This Thai Basil Chicken brings the vibrant, aromatic energy of Thai street food to your kitchen in under 20 minutes. The sizzle of garlic, chilies, and holy basil creates an addictive savory-sweet-spicy stir-fry that’s incredibly satisfying. It’s a weeknight hero dish that’s faster than takeout.
Love Thai Basil Chicken? So do we! If you're into Chicken Recipes or curious about Chicken, you'll find plenty of inspiration below.
Why You’ll Love This Thai Basil Chicken
- Fast & weeknight-friendly: Ready in 20 minutes with bold street-food flair.
- Addictive flavor balance: Savory, sweet, and spicy sauce coats every bite.
- Incredibly aromatic: Fresh basil stirred in at the end fills the kitchen with fragrance.
- Wonderfully versatile: Easy to swap proteins or serve over rice, noodles, or in lettuce cups.
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 chopped (adjust to your heat preference)
- 1 tbsp neutral oil (like vegetable or canola)
- 2 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 tsp dark soy sauce (for color)
- 1 tsp granulated sugar
- 2 cups fresh holy basil or Thai basil leaves (packed)
- 1 large shallot, thinly sliced
- 1 red bell pepper, thinly sliced (optional, for color and crunch)
Tools: A large wok or a large, heavy-bottomed skillet, a sturdy spatula
Notes: Fish sauce provides salty umami depth; oyster sauce adds sweetness and body. Don’t skip the fresh basil—it’s the soul of the dish.
Nutrition (per serving)
| Calories: | 280 kcal |
| Protein: | 25 g |
| Fat: | 15 g |
| Carbs: | 10 g |
| Fiber: | 1 g |
Serves: 3 | Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes
Before You Start: Tips & Ingredient Notes
- Get your mise en place ready. This dish cooks incredibly fast, so you won’t have time to chop garlic or measure sauces once you start. Have everything prepped and within arm’s reach of the stove.
- What’s the deal with the basil? Authentic Pad Krapow uses holy basil, which has a slightly spicier, more peppery flavor. Thai basil is a fantastic and more accessible substitute with its lovely anise notes. Do not use Italian sweet basil—it’s too mild and will wilt into nothing.
- Don’t be shy with the heat. Thai bird’s eye chilies are traditional and pack a serious punch. You can remove the seeds to lessen the heat, or for a truly mild version, use a milder chili like a jalapeño. The spice level is totally customizable.
- The power of the wok. Using a wok isn’t just for show—its shape allows for high-heat stir-frying and quick evaporation, which is key to getting that classic “wok hei” or breath of the wok flavor. If you don’t have one, a large cast-iron or stainless steel skillet is your next best bet.
How to Make Thai Basil Chicken
Step 1: Start by getting all your ingredients prepped. Mince the garlic, chop the chilies, slice the shallot and bell pepper if using, and measure out your sauces. This is the most important step—trust me, you do not want to be searching for the fish sauce while your garlic is burning. Have your basil leaves ready to go in a bowl nearby.
Step 2: Place your wok or large skillet over high heat and let it get seriously hot. You should see little wisps of smoke rising from the surface. Add the neutral oil and swirl it around to coat the surface. Immediately add the minced garlic and chopped chilies. Stir-fry for just 15-20 seconds until incredibly fragrant—be careful not to let it burn, or it will turn bitter.
Step 3: Crumble in the ground chicken. Use your spatula to break it up into small pieces. You’ll want to stir and toss it constantly, ensuring it cooks evenly and gets a bit of sear on the outside. Cook for about 3-4 minutes until the chicken is no longer pink. If you’re using the bell pepper and shallot, add them now and stir-fry for another minute until they just begin to soften.
Step 4: Now, it’s sauce time! Pour in the oyster sauce, fish sauce, dark soy sauce, and sprinkle the sugar over the chicken. Give everything a really good toss, making sure the sauce coats every bit of meat and vegetable. You’ll notice the color deepening to a rich, glossy brown almost immediately. Let it bubble and reduce for about a minute.
Step 5: The final, most important flourish: the basil. Turn off the heat. Add the huge pile of fresh basil leaves to the wok and stir them through the hot chicken. The residual heat is perfect for wilting the basil just enough to release its incredible aroma without making it soggy or black. You’ll be amazed at how the fragrance fills your kitchen.
Step 6: Do a quick taste test. It should be savory, a little sweet, and have a good kick of heat. If it needs more salt, add a dash more fish sauce. If you want more sweetness, a tiny pinch more sugar. Serve it immediately over a mound of steaming jasmine rice, and for the ultimate experience, top it with a fried egg with a runny yolk.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze base (without fresh basil) for up to 1 month.
- Reviving: Reheat in a skillet; stir in fresh basil at the end.
Serving Suggestions
Complementary Dishes
- Jasmine Rice — The classic, non-negotiable base. Its delicate floral scent is the perfect backdrop to the bold, spicy chicken.
- Simple Cucumber Salad — Sliced cucumbers with a quick dressing of rice vinegar, sugar, and salt provides a cool, crisp, and refreshing contrast to the heat.
- Thai-Style Omelette (Khai Jiao) — A fluffy, deep-fried omelette is a classic side that adds another layer of texture and richness to the meal.
Drinks
- Thai Iced Tea — The creamy, sweet, and spiced flavors are a legendary pairing that cools the palate beautifully against the chili heat.
- Cold Lager — A crisp, light beer like a Singha or Chang is the quintessential street food drink—effortlessly refreshing and bubbly.
- Lemongrass Ginger Cooler — A non-alcoholic option with zesty, aromatic notes that cleanse the palate between spicy bites.
Something Sweet
- Mango with Sticky Rice — The ultimate Thai dessert. The sweet, creamy mango and rich coconut sticky rice are a heavenly finish to a spicy meal.
- Coconut Ice Cream — A few scoops of rich, dairy-free coconut ice cream topped with roasted peanuts is a simple, cooling, and satisfying end.
- Pandan Custard — A warm, fragrant, and subtly sweet custard with the unique, vanilla-like aroma of pandan leaves.
Top Mistakes to Avoid
- Mistake: Not getting your wok hot enough. If the pan isn’t screaming hot, the chicken will steam and release water instead of searing, resulting in a soggy, boiled-tasting dish rather than a fragrant stir-fry.
- Mistake: Overcooking the basil. If you add the basil while the heat is still on, it will turn black, slimy, and lose all its beautiful aroma. Always turn off the heat first and let the residual warmth do the work.
- Mistake: Skipping the sugar. It might seem like a small amount, but the sugar is crucial for balancing the intense saltiness of the fish sauce and the richness of the oyster sauce. Without it, the flavors can taste one-dimensional and overly salty.
- Mistake: Using lean ground chicken breast. While it works, ground chicken thigh has more fat, which means more flavor and a juicier, more succulent final texture. It’s worth seeking out.
Expert Tips
- Tip: Make a double batch of the sauce and keep it in the fridge. Mix the oyster sauce, fish sauce, soy, and sugar in a jar. Then on a busy night, you can have this dish on the table in under 10 minutes—just sauté your protein and aromatics, add the pre-mixed sauce, and finish with basil.
- Tip: For an extra layer of flavor, bruise the basil. Before adding the leaves to the wok, give them a quick clap between your hands or a rough chop. This helps to release even more of their essential oils and fragrance.
- Tip: Create a “well” for a perfect fried egg topping. After plating the chicken and rice, use the back of a spoon to make a small indentation in the center of the rice. When you slide your sunny-side-up egg on top, the yolk will settle neatly into the well, preventing it from sliding off.
- Tip: Use a food processor for ultra-fast prep. To mince your garlic and chilies in seconds, throw peeled garlic cloves and whole chilies into a small food processor and pulse until finely chopped. You can even pulse the shallot with them.
FAQs
Can I make this vegetarian or vegan?
Absolutely! For a vegan version, swap the ground chicken for crumbled firm tofu or a plant-based ground “meat.” Use vegetarian oyster sauce (mushroom-based) and a vegan fish sauce substitute. The cooking method remains exactly the same, and you’ll still get that incredible savory, aromatic result that’s just as satisfying.
I can’t find Thai basil or holy basil. What can I use?
This is a common hurdle! While the flavor won’t be exactly the same, a combination of fresh mint and regular basil can work in a pinch. Use about 1.5 cups of basil and 1/2 cup of mint. The mint will provide a bit of that sharp, peppery note that holy basil has. Do not use only Italian basil, as it’s too mild.
How do I adjust the spiciness?
You have full control! For less heat, remove the seeds and white membranes from the chilies before chopping, as that’s where most of the capsaicin resides. For more heat, add an extra chili or two, or even add a pinch of crushed red pepper flakes along with the garlic. For no heat at all, use a small, diced red bell pepper instead.
Can I meal prep this dish?
You can, but with one caveat: the basil. Cook the chicken base with the sauce and store it in an airtight container for up to 3 days. When you’re ready to eat, reheat a portion in a skillet and stir in a fresh handful of basil leaves right at the end. This ensures you still get that vibrant, fresh basil flavor and aroma.
What’s the best way to reheat leftovers?
Always use a skillet or wok on the stovetop! Microwaving will steam the dish and make the basil mushy. A quick toss in a hot pan will re-crisp the chicken slightly and revive the flavors beautifully. You may even want to add a tiny splash of water or chicken stock to loosen the sauce as it heats.
Thai Basil Chicken
Make authentic Thai Basil Chicken at home in 20 minutes! This easy stir-fry recipe is bursting with savory, spicy flavor. Get the step-by-step guide now!
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 chopped (adjust to your heat preference))
-
1 tbsp neutral oil (like vegetable or canola)
-
2 tbsp oyster sauce
-
1 tbsp fish sauce
-
1 tsp dark soy sauce (for color)
-
1 tsp granulated sugar
-
2 cups fresh holy basil or Thai basil leaves (packed)
-
1 large shallot (thinly sliced)
-
1 red bell pepper (thinly sliced (optional, for color and crunch))
Instructions
-
Start by getting all your ingredients prepped. Mince the garlic, chop the chilies, slice the shallot and bell pepper if using, and measure out your sauces. This is the most important step—trust me, you do not want to be searching for the fish sauce while your garlic is burning. Have your basil leaves ready to go in a bowl nearby.01
-
Place your wok or large skillet over high heat and let it get seriously hot. You should see little wisps of smoke rising from the surface. Add the neutral oil and swirl it around to coat the surface. Immediately add the minced garlic and chopped chilies. Stir-fry for just 15-20 seconds until incredibly fragrant—be careful not to let it burn, or it will turn bitter.02
-
Crumble in the ground chicken. Use your spatula to break it up into small pieces. You’ll want to stir and toss it constantly, ensuring it cooks evenly and gets a bit of sear on the outside. Cook for about 3-4 minutes until the chicken is no longer pink. If you’re using the bell pepper and shallot, add them now and stir-fry for another minute until they just begin to soften.03
-
Now, it’s sauce time! Pour in the oyster sauce, fish sauce, dark soy sauce, and sprinkle the sugar over the chicken. Give everything a really good toss, making sure the sauce coats every bit of meat and vegetable. You’ll notice the color deepening to a rich, glossy brown almost immediately. Let it bubble and reduce for about a minute.04
-
The final, most important flourish: the basil. Turn off the heat. Add the huge pile of fresh basil leaves to the wok and stir them through the hot chicken. The residual heat is perfect for wilting the basil just enough to release its incredible aroma without making it soggy or black. You’ll be amazed at how the fragrance fills your kitchen.05
-
Do a quick taste test. It should be savory, a little sweet, and have a good kick of heat. If it needs more salt, add a dash more fish sauce. If you want more sweetness, a tiny pinch more sugar. Serve it immediately over a mound of steaming jasmine rice, and for the ultimate experience, top it with a fried egg with a runny yolk.06
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