Description
This easy Thai Basil Chicken recipe is a quick and flavorful stir-fry made with tender chicken, spicy chilies, and aromatic Thai basil. Perfect for busy weeknights, it’s better than takeout and ready in 25 minutes. Serve it over jasmine rice for a bold Thai-style dinner.
Ingredients
1 lb boneless chicken thighs or breast, diced
2 cups fresh Thai basil leaves
4 cloves garlic, minced
3 Thai bird’s eye chilies, finely chopped (adjust to taste)
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 teaspoon fish sauce
1 teaspoon sugar
1 small red bell pepper, sliced
1 small yellow bell pepper, sliced
1 small onion, sliced
2 tablespoons vegetable oil
Cooked jasmine rice, for serving
Instructions
1. Dice chicken into bite-sized pieces and set aside. Mince garlic and chilies, slice bell peppers and onion, and rinse basil leaves.
2. In a bowl, mix soy sauce, oyster sauce, fish sauce, and sugar until well combined.
3. Heat oil in a wok or skillet over medium-high heat. Add garlic and chilies; stir-fry for 30 seconds until fragrant.
4. Add chicken and cook, stirring frequently, for 5–7 minutes until browned and mostly cooked through.
5. Toss in the bell peppers and onion; stir-fry for 2 minutes.
6. Pour in the sauce mixture and stir to coat the chicken and veggies evenly.
7. Turn off the heat and stir in Thai basil until wilted.
8. Serve hot over jasmine rice.
Notes
For a vegetarian version, substitute chicken with tofu and use plant-based fish and oyster sauce.
Use a very hot pan to give the chicken that perfect stir-fry sear.
Thai basil is best, but Italian basil can be used if necessary (flavor will be milder).
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 portion
- Calories: 365
- Sugar: 6g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 95mg