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Thai Basil Chicken

Thai Basil Chicken

This Thai Basil Chicken is a quick and flavorful stir-fry made with juicy chicken, garlic, chili, and fragrant basil in a glossy sauce. Perfectly balanced between spicy, sweet, and savory, it’s ready in under 20 minutes and brings authentic Thai street-food vibes right to your table.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: ASIAN, Thai
Calories: 280
Ingredients Method Notes

Ingredients
  

For the Stir-Fry
  • 225 g chicken thighs, skinless & boneless, cut into bite-sized chunks
  • 1 green onion, sliced into 4 cm strips (separate white and green parts)
  • 1 cup Thai basil leaves (loosely packed) holy basil if available
  • 2 cloves garlic, finely chopped large
  • 1 bird’s eye or Thai chili, deseeded and finely minced adjust heat to taste
  • 1.5 tbsp neutral oil (peanut, canola, or vegetable oil)
For the Sauce
  • 2 tsp oyster sauce use gluten-free substitute if needed
  • 1 tsp light soy sauce use gluten-free if needed
  • 1 tsp dark soy sauce (or all-purpose soy sauce)
  • 1 tsp sugar
  • 2 tbsp water

Method
 

  1. In a small bowl, whisk together oyster sauce, light soy sauce, dark soy sauce, sugar, and water until smooth. Set aside.
  2. Heat a wok or large skillet over high heat until hot. Add oil and swirl to coat.
  3. Add garlic and chili, stir-frying for about 10 seconds until fragrant.
  4. Add chicken pieces and white parts of the green onion. Stir-fry for 2–3 minutes until chicken is cooked through and lightly golden.
  5. Pour in the sauce mixture. Stir-fry for about 1 minute until the sauce thickens and coats the chicken.
  6. Add the green onion tops and Thai basil leaves. Toss briefly until basil just wilts, then remove from heat.
  7. Serve immediately over steamed jasmine rice or noodles.

Notes

If Thai basil is unavailable, substitute with Italian basil for a milder flavor. Adjust chili levels for preferred spice. This recipe works with ground chicken, shrimp, or tofu. Store leftovers in the fridge for up to 3 days and reheat with a splash of water to revive the sauce.