Thai Basil Chicken is arguably the gold standard of Thai Chicken stir fries! An incredibly fast and easy Thai recipe that truly tastes just as good as you’ll get at your favourite restaurant, served over jasmine rice. BONUS: No hunting down unusual ingredients!
If you’re feeling inspired, indulge in a Thai banquet at home with Chicken Satay Skewers, Thai Fish Cakes, Thai Green Curry or Red Curry, and Thai Fried Rice!
Thai Basil Chicken
Wowser. I LOVE Thai Basil Chicken. Just looking at these photos and writing up this post has me peeved that I’ll shortly be reheating leftovers instead of firing up the wok. (That’s a nice insight into the immaturity that is me.)
This is a recipe I got from the mother of a friend way back when I was in uni. Obviously, a Thai friend!
And it’s one of the few recipes that I haven’t tinkered with at all. I usually can’t help it – even recipes from well respected chefs. But this one – it’s perfect as it is. It is truly just like what you get at (good) Thai restaurants and on the streets of Thailand!
What you need for Thai Basil Chicken
Here’s what you need for Thai Basil Chicken. The really nice thing about this Thai recipe is that you can get everything you need from the grocery store – at least, you can here in Australia!
Best substitute for Thai Basil
The best substitute for Thai Basil is normal basil. While it lacks the slight aniseed flavour that’s distinctly associated with this Thai dish, it is still very much worth making!
Thai Basil
Thai Basil is a key ingredient in this recipe, being the namesake and all. 😂
Thai Basil tastes like normal basil with a hint of aniseed flavour. Nowadays it’s fairly widely available in Australia in large grocery stores and green grocers (Coles, Woolies, Harris Farms).
In actual fact, the authentic version of Thai Basil Chicken is Thai Holy Basil which is different to Thai Basil. It’s actually quite hard to find even in Thai stores, so much so that most Thai restaurants just use ordinary Thai Basil and it’s the flavour that most people have become accustomed to.
Here’s a photo showing the difference between holy basil and Thai Basil.
In the video and photos, I’ve used Thai Holy Basil. (Sydney-siders, I found it in the dark depths of a Thai grocery store in the city, I had to ask for it and the store owner got it from the back!)
Thai Basil Chicken is often overly saucy when you get it from mid-standard restaurants outside of Thailand.
This recipe sticks more to the traditional way of cooking it with enough sauce to coat the stir fry and to soak the rice a bit (enough!). But not so much sauce that when you dish it up, it’s sitting in a pool of sauce which frankly is too salty and unnecessary because the flavours of this dish are so strong, you don’t need all that sauce.
Serve this over Jasmine rice or any other rice of choice. If you want to add a fresh side, try this Asian Slaw – it’s a great all rounder that goes with all Asian foods. Or for a simpler option, just add a side of plain chunks of tomato and cucumber which is a common side that’s added to plates in Thailand.
As with all stir fries, this Thai recipe moves super fast once you start cooking – about 5 minutes. So if you can get the chopping done in 10 minutes, you’ll have dinner on the table in 15 minutes.
Hey! That’s faster than ordering home delivery! – Nagi xx
Watch how to make it
More Thai takeout favourites
Pad Thai – truly just like takeout!
Starters – Chicken Satay and Thai Fish Cakes
Pad See Ew – Thai stir fried noodles
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Thai Chilli Basil Chicken
Ingredients
- 225g / 7oz chicken thigh fillets , skinless boneless, cut into bite size pieces
- 1 green onion , cut into 4cm / 2" lengths.
- 1 cup Thai basil leaves , loosely packed (Holy Basil if you can find it) (Note 1)
- 2 garlic cloves , large, finely chopped (Note 2)
- 1 birds eye or Thai chilli , deseeded and finely chopped
- 1 1/2 tbsp oil (peanut, vegetable or canola)
Sauce
- 2 tsp oyster sauce
- 1 tsp light soy sauce (Note 3)
- 1 tsp dark soy sauce (or all purpose) (Note 3)
- 1 tsp sugar
- 2 tbsp water
Serving
Instructions
- Put Sauce ingredients in a small bowl and mix to combine.
- Heat oil in wok or pan over high heat.
- Add garlic and chilli and cook for 10 seconds. Don’t inhale – the chilli will make you cough!
- Add the white part of the green onions and chicken and fry until cooked, around 2 minutes.
- Add Sauce and cook for 1 minute until the water reduces to make a thick glossy sauce.
- Toss through green part of green onions and basil leaves. Stir until just wilted, then serve immediately with steamed jasmine rice.
Recipe Notes:
Nutrition Information:
Originally published in July 2014, updated with fresh new (better!) photos, new words, a brand new recipe video and of course I added a Life of Dozer section!
Life of Dozer
Story of his life. And mine, for that matter.
Thai chilli basil chicken is delicious. So quick and easy to do,full of flavour with a nice kick to it.
Cheers Nagi
I’m so happy you loved it Teresa!
Delicious, a winner!
Delicious, a keeper!
This was so easy and soooo tasty! Thank you as was googling recipes for dinner and tried this…was a definite winner
I like this recipe. It looks so amazing. Will give it a try today.
I hope you enjoy it Evans, love to know what you think!
This was simply spectacular. I can’t believe I’d never heard of Thai basil, it was amazing and I thank you so much for sharing your recipes. All three so far have not been disappointing!
I’m so glad you gave it a go and enjoyed it Lori!
SO GOOD AND EASY!! Just made it and I am obsessed. Love your recipes Nagi and don’t know what I’d do without them!
Thanks so much Michelle!
Omg this was so delicious. I used normal basil as I didn’t have Thai basil and dried chilli flakes as I didn’t have fresh. I also added a small amount of carrots and red capsicum. Was super impressed with how easy and tasty this was. Thank you.
Sounds great Nicki, I’m so happy you enjoyed it!
Super quick and easy, tossed in some fresh asparagus and carrot sticks and tossed through some noodles (quicker than cooking rice) Huge hit with the whole family and ready in less than 15 minutes from start to finish
Thanks, great recipe and nicely explained!
Thanks for the great feedback Emma!
so freaking delicious! I used italian basil, which worked just fine. Definitely go to your local asian foods store to find the dark soy sauce (and other sauces like oyster). it was super inexpensive and takes this recipe to a new level. I had to use a serrano pepper but it still had a nice kick (it wasn’t spicy af tho). I served with rice (which needs to be started first since cooking the stir fry takes literally 5 minutes). Overall, i recommend. so delicious.
Thanks so much for the feedback Jane!
Hi Nagi,
Am making this for first time tonight- if adding snow peas do I add at same time as chicken?
Thanks
Hi Claire, I would add them after the chicken is cooked so they stay slightly crispy and don’t wilt too much – N x
Thanks Nagi was delicious
Another 5 star recipe Nagi! This one was a big hit! I gave the leftovers to my husband to take to work and I’ve spent all day seriously regretting that decision 😂
Oh no! Next time hide the left overs 😈
One word: YUMMY!
It was so easy to make. Simple ingredients that you usually have on hand already. -I just had to get the basil but wow! It was delicious…as always with your recipes. Thank you for a simple and yet tasty food!
I served up the kids’ portions before adding the Thai basil, so everyone was happy. (Sadly had to forgo chili, damn kids). Super quick and delicious. Thanks for another weeknight winner.
I’d just add it on top after for a kick! I’m so happy you enjoyed it Claire!
I’m thinking of making this with beef instead of chicken- do you think it would be just as good?
Sure would be Mia!
Worth 10 stars !
Just delicious and so quick and easy . Had to double the recipe to ensure I got some 😂
Fed just the two of us . Another fabulous recipe Nagi .
That’s great to hear Sue!
Wha?!! This was delicious. Tasted authentic and was so easy. This site is not on my hit list. Yum!
I’m so glad you loved it Bradi!
Hi Nagi yet another scrumptious super easy authentic Thai recipe! I will make this again and again and again. I added some green beans just cause I love veggies in my stir fry. Thanks for sharing!!!
Yes, you can always bulk up with added veg, I do exactly that when I’m clearing out my fridge!
Tasty and quick to make
If adding Veg. Do you just add at same time as chicken?
Thank you.