Basil Chicken Recipe

Bursting with bold, savory flavors, Thai basil chicken is a quick stir-fry that brings the vibrant taste of Thai street food straight to your kitchen.

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Tender chicken is tossed with colorful vegetables and fresh Thai basil, all coated in a glossy, umami-rich sauce that hits every note from salty to sweet.

Key Ingredients That Make Thai Basil Chicken Unforgettable

• Chicken thighs – Juicy and flavorful, they stay tender during high-heat stir-frying.
• Thai bird’s eye chilies – Small but mighty, they bring the essential fiery kick.
• Thai basil – Peppery and aromatic, it’s the heart of this dish, adding depth no other herb can.
• Shallot & garlic – The base aromatics that build a rich, savory flavor from the start.
• Soy sauce & oyster sauce – These umami boosters create a deep, slightly sweet glaze.
• Fish sauce – Adds that signature salty funk you expect from Thai dishes.
• Red bell pepper & green beans – They offer a sweet crunch and soak up the savory sauce beautifully.

Let’s Get Cooking: How to Make Thai Basil Chicken

Start by mixing your sauce ingredients in a small bowl and set it aside to allow the flavors to meld. Heat a wok with neutral oil and quickly sauté the shallot, garlic, and chilies until fragrant.

Add the diced chicken and stir-fry until just browned, then toss in mushrooms and the light parts of the scallions. Once softened, add the bell pepper, green beans, and that glorious sauce.

Finish by folding in Thai basil and the dark green scallions. Once the basil is wilted and fragrant, you’re ready to serve it piping hot over jasmine rice.

Flavor Boosters & Clever Tweaks

For a smokier note, try searing the chicken in batches to develop a golden crust before adding vegetables. Want more heat? Don’t hold back on the chilies—or add a splash of chili oil to the sauce.

You can also swap mushrooms or green beans with thin-sliced zucchini or baby corn if that’s what you have on hand. Ground chicken is a traditional alternative if you’re looking for a more rustic, street-style feel.

If you love saucy stir-fries, double the sauce portion—it’s perfect for drenching your rice.

Keeping It Fresh: Storing Thai Basil Chicken

Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in a skillet or microwave, adding a splash of water if needed to loosen the sauce.

If freezing, skip the fresh basil and add it only when reheating. The texture of the veggies may soften, but the flavor remains bold and satisfying.

Basil Chicken Recipe

This aromatic Thai basil chicken dish features tender bites of chicken stir-fried with fresh vegetables, pungent aromatics, and fragrant Thai basil leaves, all enveloped in a savory and slightly sweet sauce that captures the essence of Thai cuisine.

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Course: Main Course

Cuisine: Thai

Keyword: Basil Chicken Recipe

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Ingredients

Sauce

• 2 tablespoons brown sugar
• 1½ tablespoons oyster sauce
• 2 tablespoons hot water
• 2 teaspoons fish sauce
• 2 teaspoons dark soy sauce
• 2 tablespoons soy sauce

Thai Basil Chicken

• 8 oz button mushrooms quartered
• 5 scallions chopped into 1-inch sections, separated by color
• 3 tablespoons neutral oil
• 2 cups green beans trimmed and cut into 1-inch pieces
• 1 red bell pepper diced
• 1½ lbs boneless skinless chicken thighs, finely chopped
• 3 large garlic cloves thinly sliced
• 3 –4 Thai bird’s-eye chilies finely chopped
• 1½ cups Thai basil leaves
• 1 large shallot thinly sliced

Instructions

• In a small mixing bowl, combine the soy sauces, oyster sauce, brown sugar, fish sauce, and hot water. Stir well until the sugar has fully dissolved, then set aside.
• Place a wok or a heavy-bottomed skillet over medium-high heat and add the neutral oil. Once the oil begins to shimmer, sauté the shallot, garlic, and chopped chilies for 1 to 2 minutes, ensuring the garlic doesn’t brown.
• Introduce the chopped chicken to the pan, cooking for 2 to 3 minutes until it begins to sear and color lightly. Add the mushrooms and the pale parts of the scallions; continue to cook for another 3 to 4 minutes until the mushrooms begin to soften.
• Incorporate the red bell pepper and green beans, then pour in the prepared sauce. Stir frequently as the vegetables cook and the sauce reduces slightly, about 4 to 5 minutes.
• Add the Thai basil leaves and the reserved dark green scallion tops. Stir everything together and cook for another 2 to 3 minutes until the basil is wilted and fragrant. Taste and adjust seasoning with salt if desired. Serve immediately over steamed jasmine rice.