Thai Basil Chicken delivers the vibrant, aromatic punch of Thai street food in under 20 minutes. This quick stir-fry balances salty, sweet, and spicy flavors with the signature fragrance of holy basil. It’s a weeknight hero that never fails to impress.
Craving a delicious Thai Basil Chicken? You've come to the right spot! From Chicken Breast Recipes favorites to amazing Christmas Cookie recipes, there's something here for everyone.
Why You’ll Love This Thai Basil Chicken
- Fast & easy: Ready in about 15 minutes of active cooking.
- Perfect flavor balance: Salty, sweet, spicy, and aromatic all at once.
- Versatile: Adjust spice, swap proteins, or serve your way.
- Intoxicating aroma: Holy basil’s fragrance is a sensory experience.
Ingredients & Tools
- 450 g ground chicken (preferably thigh meat for more flavor)
- 4 cloves garlic, finely minced
- 2-4 Thai bird’s eye chilies, finely minced (adjust to your heat preference)
- 1 tbsp neutral oil (like vegetable or canola)
- 2 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 tbsp light soy sauce
- 1 tsp dark soy sauce (for color)
- 2 tsp palm sugar, lightly packed (or light brown sugar)
- 2 cups fresh holy basil leaves (Thai basil), loosely packed
- 1 large shallot, thinly sliced
- 2 tbsp chicken stock or water
Tools: A large wok or a large, heavy-bottomed skillet, a sturdy spatula
Notes: Getting the right ingredients really makes a difference here—especially the holy basil, which has a distinct, peppery-anise flavor you just can’t replicate with other varieties. A little goes a long way in creating that authentic taste.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 28 g |
| Fat: | 18 g |
| Carbs: | 12 g |
| Fiber: | 1 g |
Serves: 2 | Prep Time: 10 minutes | Cook Time: 8 minutes | Total Time: 18 minutes
Before You Start: Tips & Ingredient Notes
- Holy Basil vs. Sweet Basil. They are not the same! Holy basil (also called Thai basil) has purple stems, a licorice-like scent, and a spicier, more peppery flavor. It’s essential for the authentic taste. If you absolutely can’t find it, sweet basil is a passable substitute, but the flavor profile will be different.
- Get your mise en place ready. This dish cooks incredibly fast, so you won’t have time to chop or measure once you start. Have all your sauces mixed, your aromatics chopped, and your basil leaves ready to go. It makes the process seamless.
- Don’t skip the dark soy sauce. It’s mainly for that beautiful, deep caramel color. It doesn’t add a ton of saltiness, but it gives the dish its characteristic dark, glossy look. If you don’t have it, just use an extra teaspoon of light soy sauce.
- Adjust the heat to your comfort. Thai bird’s eye chilies are seriously spicy. For a mild version, start with one and remove the seeds. For authentic heat, use 3-4. You can always add more, but you can’t take it out!
How to Make Thai Basil Chicken
Step 1: Start by prepping all your ingredients. This is the most crucial step for success. Mince your garlic and chilies as finely as you can—this helps them infuse their flavor throughout the dish evenly. Thinly slice your shallot, and measure out all your sauces into a small bowl, adding the palm sugar to it as well. The trick is to have everything within arm’s reach before you even turn on the heat.
Step 2: Heat your wok or large skillet over high heat until it’s seriously hot. You should see a slight wisp of smoke. Add the neutral oil and swirl it around to coat the surface. Immediately add the minced garlic and chilies. Stir-fry for just 15-20 seconds—you’ll notice an incredible aroma blooming, but you mustn’t let the garlic brown or it will turn bitter.
Step 3: Crank the heat to its highest setting and add the ground chicken. Use your spatula to break it up into small crumbles. You want it to sear and cook quickly, not steam. Let it cook for about 2-3 minutes, stirring occasionally, until it’s no longer pink and has some nice browned bits.
Step 4: Now, add the sliced shallot and give everything a quick toss. Cook for another minute until the shallot just begins to soften. It should still have a little bit of crunch for texture.
Step 5: It’s sauce time! Pour your pre-mixed sauce and the chicken stock into the wok. The liquid will sizzle and steam dramatically. Keep stir-frying, tossing everything together, for about a minute. You’ll see the sauce start to thicken slightly and coat the chicken beautifully.
Step 6: The final, magical step. Turn off the heat. Immediately add the vast majority of your holy basil leaves, reserving a few for garnish. The residual heat from the wok and the chicken is perfect for wilting the basil without overcooking it. Toss everything together vigorously for about 30 seconds—you’ll be enveloped in that signature, mouthwatering fragrance.
Step 7: Do a quick taste test. It should be a powerful balance of salty, sweet, and spicy. Adjust if needed—maybe a tiny splash more fish sauce for saltiness, or a pinch more sugar to round it out. Serve immediately over a mound of steaming jasmine rice, with a fried egg on top if you’re feeling indulgent.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze for up to 1 month; thaw in fridge before reheating.
- Reviving: Reheat gently in a skillet with a splash of water to restore texture.
Serving Suggestions
Complementary Dishes
- Som Tum (Green Papaya Salad) — The sharp, fresh, and tangy flavors of this classic salad cut through the richness of the chicken perfectly, creating a fantastic textural and flavor contrast.
- Simple Cucumber Salad — Just some sliced cucumbers with a quick dressing of rice vinegar, sugar, and a pinch of salt. It’s a cool, refreshing palate cleanser between bites of the spicy chicken.
- Tom Kha Gai (Coconut Soup) — If you want to go all out, this creamy, aromatic coconut soup with galangal and lemongrass makes for a luxurious and comforting starter.
Drinks
- Thai Iced Tea — The creamy sweetness and strong tea flavor is the classic, unbeatable partner for spicy Thai food. It soothes the palate and complements the dish wonderfully.
- A Crisp Lager — A cold, light beer like a Singha or Chang lager helps temper the heat and refresh your taste buds with every sip.
- Cold Limeade — The tart and sweet citrus is incredibly refreshing and enhances the lime notes often found in other components of a Thai meal.
Something Sweet
- Mango with Sticky Rice — It’s the quintessential Thai dessert. The sweet, creamy mango and rich coconut sticky rice are the perfect, dreamy end to a spicy meal.
- Coconut Ice Cream — A simple scoop of high-quality coconut ice cream is wonderfully cooling and not too heavy, making it a lovely, effortless finish.
- Pandan Custard — If you can find it, this subtly sweet, vibrantly green custard with its unique, vanilla-like flavor is a truly authentic and delightful treat.
Top Mistakes to Avoid
- Mistake: Crowding the wok or using low heat. This dish relies on high, intense heat to sear the meat and create “wok hei” (the breath of the wok), that smoky flavor. If the pan isn’t hot enough, the chicken will steam and become gray and watery.
- Mistake: Overcooking the basil. You add the basil at the very end, off the heat. The residual warmth is enough to wilt it and release its oils. If you cook it for too long, it turns black, bitter, and loses its beautiful aroma.
- Mistake: Not tasting and adjusting at the end. The balance of salty-sweet-spicy is personal. Always do a final taste and don’t be afraid to add a tiny bit more fish sauce or sugar to make it perfect for your palate.
- Mistake: Using lean ground chicken breast. Breast meat can become dry and crumbly. Ground chicken thigh has more fat, which means more flavor and a juicier, more succulent final texture.
Expert Tips
- Tip: Make a double batch of the sauce and keep it in the fridge. Honestly, this is a game-changer for busy weeks. You can have a jar of the pre-mixed sauce ready to go, making this a true 10-minute meal any night of the week.
- Tip: For an extra layer of flavor, bruise your basil. Before adding it to the wok, give the basil leaves a quick clap between your hands or a rough chop. This helps to release even more of those incredible essential oils.
- Tip: Use a mortar and pestle for the aromatics. Instead of mincing, you can pound the garlic and chilies into a rough paste in a mortar. This creates a deeper, more integrated base flavor that clings to the chicken beautifully.
- Tip: The fried egg is non-negotiable for many. Serving this over rice with a perfectly fried egg, with a runny yolk that mixes into the rice and chicken, elevates it from a simple stir-fry to a legendary one-bowl meal.
FAQs
Can I use a different protein?
Absolutely! This recipe is very adaptable. Ground pork is a very common and delicious alternative. You can also use ground turkey, or for a vegetarian version, use crumbled firm tofu or a plant-based ground “meat”. Just adjust the cooking time slightly depending on what you use—tofu will need less time, while pork may need a minute or two more.
I can’t find holy basil anywhere. What can I do?
This is a common issue. Your best bet is to check Asian grocery stores, especially Thai or Vietnamese markets. If you truly can’t find it, sweet Italian basil is your best substitute. The flavor will be different—more sweet and less peppery—but it will still be delicious. You could also add a few fresh mint leaves with the sweet basil to mimic some of that complexity.
How can I make this less spicy?
Easy! Simply reduce the number of Thai chilies. Start with just one, and make sure to remove the seeds and ribs, as that’s where most of the capsaicin (the heat compound) resides. You can even use a milder chili like a serrano or jalapeño for a gentler kick. Remember, you can always add more heat at the table with chili flakes or a chili sauce.
Is there a substitute for fish sauce?
Fish sauce provides a unique salty, umami depth. If you need a substitute, you can use light soy sauce, but you’ll lose some complexity. For a vegetarian option, a good-quality vegan fish sauce or a tablespoon of soy sauce mixed with a teaspoon of white miso paste can work well to replicate that savory punch.
How do I store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I strongly recommend using a skillet over medium heat with a tiny splash of water. The microwave can make the basil mushy and the texture a bit rubbery. Gently reheating on the stove will help it retain its best texture and flavor.
Thai Basil Chicken
Make authentic Thai Basil Chicken in just 20 minutes! This easy stir-fry is packed with savory, spicy, and aromatic flavors. Get the simple recipe and cook it tonight!
Ingredients
For the Ingredients
-
450 g ground chicken (preferably thigh meat for more flavor)
-
4 cloves garlic (finely minced)
-
2-4 Thai bird's eye chilies (finely minced (adjust to your heat preference))
-
1 tbsp neutral oil (like vegetable or canola)
-
2 tbsp oyster sauce
-
1 tbsp fish sauce
-
1 tbsp light soy sauce
-
1 tsp dark soy sauce (for color)
-
2 tsp palm sugar (lightly packed (or light brown sugar))
-
2 cups fresh holy basil leaves (Thai basil, loosely packed)
-
1 large shallot (thinly sliced)
-
2 tbsp chicken stock or water
Instructions
-
Start by prepping all your ingredients. This is the most crucial step for success. Mince your garlic and chilies as finely as you can—this helps them infuse their flavor throughout the dish evenly. Thinly slice your shallot, and measure out all your sauces into a small bowl, adding the palm sugar to it as well. The trick is to have everything within arm's reach before you even turn on the heat.01
-
Heat your wok or large skillet over high heat until it’s seriously hot. You should see a slight wisp of smoke. Add the neutral oil and swirl it around to coat the surface. Immediately add the minced garlic and chilies. Stir-fry for just 15-20 seconds—you’ll notice an incredible aroma blooming, but you mustn't let the garlic brown or it will turn bitter.02
-
Crank the heat to its highest setting and add the ground chicken. Use your spatula to break it up into small crumbles. You want it to sear and cook quickly, not steam. Let it cook for about 2-3 minutes, stirring occasionally, until it’s no longer pink and has some nice browned bits.03
-
Now, add the sliced shallot and give everything a quick toss. Cook for another minute until the shallot just begins to soften. It should still have a little bit of crunch for texture.04
-
It’s sauce time! Pour your pre-mixed sauce and the chicken stock into the wok. The liquid will sizzle and steam dramatically. Keep stir-frying, tossing everything together, for about a minute. You’ll see the sauce start to thicken slightly and coat the chicken beautifully.05
-
The final, magical step. Turn off the heat. Immediately add the vast majority of your holy basil leaves, reserving a few for garnish. The residual heat from the wok and the chicken is perfect for wilting the basil without overcooking it. Toss everything together vigorously for about 30 seconds—you’ll be enveloped in that signature, mouthwatering fragrance.06
-
Do a quick taste test. It should be a powerful balance of salty, sweet, and spicy. Adjust if needed—maybe a tiny splash more fish sauce for saltiness, or a pinch more sugar to round it out. Serve immediately over a mound of steaming jasmine rice, with a fried egg on top if you’re feeling indulgent.07
Not what you're looking for?
