Thai Basil Chicken

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!

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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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

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!

Tap stars to rate!

5 from 10 votes

Thai Basil Chicken Recipe

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.

Yield 4 servings

Prep 15 minutes mins

Cook 25 minutes mins

Total 40 minutes mins

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Ingredients 

1x2x3x

• ▢ 2 tablespoons avocado oil divided
• ▢ ½ medium white onion thinly sliced
• ▢ 1-2 red jalapeño peppers or 2-3 Thai chiles, finely diced
• ▢ 4 garlic cloves finely minced
• ▢ 1 ½ pounds chicken thighs cut into 1-inch pieces
• ▢ ¼ teaspoon salt
• ▢ ¼ teaspoon black pepper
• ▢ 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

Cook ModePrevent your screen from going dark

Instructions 

• Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat. Add the onion and jalapeño or Thai chili peppers. Cook for 2 minutes, or until the onion becomes translucent. Add the garlic and continue cooking for 30 seconds, or until fragrant.
  ½ medium white onion, 1-2 red jalapeño peppers, 4 garlic cloves
• Push the vegetables to one side of the skillet and add the remaining 1 tablespoon 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.
  1 ½ pounds chicken thighs, ¼ teaspoon salt, ¼ teaspoon black pepper
• Add the bell peppers and continue cooking over medium-high heat for 2-3 minutes, stirring occasionally, or until they begin to soften.
  1 red bell pepper
• Whisk together the soy sauce, brown sugar, warm water, cornstarch, and fish sauce 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, or until the sauce begins to thicken.
  3 tablespoons soy sauce or tamari, 2 tablespoons brown sugar, 2 tablespoons warm water, 1 tablespoons cornstarch, 2 teaspoons fish sauce
• Stir in the basil leaves, cook 30 seconds, and then remove the pan from the heat.
  1 ounce Thai basil leaves
• Serve over cooked rice with toasted sesame seeds and additional fresh basil leaves, if desired.
  Cooked jasmine or long-grain white rice, Toasted sesame seeds

Last step! If you make this, please leave a review letting us know how it was!

Tap stars to rate!

5 from 10 votes

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

Calories: 325kcal, Carbohydrates: 13g, Protein: 35g, Fat: 14g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Trans Fat: 0.03g, Cholesterol: 162mg, Sodium: 1291mg, Potassium: 591mg, Fiber: 1g, Sugar: 8g, Vitamin A: 1381IU, Vitamin C: 46mg, Calcium: 49mg, Iron: 2mg

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

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