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A white bowl is full of Jasmine rice and savory Thai basil chicken.
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5 from 8 votes

Thai Basil Chicken Recipe

It just might surprise you how easy this Thai Basil Chicken recipe really is. You only need a few simple ingredients like chicken, basil, and the secret flavor maker—fish sauce. Serve it up with some rice, and your whole family might think you ordered takeout!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Thai
Servings: 5 servings
Author: Jennifer Deppa


  • 2 Tbsp. oil avocado or olive, divided
  • ½ white onion or 3 shallots, thinly sliced
  • 4-5 cloves garlic finely minced
  • 1 red jalapeno pepper or 2-3 Thai chili peppers, finely diced
  • 1 red bell pepper thinly sliced
  • 1 ½ lbs. chicken thighs cut into bite-sized pieces
  • 3 Tbsp. soy sauce or Tamari
  • 2 Tbsp. brown sugar or white
  • 2 Tbsp. water warm
  • 1 Tbsp. cornstarch
  • 2 tsp. fish sauce
  • ¾ oz. Thai basil leaves cut into 1-inch pieces

For Serving:

  • Cooked jasmine or long grain white rice
  • Toasted sesame seeds optional


  • Add 1 tablespoon of oil to a large skillet or wok over medium high heat. Wait a minute or two for it to come to temperature and then add in the sliced onion, garlic, and diced jalapeno pepper. Cook for 1 minute, or until the garlic becomes fragrant.
  • Push the vegetables to the side of the skillet and add in the additional tablespoon of oil. Wait for it to heat up and then add in the chicken pieces. Leave the chicken undisturbed for a couple of minutes so it can brown on one side before flipping. Cook for an additional 2-3 minutes, or until the chicken is almost cooked through.
  • Add in the bell peppers and continue cooking over medium-high heat for 1-2 minutes.
  • Whisk together the soy sauce, brown sugar, warm water, cornstarch, and fish sauce in a medium-sized bowl. Pour this into the wok and toss to completely coat the chicken.
  • Reduce the heat to medium low and add in the basil leaves. Toss to combine and turn off the heat after 30 seconds.
  • Serve immediately over cooked rice with toasted sesame seeds.



  • Nutritional information is calculated without rice.

Meal Prep and Storage

  • How to prep ahead of time: Chop the veggies and cut the chicken the day before to save time. Keep them in ziploc bags until you're ready to use. You can whip up the sauce and keep it in a mason jar in the fridge, as well.
  • How to store: Keep leftover Thai basil chicken in an airtight container in the fridge for up to 3 to 5 days.
  • How to freeze: 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.
  • How to reheat: For the best results, warm the chicken and rice back up in a skillet over medium heat. You can also use the microwave.


Calories: 270kcal | Carbohydrates: 13g | Protein: 28g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.05g | Cholesterol: 129mg | Sodium: 776mg | Potassium: 463mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1029IU | Vitamin C: 37mg | Calcium: 36mg | Iron: 2mg