This Thai Basil Chicken Thighs recipe delivers the magic of Thai street food in under 30 minutes. Juicy chicken thighs soak up a perfectly balanced sweet-salty-spicy sauce, finished with aromatic fresh basil. It’s a one-pan wonder that’s both exciting and comforting.
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Why You’ll Love This Thai Basil Chicken Thighs
- Fast & satisfying: Ready in 20 minutes with restaurant-level flavor.
- Perfectly balanced sauce: A harmony of salty, sweet, and spicy notes.
- Juicy chicken thighs: Stay succulent and flavorful every time.
- Unforgettable basil aroma: Fresh basil added at the end wakes up the whole dish.
Ingredients & Tools
- 600 g boneless, skinless chicken thighs, cut into bite-sized pieces
- 3 tbsp vegetable or peanut oil
- 6 cloves garlic, finely minced
- 2-4 Thai bird’s eye chilies, finely sliced (adjust to your heat preference)
- 1 large shallot, thinly sliced
- 1 red bell pepper, thinly sliced
- 2 cups fresh holy basil or Thai basil leaves (packed)
- 3 tbsp fish sauce
- 1.5 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1 tbsp palm sugar or light brown sugar
- 1 tsp dark soy sauce (for color, optional)
- 2 tbsp chicken stock or water
Tools: A large wok or a large, heavy-bottomed skillet, and a set of measuring spoons.
Notes: Don’t stress if you can’t find holy basil—Thai basil works wonderfully and is more widely available. The real key here is using a high-heat oil and getting your pan seriously hot before you start. That initial sizzle is everything.
Nutrition (per serving)
| Calories: | 385 kcal |
| Protein: | 35 g |
| Fat: | 22 g |
| Carbs: | 10 g |
| Fiber: | 1 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 12 minutes | Total Time: 22 minutes
Before You Start: Tips & Ingredient Notes
- Can’t find Thai basil? While holy basil is traditional, Thai basil is a fantastic and more accessible substitute. It has a lovely licorice-like flavor that still makes the dish sing. In a real pinch, sweet basil with a few fresh mint leaves can work, but the flavor profile will be different.
- Get your mise en place ready. This recipe cooks fast, so have all your ingredients chopped, measured, and within arm’s reach. Once you start cooking, there’s no time to mince garlic or slice chilies.
- Don’t skip the palm sugar. It has a deep, caramel-like flavor that’s less sharp than white sugar. If you use brown sugar, pack it lightly into the spoon. This subtle sweetness is crucial for balancing the salty fish sauce.
- How spicy do you like it? The heat level is completely customizable. For mild heat, remove the seeds from the chilies. For a real kick, leave them in and add an extra chili or two. You can always add more at the end!
How to Make Thai Basil Chicken Thighs
Step 1: Prepare your chicken and aromatics. Cut your chicken thighs into roughly 1-inch pieces—this ensures they cook quickly and evenly. Finely mince the garlic and slice the chilies and shallot. The goal is to have everything prepped before the oil even hits the pan. Combine the fish sauce, oyster sauce, light soy sauce, palm sugar, and chicken stock in a small bowl. Give it a stir to help the sugar dissolve. This is your powerhouse sauce, so taste it if you’re brave—you’ll get a preview of the incredible balance to come.
Step 2: Sear the chicken. Place your wok or large skillet over high heat and let it get seriously hot. Add the oil and swirl it around. Once the oil is shimmering, add the chicken pieces in a single layer. Don’t crowd the pan—you might need to do this in two batches. Let the chicken sear undisturbed for about 1-2 minutes to get a nice golden-brown color on one side before you start stirring. You’ll hear a loud, confident sizzle when you add it—that’s exactly what you want.
Step 3: Cook the aromatics. Once the chicken is about 80% cooked through and has some good color, push it to one side of the pan. Add the minced garlic, sliced chilies, and shallot to the empty space. Stir-fry them for just 30-60 seconds until they become incredibly fragrant. Be careful not to burn the garlic! The aroma at this stage is just… wow.
Step 4: Add the vegetables and sauce. Now, toss in the sliced red bell pepper and mix everything together. Pour your pre-mixed sauce over the chicken and vegetables. It will bubble and sizzle violently—this is good! The sauce will immediately start to reduce and thicken. Keep tossing everything for another 2-3 minutes until the chicken is fully cooked and the peppers have softened slightly but still have a bit of crunch.
Step 5: The grand basil finale. Turn off the heat. This is the most important part. Immediately add all of the fresh basil leaves and quickly toss them through the hot chicken and sauce. The residual heat will wilt the basil perfectly, releasing its essential oils and that signature fragrance without turning it black or bitter. You’ll notice the entire character of the dish change in an instant.
Step 6: Final check and serve. Give everything one final toss to make sure the sauce is glossy and clinging to every piece. Do a quick taste test—you might want an extra splash of fish sauce for saltiness or a pinch more sugar to round it out. Serve immediately over a mountain of steamed jasmine rice.
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 refresh the sauce.
Serving Suggestions
Complementary Dishes
- Jasmine Rice — The fluffy, slightly sticky grains are the perfect neutral base to soak up every last drop of the incredible sauce.
- Quick-Pickled Cucumbers — Their bright, acidic crunch provides a refreshing contrast that cuts through the richness of the dish beautifully.
- Thai-style Omelette (Khai Jiao) — A crispy, fluffy omelette served on the side adds another layer of texture and makes the meal feel extra special.
Drinks
- A Crisp Lager — The cold, clean bubbles are fantastic for cooling the palate between spicy, savory bites.
- Thai Iced Tea — Its creamy, sweet, and spiced flavor profile is a classic pairing that complements the dish’s complexity.
- Citrusy Sparkling Water — A simple, non-alcoholic option with a squeeze of lime that cleanses the palate and highlights the fresh herbs.
Something Sweet
- Mango with Sticky Rice — The ultimate finale. Sweet, ripe mango and creamy coconut rice provide a soothing, tropical end to the meal.
- Coconut Ice Cream — A few scoops of rich, not-too-sweet coconut ice cream are a simple and incredibly satisfying way to finish.
- Lychees Chilled in Their Syrup — Light, floral, and refreshing, these are like little juicy gems that reset your taste buds after a flavorful meal.
Top Mistakes to Avoid
- Mistake: Crowding the pan with chicken. If you dump all the chicken in at once, you’ll steam it instead of searing it. That beautiful, caramelized crust is key for flavor, so cook in batches if your pan isn’t big enough.
- Mistake: Burning the garlic. Garlic cooks in a flash. If you add it too early or let it sit over high heat for more than a minute, it will turn bitter and ruin the delicate balance of the dish.
- Mistake: Overcooking the basil. Adding the basil while the heat is still on will make it wilt into a dark, slimy mess. The trick is to turn off the heat and then stir it in—the residual heat is all you need.
- Mistake: Not tasting the sauce at the end. This is your last chance to adjust the balance. It might need a pinch more sugar or an extra splash of fish sauce to make it perfect for your palate.
Expert Tips
- Tip: Velvet your chicken for extra tenderness. For an even more restaurant-style texture, marinate your chopped chicken thighs in 1 tbsp of cornstarch and 1 tbsp of water for 15 minutes before cooking. Rinse and pat dry. This “velveting” technique creates a protective layer that keeps the chicken incredibly juicy.
- Tip: Make a double batch of the sauce. The sauce is so good you’ll want extra. Keep a jar of it in your fridge for up to a week. It’s amazing for dressing noodles, stir-frying vegetables, or even as a marinade for grilled meats.
- Tip: Use a mortar and pestle for the aromatics. Instead of mincing the garlic and chilies, try pounding them into a rough paste with a pinch of salt in a mortar. This releases more of their essential oils and creates a deeper, more integrated flavor base.
- Tip: Add a fried egg on top. Take your plate to the next level by topping your Thai Basil Chicken with a sunny-side-up egg. The rich, runny yolk mixing with the sauce and rice is a game-changer.
FAQs
Can I make this with chicken breast instead?
You absolutely can, but you’ll need to be more careful with the cooking time to prevent it from drying out. Chicken breast cooks faster than thighs, so reduce the initial searing time by about a minute. I’d also recommend cutting the breast into slightly larger pieces to help them retain moisture. The flavor will still be great, but you’ll lose some of the succulence that thighs provide.
I can’t find fish sauce. What can I use?
Fish sauce is pretty integral to the authentic flavor, but in a pinch, you can use soy sauce. Use light soy sauce and start with 2 tablespoons, then taste and adjust. It won’t have the same funky, umami depth, but it will still be a tasty stir-fry. For a closer approximation, you could try a teaspoon of Worcestershire sauce mixed with the soy, though it’s not traditional.
Is this dish very spicy?
It can be, but you have full control! The heat comes from the Thai bird’s eye chilies. For a mild version, use just one chili and remove all the seeds (where most of the capsaicin is). For medium heat, use 2-3 chilies with seeds. For authentic, mouth-tingling heat, use 4 or more. Remember, you can always add more fresh chilies as a garnish at the end if you want to bump up the heat.
How should I store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The best way to reheat it is in a skillet over medium heat with a tiny splash of water to loosen the sauce. Avoid the microwave if you can, as it can overcook the chicken and make the basil mushy. The peppers will soften upon reheating, but the flavor will still be fantastic.
Can I add other vegetables to this stir-fry?
Of course! This recipe is quite flexible. Green beans, sliced carrots, broccoli florets, or mushrooms would all be wonderful additions. Just keep in mind that harder vegetables like carrots will need a little more time to cook. You might want to blanch them briefly or add them to the pan right after the chicken to give them a head start before adding the quicker-cooking ingredients.
Thai Basil Chicken Thighs
Make authentic Thai Basil Chicken Thighs in under 30 minutes! This one-pan recipe features juicy chicken in a sweet-salty-spicy sauce. Get the easy recipe now!
Ingredients
For the Ingredients
-
600 g boneless, skinless chicken thighs (cut into bite-sized pieces)
-
3 tbsp vegetable or peanut oil
-
6 cloves garlic (finely minced)
-
2-4 Thai bird’s eye chilies (finely sliced (adjust to your heat preference))
-
1 large shallot (thinly sliced)
-
1 red bell pepper (thinly sliced)
-
2 cups fresh holy basil or Thai basil leaves (packed)
-
3 tbsp fish sauce
-
1.5 tbsp oyster sauce
-
1 tbsp light soy sauce
-
1 tbsp palm sugar or light brown sugar
-
1 tsp dark soy sauce (for color, optional)
-
2 tbsp chicken stock or water
Instructions
-
Prepare your chicken and aromatics. Cut your chicken thighs into roughly 1-inch pieces—this ensures they cook quickly and evenly. Finely mince the garlic and slice the chilies and shallot. The goal is to have everything prepped before the oil even hits the pan. Combine the fish sauce, oyster sauce, light soy sauce, palm sugar, and chicken stock in a small bowl. Give it a stir to help the sugar dissolve. This is your powerhouse sauce, so taste it if you’re brave—you’ll get a preview of the incredible balance to come.01
-
Sear the chicken. Place your wok or large skillet over high heat and let it get seriously hot. Add the oil and swirl it around. Once the oil is shimmering, add the chicken pieces in a single layer. Don’t crowd the pan—you might need to do this in two batches. Let the chicken sear undisturbed for about 1-2 minutes to get a nice golden-brown color on one side before you start stirring. You’ll hear a loud, confident sizzle when you add it—that’s exactly what you want.02
-
Cook the aromatics. Once the chicken is about 80% cooked through and has some good color, push it to one side of the pan. Add the minced garlic, sliced chilies, and shallot to the empty space. Stir-fry them for just 30-60 seconds until they become incredibly fragrant. Be careful not to burn the garlic! The aroma at this stage is just… wow.03
-
Add the vegetables and sauce. Now, toss in the sliced red bell pepper and mix everything together. Pour your pre-mixed sauce over the chicken and vegetables. It will bubble and sizzle violently—this is good! The sauce will immediately start to reduce and thicken. Keep tossing everything for another 2-3 minutes until the chicken is fully cooked and the peppers have softened slightly but still have a bit of crunch.04
-
The grand basil finale. Turn off the heat. This is the most important part. Immediately add all of the fresh basil leaves and quickly toss them through the hot chicken and sauce. The residual heat will wilt the basil perfectly, releasing its essential oils and that signature fragrance without turning it black or bitter. You’ll notice the entire character of the dish change in an instant.05
-
Final check and serve. Give everything one final toss to make sure the sauce is glossy and clinging to every piece. Do a quick taste test—you might want an extra splash of fish sauce for saltiness or a pinch more sugar to round it out. Serve immediately over a mountain of steamed jasmine rice.06
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