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
-
Browse the Thai recipe collection
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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.
I’m so pleased to hear you enjoyed it Lynette! Thank you very much for your message – N xx
Hi,made the Baked Meatballs loved them and and no fuss, made 3 generous meals for us as we are not big eaters. Making the Thai basil chicken tonight, I love also to use recipes for 2 people as sometimes breaking down a recipe looses something. Thank you Beryl
Oooh so glad you enjoyed the meatballs! Hope you love this Thai Basil Chicken! N xx
I’ve made this 3 times in the past week and I am obsessed! I had never tried Thai basil before and now I’m addicted 🙂 I’ve also subbed the oyster sauce for hoisin sauce once and it was just as delicious!
Great to hear Katie! N xx PS Yes Oyster for Hoisin is a great sub in this!
Another really delicious recipe and so quick and easy!
That’s fantastic Angie!!!
Hi Nagi. Thanks for a(nother) really easy and delicious recipe! You are my ‘go to recipe gal’.
We didn’t find any holy basil – does it go by any other name? We used normal Italian basil (The greengrocer offered to bless it) with fabulous results. You have a real talent so thank you for sharing.
Funny
Hi Rowena! This is still super tasty with normal basil so I’m glad you enjoyed it!!! Holy Basil goes by that name as far as I know, Thai Basil is a closer sub 🙂
I’ve really enjoyed the recipes I’ve made of yours. Does this recipe double well for two? If I wanted to make this a bit saucier just double up on the sauce ingredients?
Thanks for all the work you do.
Hi Todd, so pleased you are enjoying my recipes, thank you for letting me know! Yes this will double – I wouldn’t go any more than double otherwise things can end up steam. N xx
Hey Nagi! Love the look of your recipes. Can’t wait to get them cooking in my kitchen. Can you confirm what brand Osyter sauce you use? Love that you are aussie and I can find all your ingredients so easily!
Hi Lily! We are so lucky, we get great Asian ingredients here even from supermarkets! In all honesty, any of the Oyster Sauces you get at Woolies and Coles etc will be fine, except a no brand one. I use any – Lee Kum Kee, that Panda brand, Asian brands – and they are all fine!
I just had to tell you how excited I am today! You inspired me to find an Asian market and I did! Whereas I did not find every ingredient I was looking for, they did have the fresh Thai basil leaves so I am making this dish very soon. Was also excited to get black vinegar, chili sauce with garlic, dried wide rice sticks, madras curry powder from India and jasmine rice to try in some of your other recipes. I did not find the sweet sauce, fresh chow mein noodles, or dried Pad Thai noodles. I also couldn’t find anyone who spoke English-lol. But I will keep trying. Thank you for so many wonderful recipes!
Oooh! I’m so pleased to hear you found an Asian store! Isn’t it a treasure trove?? And everything is so much cheaper than at the supermarket!! N xx PS If they don’t speak English, it makes the experience even more authentic – ha ha ha!!
Loved the flavours and was super easy!
Whoot! So pleased to hear that Leah, thanks for letting me know! N x
Looks very delicious Nagi
Thanks Tania! 🙂
I didn’t have rice so i used rice noodles. Just fried them in at the end, Came out great.
That’s so fantastic to hear Darril! Thank you for letting me know! N xx
Thai basil chicken is one of my absolute favorite take out recipes too, but I’d far rather make it myself. Especially when it comes together in 15 minutes! I love all fresh basil, but especially Thai basil because I love the lean toward licorice. This went straight on to next week’s menu.
Isn’t Thai Basil the best!! The fragrance is incredible! I love adding it to all sorts of stir fries – and rice!
Hi Nagi! Another delicious looking recipe I can’t wait to try! I noticed your beautiful floors and thought, “Dang! She could even do a shoot on those!” #mindofafoodblogger
I KNOW WHAT YOU MEAN!!!! I’m always thinking like that! Actually those floorboards are no good, they are yellow so they are really unflattering for most foods!!
So I really look forward to getting your recipes and everyone I’ve ever made has been a huge success. I will definitely try this one but I’m surprised it didn’t include fish sauce.
Hi Henry! That’s a really good pick up 🙂 But actually for this one, even the authentic and restaurant recipes I have seen all don’t use fish sauce. I think it will work just fine, it will just taste a little different to what we’re used to. 🙂
Nagi….i absolutely LOVE getting the emails with the easy recipes. You know what i like! Thai food + easy = happy me and happy hubby! THanks again for keeping it awesome. Blessings from South Africa.
I’m so pleased to hear you are enjoying my recipes Liezel, thank you for letting me know! N xx
This looks fabulous… just waiting a few days and will most certainly try this one…. thanks so much!
This chicken dish looks super easy. I still need more practice with my wok. 🙂
DO IT Carlos!!! 🙂
I LOVE thai food, so this recipe is making me drool! I bet the chicken is sooooo tender and flavorful!
This is one of my fave Thai recipes! I love the fresh flavours in this!!
Yummy stir fry ! 15 minutes, this is another winner for me !
I love basil but never used it in stir fries !
I am planning to plant some basil seeds tomorrow. I usually buy Genovese Basil especially for Pesto. Now you got me thinking about buying Holy and Thai basil, which I didn’t even know they existed. I hope they use the same names here in California.
Great Nagi, thank you!
Hi Malika! Thai and Holy basil are brilliant additions to a herb garden! They make the most amazing addition to stir fries and in Asian salads! *Jealous – I can’t grow herbs, they just die in the salty air!*
Poor Dozer!! What did you do to him to wear him out so much? Poor puppy!! I can’t believe isn’t sniffing around looking for something good to nibble. I can’t wait to try out this new recipe. I finally got my set of chopsticks to try out. My Marisa’s chopstick diet is going to be fantastic. Once I get it published I’ll make a fortune. Only problem with that is I don’t know what happens when I learn how to use them. ?
Ha! He wore himself out, chasing rabbits and birds in the backyard!!!
I am definitely going to try this, it looks wonderful. I might be a little confused about the scallion/shallot. To me a scallion is a small white bulb with long green stems, and a shallot is only a bulb, with no stems, looks more like a very small onion. Does it matter which one is used?
Hi Barb! I know, it’s so annoying!!! scallion / shallots are the long green stems, no bulb on the bottom. They are also called spring onions and eshallots here in Australia which is so confusing because eschalots are baby onions! Whenever shallots / scallions are a key ingredient in a recipe, like in this one, not just a garnish, I try to remember to include an ingredients photo (it’s midway through the post). Hope that helps! N xx
Wow, thanks for the prompt reply!