Thai Basil Chicken

WANT TO SAVE THIS RECIPE?

The first time I made Thai Basil Chicken, my kitchen filled with a fragrance so enticing that my neighbors peeked in to see what was cooking. There’s something magical about the way sweet basil, savory soy sauce, and juicy chicken come together—every stir of the wok releases a burst of aroma that promises a meal full of flavor and warmth. This dish isn’t just food for me; it’s a mood-lifter, a quick fix for weeknight hunger, and a reliable recipe when I want to impress without spending hours at the stove.

I love that it’s as vibrant in flavor as it is in color. Bright bell peppers, glossy basil leaves, and tender chicken tossed in a savory-sweet sauce make for a dish that’s both comforting and energizing. It’s a perfect example of how Thai cooking can balance bold flavors with fresh, clean ingredients. Whether I serve it over fluffy jasmine rice or alongside noodles, this is the kind of recipe that disappears fast from the table.

---

Why You’ll Love This Thai Basil Chicken

Thai Basil Chicken is the perfect balance of sweet, salty, and spicy, with fresh basil lending a peppery note that ties it all together. It’s quick—ready in under 30 minutes—and uses simple ingredients that are easy to find. Plus, it’s endlessly versatile: you can adjust the spice level, swap veggies, or even use a different protein. The combination of bright colors and deep, savory flavors makes it a dish that delights both the eyes and the palate.

---

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

While the name gives it away, not all basil is created equal for this dish. Traditional Thai Basil Chicken uses holy basil or Thai sweet basil, which has a subtle peppery kick and anise-like aroma. If you can find it fresh at an Asian market, grab it—it makes a huge difference. That said, if it’s not available, Italian sweet basil can still deliver a wonderful flavor, though the dish will be a touch milder and less peppery.

---

Options for Substitutions

• Protein: If chicken isn’t your preference, you can easily swap in shrimp, pork, beef, or even tofu for a vegetarian twist.
• Bell Peppers: Use any color you like—or replace them with zucchini, snap peas, or baby corn for variety.
• Soy Sauce: Tamari is a great gluten-free alternative, and coconut aminos add a slightly sweeter profile.
• Oyster Sauce: Mushroom sauce works well for vegetarians.
• Chili Heat: Adjust spice with fresh Thai chilies, serranos, or even a pinch of red pepper flakes if you want less heat.

---

Ingredients for This Thai Basil Chicken

• Chicken breast or thigh – The star protein of the dish, tender and juicy, soaking up all the savory-sweet sauce.
• Thai basil leaves – Brings a peppery, slightly anise-like flavor that defines the recipe.
• Bell peppers – Adds crunch, sweetness, and vibrant color to the stir-fry.
• Garlic – Infuses the oil with deep, aromatic flavor from the very start.
• Thai chilies – Brings the heat that balances the sweetness and umami of the sauce.
• Soy sauce – Lays down the salty, savory base for the dish.
• Oyster sauce – Adds richness and depth with a hint of sweetness.
• Fish sauce – Delivers that signature umami punch that makes Thai food so addictive.
• Sugar – Balances the salty and spicy notes, giving the sauce a rounded flavor.
• Sesame seeds – For a subtle nutty finish and extra visual appeal.
• Green onions – Adds freshness and a gentle onion bite right before serving.

---

Step 1

Slice the chicken into bite-sized pieces and set aside. Prepare the basil leaves, slice the bell peppers, mince the garlic, and finely chop the chilies so everything is ready to go before cooking.

Step 2

In a small bowl, whisk together soy sauce, oyster sauce, fish sauce, and sugar until well combined. This will be your stir-fry sauce.

Step 3

Heat oil in a large wok or skillet over medium-high heat. Add the garlic and chilies, stir-frying for about 30 seconds until fragrant but not burned.

Step 4

Add the chicken to the wok and stir-fry until it’s almost cooked through, about 4–5 minutes.

Step 5

Toss in the bell peppers and cook for 2–3 minutes, letting them soften slightly while keeping their crunch.

Step 6

Pour in the sauce mixture, stirring to coat everything evenly. Let it simmer for a minute so the chicken fully cooks and the sauce thickens slightly.

Step 7

Turn off the heat and immediately toss in the basil leaves and green onions. Stir just until the basil wilts and releases its aroma.

Step 8

Sprinkle with sesame seeds, then serve hot over steamed jasmine rice or noodles.

---

How Long to Cook the Thai Basil Chicken

From start to finish, Thai Basil Chicken takes about 20–25 minutes. The actual cooking time in the wok is short—around 8–10 minutes—since most of the prep work happens before you turn on the heat. Chicken cooks quickly at high heat, and the vegetables only need a couple of minutes to stay crisp-tender.

---

Tips for Perfect Thai Basil Chicken

• Prep Everything First: Stir-fry moves fast, so have all ingredients chopped, measured, and ready to toss in.
• High Heat Is Key: Cooking over medium-high to high heat helps sear the chicken and keeps the vegetables vibrant and crisp.
• Don’t Overcook the Basil: Add basil at the very end so it stays fragrant and bright.
• Balance the Flavors: Taste the sauce and adjust with more fish sauce for saltiness, sugar for sweetness, or chili for heat.
• Use Fresh Basil: Dried basil won’t deliver the same flavor or aroma for this dish.

---

Watch Out for These Mistakes While Cooking

• Overcrowding the Pan: Too much chicken at once will steam instead of sear—cook in batches if necessary.
• Burning the Garlic: Garlic cooks fast; add it to hot oil but stir constantly to avoid bitterness.
• Overcooking the Vegetables: Bell peppers should be slightly tender but still have a bite.
• Adding Basil Too Early: Heat wilts basil quickly and can dull its flavor.
• Skipping the Sauce Mix Step: Mixing sauces beforehand ensures even coating and balanced flavor.

---

What to Serve With Thai Basil Chicken?

Steamed Jasmine Rice

The classic pairing that soaks up the savory sauce beautifully.

Coconut Rice

Adds a touch of sweetness and creaminess to balance the spice.

Rice Noodles

Perfect for a noodle stir-fry variation of the dish.

Thai Cucumber Salad

Cool and refreshing, helps balance the heat.

Stir-Fried Morning Glory (Pak Boong)

A traditional Thai side that complements the bold flavors.

Spring Rolls

Crispy and light, they make a great starter alongside this dish.

Tom Yum Soup

A tangy, spicy soup to round out a Thai-inspired meal.

---

Storage Instructions

Store leftover Thai Basil Chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to maintain texture and flavor, adding a splash of water if the sauce has thickened too much. While it can be frozen for up to 2 months, fresh basil tends to lose its aroma after freezing, so it’s best enjoyed fresh when possible.

---

Estimated Nutrition

Per serving (based on 4 servings):

• Calories: ~320 kcal
• Protein: 28g
• Fat: 14g
• Saturated Fat: 3g
• Carbohydrates: 20g
• Fiber: 2g
• Sugar: 7g
• Sodium: ~950mg

---

Frequently Asked Questions

1. Can I make Thai Basil Chicken less spicy?

Yes—use fewer chilies or substitute them with mild peppers to keep the flavor but reduce the heat.

2. What’s the best type of chicken to use?

Boneless, skinless chicken thighs stay juicy and flavorful, but chicken breast works well if you prefer leaner meat.

3. Can I use dried basil instead of fresh?

Fresh basil is highly recommended for its aroma and flavor; dried basil won’t have the same impact.

4. Is Thai Basil Chicken gluten-free?

It can be—just replace soy sauce with tamari or a gluten-free alternative and ensure your oyster sauce is gluten-free.

5. How can I make this vegetarian?

Swap chicken for firm tofu or mushrooms, and use mushroom-based oyster sauce.

6. Can I prepare the sauce in advance?

Yes—mix the sauce ingredients and refrigerate for up to 3 days to make cooking even quicker.

7. Does this dish reheat well?

It does, but basil loses some aroma after reheating. Add a few fresh leaves before serving for a flavor boost.

8. What kind of rice pairs best?

Steamed jasmine rice is the classic choice, but brown rice works well for a nuttier flavor and extra fiber.

---

Conclusion

Thai Basil Chicken is one of those dishes that proves you don’t need hours in the kitchen to create something vibrant, satisfying, and full of flavor. With its balance of savory, sweet, spicy, and fresh, it’s a go-to for quick weeknight dinners or impressive weekend meals. Once you try it, you’ll find yourself keeping fresh basil on hand just so you can make it again—and trust me, your kitchen will smell absolutely incredible while you do.

---

Print