Thai Basil Chicken

This bold and spicy Thai basil chicken recipe can be ready in just 20 minutes. Not only is it packed with flavor, but it’s also incredibly simple to make. 

this RECIPE

What We Love About This Thai Basil Chicken

• Bold and spicy: This Thai basil chicken dish is a treat for the senses. It’s spicy, savory, and full of aromatics. 
• Thai food made easy: This dish is made with authentic Thai ingredients that are easy to find at your local stores. 
• Beginner-friendly: I made sure to make this recipe as beginner-friendly as possible, so it’s perfect if you’re new to Thai cuisine or just want something for a quick meal. 

Thai Basil Chicken Ingredients

• Oil for Cooking – Vegetable oil
• Chicken Breast – This dish uses chicken breast cut into ½ inch cubes. Feel free to use chicken thighs as well.
• Onion, Garlic, and Chilies – These are used to flavor the chicken. Add less chilies if you don’t want the dish to be too spicy. 
• Signature Sauce – Chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar
• Thai Basil – Thinly sliced Thai basil leaves really bring this dish to life. Make sure to use the right variety of basil; Thai basil is not to be confused with sweet basil or Genovese basil. 

How to Make Thai Basil Chicken

1. Make the sauce mixture. Combine the chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar in a bowl. 
   
2. Cook the chicken. Cook for 4-5 minutes or until no longer pink. 
   
3. Add the onion, garlic, and chilies. Cook for another 2 minutes.
   
4. Pour the soy sauce mixture. Make sure to cover all of the chicken. 
   
5. Let the mixture thicken. It should resemble a glaze. 
   
6. Add the Thai basil. Finely chop the basil to ensure that there are no huge chunks. 
   
7. Stir until well-incorporated. Your dish will continue to cook thanks to the residual heat from the pan. 
   
8. Serve immediately. Serve it over steamed white rice or your carb of choice. 

Make Ahead and Freezing Instructions for Thai Basil Chicken 

• To make ahead: Cook the dish as usual then store it in an airtight container in the refrigerator for up to three days. 
• To freeze: Let the Thai Basil Chicken cool before portioning into freezer-safe containers. When stored in the freezer, this dish can last for up to three months. 

Recipe Variations 

• Substitute chicken with tofu or shrimp as an alternative protein source.
• Chilis: Adjust the heat by choosing milder or spicier chili varieties based on personal preference.
• Top with fried shallots: Sprinkle crispy fried shallots on top for a savory crunch. 
• Serve with lime: Serve with lime wedges on the side for a tangy squeeze over the finished dish.
• Pair this dish with steamed jasmine rice or vegetable noodles. A fried egg on top would also go well with this recipe. 

Thai Basil Chicken

This bold and spicy Thai basil chicken recipe can be ready in just 20 minutes (and it's so simple, quick and easy to make!).

Prep Time: 10 minutes mins

Cook Time: 10 minutes mins

Total Time: 20 minutes mins

Servings: 2

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Ingredients 

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• ▢ 2 tbsp vegetable oil
• ▢ 1 pound chicken breast, cut into ½ inch cubes
• ▢ ¼ cup sliced onion
• ▢ 4 garlic cloves, minced
• ▢ 2 tbsp minced Thai chilies, Serrano, or other hot pepper
• ▢ 1 cup very thinly sliced fresh Thai basil leaves
• ▢ 1/3 cup chicken broth
• ▢ 1 tbsp oyster sauce
• ▢ 1 tbsp soy sauce
• ▢ 2 tsp fish sauce
• ▢ 1 tsp white sugar
• ▢ 1 tsp brown sugar

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Instructions 

• Add the chicken broth, oyster sauce, soy sauce, fish sauce, white sugar and brown sugar to a bowl.
• Whisk to combine and set aside.
• Heat the oil in a large skillet over high heat.
• Add the chicken and cook, stirring frequently, for 4-5 minutes or until no longer pink.
• Add the onion, garlic and chilies.
• Stir to combine.
• Cook for another 2 minutes.
• Pour the soy sauce mixture and stir to combine.
• Continue cooking until the sauce thickens.
• Stir in the Thai basil.
• Remove from the heat.
• Serve immediately with cooked rice.

Notes

• Fish sauce contributes to the authentic Thai flavor of this dish. There is no real substitute for fish sauce in this recipe, so it’s best to keep it as is. 
• To reduce the spice level, remove the seeds from the chilies before mixing them in.

Nutrition

Calories: 425kcalCarbohydrates: 10gProtein: 50gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 9gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 146mgSodium: 1630mgPotassium: 943mgFiber: 1gSugar: 5gVitamin A: 70IUVitamin C: 6mgCalcium: 37mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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