillet or wok. Sauté garlic, shallots, and Thai chilies for 30 seconds.
- Cook Chicken: Add chicken to the pan and stir-fry until cooked through and browned.
- Add Sauce: Pour in the sauce mixture and cook until slightly thickened.
- Finish: Remove from heat and stir in Thai basil until wilted. Serve over rice, garnish with lime wedges.
Notes
- For extra flavor, consider adding bell peppers or green beans.
- Adjust the chili amount to suit your spice preference.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (without rice)
- Calories: 250
- Sugar: 3g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 120mg
