What I WISH all takeout tasted like!
It’s not often I toot my own horn, but this recipe deserves an entire ROUND of tooting. (Okay, may have gotten carried away there!)
But in all seriousness, this Thai Basil Chicken is hands down one of the BEST and most authentic-tasting stir-fry dishes I have ever made. Yup, maybe even better than this General Tso’s Chicken or this Beef Stir-Fry. And if you love Thai food, this is a must-try.
Not only is it incredibly simple to throw together—like in-30-minutes kind of easy…
… But the fresh flavors of the basil leaves pair so beautifully with the slightly sweet and spicy sauce.
The Secret Ingredient That Makes it a Winner
Fish sauce is the unsung hero that makes this umami-rich dish shine. If you’re hesitant, simply add a teaspoon at a time until you reach the perfect taste!
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Chicken. Chicken thighs are the absolute best for this recipe. Look for boneless, skinless thighs and cut them into bite-sized pieces. You can sub chicken breasts, but you’ll want to cook them for a few minutes less.
- Veggies. While you can use just about anything, you definitely want onion or shallots to make the base. Jalapeño pepper or Thai chili peppers if you can find them, along with bell peppers. Check a local Asian market for Thai chilies if needed.
- Garlic. Minced garlic cloves are a must to get the most flavor from this dish. Garlic powder can be subbed, though.
- Soy sauce. Either regular soy sauce or low-sodium work, and tamari (my preference!) can also be used.
- Sugar. Brown sugar is best, but regular white sugar can be subbed.
- Fish sauce. The key ingredient! This is so important for the umami flavor that makes this dish irresistible.
- Cornstarch. Used to thicken the sauce; be sure not to miss this or it will be runny.
- Basil. For the most authentic flavor, fresh Thai basil is key. If needed, grab some sweet basil or regular basil from the grocery store if that’s all you can find.
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Prep the veggies and make the sauce.
Slice the bell peppers into thin strips, mince the garlic, dice the jalapeño, and slice the onions. You can also chiffonade cut the basil.
Then, add the soy sauce, brown sugar, warm water, cornstarch, and fish sauce to a medium-sized bowl. Whisk the sauce ingredients well, then set it aside.
Cook the veggies.
Add oil to a wok or skillet over medium high heat. Add in the sliced onion, garlic, and diced pepper to the hot pan. Cook for 1 minute, just until the garlic starts to become fragrant.
Do I have to use a wok? Not at all! In fact, I love using my large stainless steel skillet for stir-fry recipes. You just want to make sure it gets hot enough to sear the chicken and veggies properly!
Add the chicken.
Add in the pieces of chicken and cook for 7-8 minutes, or until browned on all sides. The chicken should be mostly cooked through before moving onto the next step.
Pro Tip: Let the chicken sit for a few minutes before stirring to get a gorgeous golden char!
Mix in the bell peppers and sauce.
Toss in the bell peppers with the chicken and onions and cook another 1 to 2 minutes on medium-high heat.
Reduce the heat to medium-low and carefully stir in the sauce. Once it begins to thicken, stir in the basil leaves and cook for another 30 seconds, or until wilted.
Serve it up with cooked rice, toasted sesame seeds and even more fresh basil!
FAQs
Fish sauce adds depth, but if needed, you can sub soy sauce with a splash of lime juice, or try coconut aminos. Just know it won’t have quite the same umami punch.
You can prep the veggies and sauce ahead, but it’s best cooked fresh for the best texture and flavor. Leftovers will keep in the fridge for up to 3 days.
Absolutely! Ground chicken is a great shortcut and still so flavorful. Just brown it well before adding the sauce.
That’s up to you! Using Thai chilis will bring the heat, but you can dial it down by sticking with jalapeños or leaving the peppers out entirely.
What to Serve with Thai Basil Chicken?
Thai basil chicken is a complete meal on its own, but there are some delicious sides you can add to it.
Of course, you need a base. Try Jasmine Rice, Instant Pot Basmati Rice or Instant Pot White Rice. Or, change things up with Coconut Rice, Coconut Milk Rice, or Instant Pot Wild Rice.
For more of a side dish, this Thai Quinoa Salad is so flavorful, and this Spicy Asian Cucumber Salad is always a hit!
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Thai Basil Chicken Recipe
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Ingredients
- 2 tablespoons avocado oil divided
- ½ medium white onion thinly sliced
- 1-2 red jalapeño peppers or 2-3 Thai chiles, finely diced
- 4 garlic cloves finely minced
- 1 ½ pounds chicken thighs cut into 1-inch pieces
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 red bell pepper seeded and thinly sliced
- 3 tablespoons soy sauce or tamari
- 2 tablespoons brown sugar
- 2 tablespoons warm water
- 1 tablespoons cornstarch
- 2 teaspoons fish sauce
- 1 ounce Thai basil leaves cut into 1-inch pieces, plus more for serving
For Serving
- Cooked jasmine or long-grain white rice
- Toasted sesame seeds optional
Instructions
- Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat. Add the onion and jalapeño or Thai chili peppers. Cook for 2 minutes, or until the onion becomes translucent. Add the garlic and continue cooking for 30 seconds, or until fragrant.½ medium white onion, 1-2 red jalapeño peppers, 4 garlic cloves
- Push the vegetables to one side of the skillet and add the remaining 1 tablespoon avocado oil. Sprinkle chicken with ¼ teaspoon salt and ¼ teaspoon black pepper. Once the oil is hot, add the chicken and cook, stirring often, until browned on all sides, about 7-8 minutes.1 ½ pounds chicken thighs, ¼ teaspoon salt, ¼ teaspoon black pepper
- Add the bell peppers and continue cooking over medium-high heat for 2-3 minutes, stirring occasionally, or until they begin to soften.1 red bell pepper
- Whisk together the soy sauce, brown sugar, warm water, cornstarch, and fish sauce in a medium bowl. Reduce the heat to medium-low and pour the sauce into the wok. Toss until the chicken is completely coated and cook 2-3 minutes, or until the sauce begins to thicken.3 tablespoons soy sauce or tamari, 2 tablespoons brown sugar, 2 tablespoons warm water, 1 tablespoons cornstarch, 2 teaspoons fish sauce
- Stir in the basil leaves, cook 30 seconds, and then remove the pan from the heat.1 ounce Thai basil leaves
- Serve over cooked rice with toasted sesame seeds and additional fresh basil leaves, if desired.Cooked jasmine or long-grain white rice, Toasted sesame seeds
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Video
Notes
- Nutrition. Nutritional information is calculated without rice.
- Storage. Keep leftover Thai basil chicken in an airtight container in the fridge for up to 3 to 5 days. Wrap leftover chicken tightly in a freezer-safe bag once completely cooled. It will last in the freezer for up to 3 to 6 months.
- Fish Sauce. This is the secret ingredient that adds a ton of umami flavor. If you are absolutely opposed, sub in more soy sauce.
- Basil. Thai Basil has a more aromatic flavor than sweet basil, but can easily be substituted.
- Chicken. Thighs were used in testing, but chicken breasts can easily be subbed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Asian Stir-Fry Recipes
I am a HUGE fan of making stir-fries for a quick and easy weeknight dinner. Here are a few that we make on the regular!
- Or stick with the Thai theme and make this Peanut Sauce Recipe to drizzle on everything!
Excellent. I was looking for a Thai chicken dish that didn’t have curry or peanut sauce. This fit the bill. It’s mid September and my Thai Basil is like a tree! So fragrant. Perfect recipe for it. Thank you!!
Hi Roberta!
Yay! I’m so happy to hear this recipe was just what you were looking for! And oh my gosh, Thai Basil like a tree? That sounds amazing—what a perfect use for it! I can just imagine how fragrant your kitchen must have been. 😍
Thank you so much for sharing, and I hope you enjoy that basil bounty for as long as you can!
Whisking you well—until next time!
London
Delicious 😋
Yay! So happy to hear you enjoyed the recipe, Becky! Thanks so much for taking the time to leave a comment and rating!
Spouse loved it. I had 1 1/2 times the chicken and I doubled the sauce as he likes his stir-frys “saucy”. Like he will dump soy sauce on a bowl BEFORE TRYING IT. I still love him. Used a habanero as that’s what was in the fridge. It’s late fall, so no Thai Basil in my garden and I wasn’t willing to go to the Asian market where sometimes they have it…I used a combo of cilantro and the last bit of mint from my garden (that stuff is hardy!). I had read long ago in a Cook’s Illustrated that that’s a decent sub for Thai basil. A bit on the sweet side for me, but that’s any easy adjustment for the future!
Yay! So happy to hear you enjoyed the recipe, Holly! I’ve never tried that combination! Thanks so much for taking the time to leave a comment and rating!
Wife loved it, gave it five stars.
Fairly easy to make.
Did ad some chunks of zucchini and yellow squash.
Happy Wife Happy Life
Yay! So happy to hear you enjoyed the recipe, Doug! Love that your wife loved it! Thanks so much for taking the time to leave a comment and rating!
Awesome
Yay! So happy to hear you enjoyed the recipe, Rebecca! Thanks so much for taking the time to leave a comment and rating!