If you’re craving a quick, flavorful dish that packs a punch, let me introduce you to my Thai Basil Chicken Stir-Fry Recipe. This stir-fry comes together in just minutes but tastes like you’ve been simmering it all day. I absolutely love how the fragrant Thai basil and fiery bird’s eye chilli come together with tender chicken for a sensational meal that’s perfect anytime you want a little spicy, savory magic on your plate. Keep reading—I promise this recipe is fan-freaking-tastic, and I’ll share my tips so you can nail it perfectly at home!
Why You’ll Love This Recipe
- Super Quick to Make: You can have this delicious dish ready in about 15 minutes, perfect for busy weeknights.
- Authentic Thai Flavors: The balance of spicy, sweet, and savory tastes will transport your taste buds straight to Thailand.
- Simple Ingredients: It uses pantry staples and fresh ingredients that are easy to find, even if you don’t have a specialty Asian market nearby.
- Family Favorite: Once I made this, my family kept asking for it—and yours will too!
Ingredients You’ll Need
Picking the right ingredients is key to getting that perfect balance of flavor and freshness in this Thai Basil Chicken Stir-Fry Recipe. I’ll walk you through what makes each component special and share tips to help if you can’t find exactly what you want.
- Chicken thigh fillets: I love using thigh meat over breast for this recipe because it stays juicy and tender even with high-heat cooking.
- Green onion: Using both the white and green parts adds lovely texture and layers of flavor.
- Thai basil leaves: If you can find holy basil, that’s the real deal—it’s peppery and aniseedy—but Thai basil from the supermarket works wonderfully too.
- Garlic cloves: Finely chop instead of mincing or using jarred garlic; it helps prevent burning and keeps the flavor fresh.
- Bird’s eye or Thai chilli: Deseed it if you want to tame the heat just a touch. Trust me, those chilis will wake up your palate.
- Oil: Peanut oil is perfect here for its high smoke point and subtle nuttiness, but vegetable or canola oil works fine too.
- Sauces (oyster, light soy, dark soy): These create the deep, savory backbone of the dish—if you can only find all-purpose soy sauce, that’s okay. Just don’t skip the oyster sauce.
- Sugar: Balances the savory and spicy flavors perfectly.
- Water: Helps to combine the sauce and create that beautiful glossy finish.
- Steamed jasmine rice: The best vehicle for soaking up all that delicious sauce.
Variations
I’ve played around with this Thai Basil Chicken Stir-Fry Recipe quite a bit, and it’s fun to customize it according to your taste or dietary needs. Don’t be shy about making it your own—it’s very forgiving!
- Vegetarian version: Swap the chicken for firm tofu or mushrooms—just make sure to press the tofu well to avoid sogginess.
- Heat levels: I usually do half a bird’s eye chili for medium heat, but if you love fire, go ahead and add more or just keep it minimal if sensitive to spice.
- Herb swaps: If you don’t have Thai or holy basil, regular sweet basil is still lovely—though it won’t have that classic anise flavor.
- Extra veggies: Peppers or snap peas make perfect additions if you want some crunch and color.
How to Make Thai Basil Chicken Stir-Fry Recipe
Step 1: Mix up the sauce
Start by combining your oyster sauce, light soy sauce, dark soy sauce, sugar, and water in a small bowl. Stir it until the sugar dissolves completely. Having the sauce ready to go means you can keep the cooking fast and smooth, which is the secret to that silky, glossy coating on your chicken.
Step 2: Sizzle garlic and chili
Heat your oil in a wok or large pan over high heat until it’s shimmering. Toss in the finely chopped garlic and bird’s eye chili, and stir-fry for about 10 seconds. I always tell people: don’t inhale here unless you want a fiery coughing fit! That brief sizzle releases amazing aroma without burning the garlic.
Step 3: Cook the chicken with green onions
Add the white parts of the green onions, then your bite-sized chicken pieces. Stir-fry for about 2 minutes until the chicken isn’t pink anymore and starts to develop a little color. Keeping your pan hot and stirring quickly helps keep the chicken tender and juicy.
Step 4: Add the sauce and finish cooking
Pour in the sauce mixture and keep cooking for around a minute while stirring. The water will reduce and the sauce thickens, coating the chicken in a savory, glossy glaze that’s downright irresistible.
Step 5: Toss in basil and green onion tops
Turn off the heat and quickly stir through the green parts of the onions and your lovely fresh basil leaves until just wilted. This step keeps the basil vibrant and fragrant, intensifying the fresh, herbal notes. Serve immediately with steaming jasmine rice for the full experience!
Pro Tips for Making Thai Basil Chicken Stir-Fry Recipe
- High Heat is Your Friend: Using a hot wok or pan helps you achieve that signature stir-fry sear without stewing the chicken.
- Finely Chop Garlic: I found that finely chopped garlic releases flavor without burning, unlike minced or jarred versions which can char quickly.
- Don’t Skip the Basil: Basil is not just garnish—it’s the star aromatic here that brings the dish alive, so toss it in at the last second to keep it fresh.
- Choose the Right Soy Sauce: Mixing light and dark soy sauce gives you a perfect balance of saltiness and color, but if you only have one type, adjust the quantity carefully to avoid overpowering the dish.
How to Serve Thai Basil Chicken Stir-Fry Recipe
Garnishes
For garnishes, I keep it simple: extra fresh Thai basil leaves scattered on top add that fresh herbal pop I crave. Sometimes I add thin slices of fresh red chili or a wedge of lime for a zesty kick. I love how these bright touches finish the dish and invite everyone to customize their plate.
Side Dishes
Steamed jasmine rice is an absolute must because it soaks up that amazing sauce beautifully. On the side, I usually toss some refreshing cucumber and tomato slices—no dressing needed—because their cool crunch perfectly balances the spicy heat in the stir-fry.
Creative Ways to Present
For a fun twist when guests are over, I’ve served this Thai Basil Chicken Stir-Fry Recipe in individual lettuce cups for a DIY “wrap” feel. It makes the meal interactive and keeps it fresh and light for warm weather dining. Another idea is plating it over coconut rice or alongside a simple papaya salad to ramp up the Thai vibe.
Make Ahead and Storage
Storing Leftovers
I keep leftovers in an airtight container in the fridge, and they usually stay good for up to 2 days. The flavors deepen overnight, making it even tastier the next day. Just make sure to cool it completely before sealing to keep everything fresh.
Freezing
Freezing works okay if you want to save extra portions, though the texture of the basil will change when thawed. I usually leave out the basil if I’m freezing and then stir in fresh basil when reheating.
Reheating
I reheat leftovers gently in a skillet over medium heat with a splash of water to loosen the sauce, stirring often to prevent drying out. This method keeps the chicken moist and revives the flavors nicely. Add fresh basil at the end for that just-cooked brightness.
FAQs
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Can I use chicken breast instead of thigh meat?
Yes, you can, but chicken thighs stay juicier and more tender when stir-fried quickly over high heat. If using breast, cut smaller pieces and don’t overcook to avoid dryness.
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What if I can’t find Thai or holy basil?
No worries! Regular sweet basil works well as a substitute. It won’t have the exact peppery kick but will still add lovely herbal aroma.
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How spicy is this Thai Basil Chicken Stir-Fry Recipe?
It has a noticeable kick thanks to the bird’s eye chili, but you can adjust the heat by using fewer chilies or removing the seeds to tame the spice level.
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Can I make this recipe ahead of time?
Absolutely! It reheats well, making it a great choice for meal prep. Just add fresh basil when reheating for best flavor.
Final Thoughts
This Thai Basil Chicken Stir-Fry Recipe is one of those quick dishes I come back to again and again because it’s fast, flavorful, and never disappoints. Every time I cook it, I feel like I’m treating myself to a little slice of Thailand at home. I hope you’ll love it as much as my family and I do—give it a try tonight and watch how everyone swoons over the combination of spicy chili, sweet-savory sauce, and fragrant basil. Trust me, it’s worth every bite!
Print
Thai Basil Chicken Stir-Fry Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Stir-frying
- Cuisine: Thai
Description
This Thai Chilli Basil Chicken recipe is a quick and vibrant stir-fry featuring tender chicken thigh pieces cooked with aromatic garlic, spicy bird’s eye chili, and fragrant Thai basil leaves. The dish is finished with a glossy, flavorful sauce made from oyster and soy sauces, perfectly balanced by a touch of sugar. Ideal for a speedy weeknight dinner, it pairs wonderfully with steamed jasmine rice for an authentic Thai meal experience.
Ingredients
Chicken and Aromatics
- 225g / 7oz chicken thigh fillets, skinless boneless, cut into bite size pieces
- 1 green onion, cut into 4cm / 2″ lengths
- 1 cup Thai basil leaves, loosely packed (Holy Basil if available)
- 2 garlic cloves, large, finely chopped
- 1 bird’s eye or Thai chilli, deseeded and finely chopped
- 1 1/2 tbsp oil (peanut, vegetable, or canola)
Sauce
- 2 tsp oyster sauce
- 1 tsp light soy sauce
- 1 tsp dark soy sauce (or all purpose soy sauce)
- 1 tsp sugar
- 2 tbsp water
Serving
- Steamed jasmine rice
Instructions
- Prepare the Sauce: In a small bowl, mix together the oyster sauce, light soy sauce, dark soy sauce, sugar, and water until fully combined to create a savory and slightly sweet sauce.
- Heat the Oil: Warm 1 1/2 tablespoons of your chosen oil in a wok or large frying pan over high heat until shimmering and hot.
- Sauté Garlic and Chilli: Add the finely chopped garlic and deseeded chilli to the hot oil. Cook for about 10 seconds, stirring quickly to prevent burning and avoid inhaling the spicy fumes.
- Cook Chicken and Green Onion Whites: Add the white parts of the green onion along with the bite-sized chicken pieces to the pan. Stir-fry for approximately 2 minutes until the chicken is cooked through and lightly browned.
- Add the Sauce: Pour the prepared sauce into the pan with the chicken and stir well. Cook for 1 minute, allowing the water to reduce and the sauce to thicken into a glossy coating around the chicken.
- Finish with Basil and Green Onion Greens: Toss in the green leafy parts of the green onions along with the Thai basil leaves. Stir gently just until the basil wilts to preserve its fresh aroma and flavor. Serve immediately alongside steamed jasmine rice.
Notes
- Holy Basil: The traditional Thai basil variant known for its aniseed and peppery notes, often available at Thai grocery stores. It provides the most authentic flavor profile for this dish.
- Thai Basil: More commonly found in supermarkets, Thai basil offers a sweet and slightly spicy flavor that works well if Holy Basil is unavailable.
- Substituting Basil: If neither Holy nor Thai basil is accessible, regular sweet basil can still be used. The sauce’s robust flavor will dominate, making this an acceptable alternative.
- Garlic Preparation: Finely chopping rather than mincing garlic prevents it from burning and spitting in the hot wok, ensuring a smoother cooking experience.
- Soy Sauce Variations: Light and dark soy sauces together provide a balanced flavor and color. Using only all-purpose soy sauce is possible, but the flavor might be less intense and the color paler. Avoid using only dark soy sauce as it can be overly strong.
- Serving Size: This recipe yields one large portion or two moderate servings. Complement it with slices of cucumber and tomato for a refreshing, traditional Thai accompaniment.
- Nutrition: Nutritional values exclude steamed jasmine rice and focus on the chicken stir-fry portion.
Nutrition
- Serving Size: 1 serving (excluding rice)
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 33 g
- Cholesterol: 95 mg
