A restaurant-quality Thai Basil Chicken recipe, in under 40 minutes?! Yes, please!! With sweet, spicy, and aromatic notes, it might just surprise you how easy it is to whip up this Thai stir-fry dish at home. The tender chicken thighs, crisp red bell peppers, and a soy and brown sugar-based sauce make a meal everyone will want seconds of!
Table of Contents
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 under-40-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 You’ll Need
Notes about the ingredients needed for this Thai Basil Chicken recipe are below. Jump to recipe for the exact measurements.
- 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 if you prefer.
- 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, are perfect in this dish, as well. 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. Or, stick with tamari or coconut aminos if they line up with your dietary needs.
- Sugar. Brown sugar or white sugar can be used, depending on your personal preference. If you’re avoiding processed sugar, try coconut sugar.
- 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. You can use whatever type of basil you like. 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.
How to Make Thai Basil Chicken
Please see the recipe card below for more detailed ingredient amounts. Jump to recipe for the printable instructions
- Prepare the ingredients. Slice the bell peppers into thin strips, mince the garlic, dice the jalapeño, and slice the onions. You can also chiffonade cut the basil.
- Make the sauce. 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.
- Add the chicken. Use the spatula to push the veggies to the side of the skillet and drizzle in more oil. When it’s hot, add in the pieces of chicken. Do not stir the chicken; rather let it cook for a couple of minutes to brown on one side. Then, flip the chicken and cook for another 2 to 3 minutes. The chicken should be mostly cooked through.
- Add the bell peppers and sauce. Toss in the bell peppers with the chicken and onions. Continue cooking for another 1 to 2 minutes on medium-high heat.
- Finish and serve. Reduce the heat to medium-low and carefully stir in the savory sauce and toss to coat the chicken. Then, sprinkle the basil leaves and stir one more time. Cook for 30 seconds and remove the pan from the heat. Serve in a small bowl over cooked rice topped with toasted sesame seeds and fresh herbs, if you like!
What is Thai basil sauce made of?
The sauce for this Thai basil dish is made with a base of soy sauce along with brown sugar and fish sauce. It is perfect with fresh basil sprinkled on top.
Recipe Tips
- Small is best. Be sure the chunks of chicken are not too big so they cook evenly.
- Smells fishy. Well, not really, but DON’T skip the fish sauce! It’s the key to this sauce.
- You choose. Serve this over rice, or keep it low-carb with cauliflower rice.
- Plus it up. So many veggies would be delicious with this dish. Try broccoli, green beans, or even carrots. Or spice it up with extra Thai chilies.
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 or Instant Pot Wild Rice.
Go low-carb with Cauliflower Rice.
This Thai Quinoa Salad is so flavorful, as well.
More Asian Stir-Fry Recipes
No matter the protein you prefer, there are delicious stir fries that will satisfy any craving.
- Beef Stir-Fry
- Honey Sesame Chicken and Broccoli Stir Fry
- Teriyaki Chicken Stir Fry
- Cashew Chicken.
- Teriyaki Shrimp Stir Fry
- Or stick with the Thai theme and make this Peanut Sauce Recipe to drizzle on everything!
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Ingredients
- 2 tablespoons avocado oil divided
- ½ medium white onion thinly sliced
- 4 garlic cloves finely minced
- 1-2 red jalapeño peppers or 2-3 Thai chiles, finely diced
- 1 ½ pounds chicken thighs cut into 1-inch pieces
- ¼ teaspoon salt plus more to taste
- ¼ teaspoon black pepper plus more to taste
- 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 bird’s eye chili peppers. Cook for 2 minutes, or until the onion becomes translucent. Add the garlic and continue cooking for 30 seconds, or until fragrant.
- Push the vegetables to the side of the skillet and add the remaining tablespoon of 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.
- Add the bell peppers and continue cooking over medium-high heat for 2-3 minutes, stirring occasionally, or until they begin to soften.
- Whisk together the soy sauce, brown sugar, warm water, cornstarch, fish sauce, and black pepper 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 until the sauce begins to thicken.
- Stir in the basil leaves, cook 30 seconds, and then remove the pan from the heat.
- Serve immediately over cooked rice with toasted sesame seeds and additional fresh basil leaves.
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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.
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!