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
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Pad Thai – truly just like takeout!
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Starters – Chicken Satay and Thai Fish Cakes
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Pad See Ew – Thai stir fried noodles
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Browse the Thai recipe collection
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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.
Made this tonight with a few alternations and additions. I added onions and doubled the amount of sauce and added about 1/2 tsp of cornstarch.to give it a little body. My husband inhaled it and ate two platefuls. It was delicious. Thank you Nagi
I have made these many many different times, love it. I follow the sauce directions to the T but usually add Bok Choy and/or whatever veggies I have on hand. Highly recommend.
This was very good and sooooo easy!
My sauce did not thicken much so I added a little cornstarch. Could have been because I did not have dark soy. I also added steamed broccoli and it was delicious. Made for 3 doubled the recipe!
I love this recipe, have cooked it a few times. I wouldn’t change a thing except your technique for dealing with garlic. I stumbled upon using a microplane to mince/crush/chop garlic. It works in every case without burning. AND it’s so much easier than cleaning garlic off a knife or,worse still, a garlic press. I just wanted to share with you this life changing hack. I’ve bought a copy of your book for myself, was so impressed that I bought a copy for my dad and am thinking of buying one for my in-laws.
Yes what is closest to a Birds Eye Chili? In States
I made this recipe last night and was blown away, it was that good. I didn’t have enough “normal” basil and had to use a fresh jalapeno pepper. I also velveted the chicken thighs and served the dish over Thai rice noodles.
Nagi, I’ve made many of your recipes, and your website is my “go to” source for good cooking.
Best sub. for the birds eye or thai chili?
Lov your recipes. Lov Dozer.
Simple, awesome sauce
I used Italian basil but still turned out great
Thinking prawns might be good instead of 🐓
Another winner for us. Loved the flavours of the sauce & the Thai basil. I added bok choy (cos I love it) and bean sprouts (cos I had some) and it was delicious with those additions, I’d do it again.
Excellent, lots of flavor layers. My wife loves Thai food and raved about t. Thank you.
Do you think this recipe would work with chicken mince? I am trying to recreate something that I had from a Thai restaurant in the UK, it sounded similar to this but it was made with chicken mince. Thanks!
I’ve had it with minced chicken before. My favorite restaurant also adds green beans.
Wow, Nagi, this was so delicious!! I just made it for the first time tonight with our garden’s Thai basil. It was easy prep and memorable results. I will make it very soon again! I doubled the recipe for three people and they begged for more! I am a fan of all your recipes and of course, Dozer! Thank you for such a great site!
So quick to make and so tasty. Love love love your recipes ❤️
Awwww thanks Chrissie! Enjoy!! N x
Hi, Nagi-san,
I made this recipe tonight!
My first reaction when I saw this recipe was, REALLY? Recipe for 2? What a small portion! Yes, it was super delicious, and was not enough for my hubby and I, lol! Thank you always for your delicious recipes,
Mahalo from Hawaii
Mahalo June!! I’m glad that you liked it – maybe double it next time?? 😃 N x
Love your recipes….never had a bad or boring meal thanks to you!
Can you give some advice though please…..lately every time I cook chicken , heaps of water is released during the process…it’s happening more frequently. Dare say it’s the shops filling the chicken with water and freezing to really squeeze out the $$$ .should I be letting the chicken go to room temperature or close to before I cook? It’s really messing with the char experience.. even on BBQs… any advice?
I had to quit using frozen chicken from store. Looses water and therfore weight at thaw.
Now buy fresh and freeze my own.
I would try a different brand of chicken Donna! N x
Hi Nagi, we’ve just been out to a Thai restaurant and had something similar to this dish but with minced pork instead of chicken. Would this recipe still work if we used pork mince?
Thanks.
I think it would be tasty with pork mince – let me know! N x
I’ve loved all your recipes I’ve tried, Nagi! This one is no exception – in fact, it’s a definite star, so far (and that’s a big call!). So quick, so simple, so easy – and yes, the perfect amount of sauce. But oh my gosh, soooo tasty. Still drooling at the memory of dinner. Thank you 🙏🏻
I made this before ans now it has become a favourite dish to serve when we have foreign guests for dinner. Thank you Nagi!
I am happy you enjoyed it Fennie!! N x
Amazing! Such flavor Thai basil. Devored it quickly. Whole family loved it.
Nagi:
I miss hearing from you. Will you be done with the book soon?
Oct it comes out but I am hoping to do some posting again soon! Check out my facebook and instagram for inspiration from over 1300 other recipes I already have up on the website! N x