If you’re craving a meal that’s bold, aromatic, and lightning-fast to make, Thai Basil Chicken is about to become your new weeknight hero. This classic stir-fry is bursting with savory, spicy, and herby flavors, marrying tender ground chicken with aromatic garlic, fresh chilies, and a generous handful of Thai basil. The magic happens in just twenty minutes, making it the ultimate go-to when you want takeout vibes at home—only fresher, hotter, and tailored exactly to your tastes.
Ingredients You’ll Need
What makes Thai Basil Chicken so irresistible is its short list of ingredients, each one pulling its weight in terms of flavor, texture, or color. Assemble these essentials, and you’re halfway to a restaurant-worthy meal right from your own kitchen.
- Vegetable oil: The foundation for stir-frying, ensuring everything cooks evenly and picks up a lovely gloss.
- Ground chicken: Absorbs all the punchy sauces, staying juicy and tender throughout.
- Garlic (minced): A key aromatic that infuses the whole dish with irresistible fragrance right from the start.
- Thai chilies or red chili: Adds the signature heat—use more or less to dial the spice to your liking.
- Small onion (sliced): Lends a subtle sweetness and a bit of crunch to balance the flavors.
- Soy sauce: Provides salty depth and umami undertones, absolutely essential for the classic taste.
- Oyster sauce: Brings a rich, slightly sweet complexity that ties everything together.
- Fish sauce: The secret to authentic Thai flavor, adding a savory, briny punch.
- Sugar: Just a touch balances the saltiness and heat, making the other flavors pop.
- Dark soy sauce (optional): For extra color and a hint of caramel-like richness.
- Fresh Thai basil leaves: The star of the show, delivering that unmistakable peppery, anise-like aroma.
How to Make Thai Basil Chicken
Step 1: Sauté the Aromatics
Start by heating the vegetable oil in a large skillet or wok over medium-high heat. Once shimmering, toss in the minced garlic and sliced chilies, stirring briskly for about 30 seconds. This quick sizzle unlocks a rush of fragrance and sets the stage for the flavors to come.
Step 2: Brown the Chicken
Add the ground chicken straight into those sizzling aromatics. Use a spatula or wooden spoon to break it apart as it cooks, letting it brown and soak up all those garlicky, spicy notes. This usually takes 5 to 6 minutes, and you’ll know it’s ready when there’s no more pink left.
Step 3: Add the Onion
Stir in the sliced onion and let it cook for another 2 minutes. The onion will soften slightly and sweeten up, creating a subtle contrast to the savory chicken and spicy chilies.
Step 4: Mix the Sauce
In a small bowl, whisk together the soy sauce, oyster sauce, fish sauce, sugar, and dark soy sauce if you’re using it. Pour this umami-packed blend over the chicken and onions, stirring well to ensure everything is beautifully coated and glistening.
Step 5: Finish with Thai Basil
Turn off the heat and immediately fold in the Thai basil leaves. Stir gently until they’re just wilted but still vibrant—this keeps their flavor fresh and punchy. Serve your Thai Basil Chicken hot, ideally with a mound of fluffy steamed jasmine rice.
How to Serve Thai Basil Chicken
Garnishes
For that finishing touch, consider a sprinkle of extra fresh Thai basil, some sliced red chilies, or even a crispy fried egg on top. The garnishes add color, freshness, and a bit of drama to each plate.
Side Dishes
Thai Basil Chicken pairs beautifully with steamed jasmine rice, which soaks up all those delicious juices. If you’re after something lighter, try serving it with cauliflower rice or a crisp cucumber salad for a refreshing contrast.
Creative Ways to Present
For a fun twist, spoon the stir-fry into lettuce cups for a handheld appetizer, or pile it over rice noodles for a heartier meal. If you want to impress at a dinner party, serve it family-style with a variety of Thai-inspired sides so everyone can build their perfect plate.
Make Ahead and Storage
Storing Leftovers
Leftover Thai Basil Chicken keeps well in an airtight container in the fridge for up to three days. The flavors deepen as they mingle, so don’t be surprised if tomorrow’s lunch is even tastier than tonight’s dinner.
Freezing
You can freeze Thai Basil Chicken for up to two months. To help preserve that fresh basil flavor, freeze the stir-fry without the basil, then stir in fresh leaves when you reheat it for the best result.
Reheating
For the juiciest results, reheat your Thai Basil Chicken gently in a skillet over medium heat, adding a splash of water or stock if needed. The microwave works in a pinch, but a quick stir-fry refreshes the flavors best.
FAQs
Can I use chicken breast instead of ground chicken?
Absolutely! Simply dice chicken breast into small pieces before stir-frying. Ground chicken, though, absorbs the sauce more evenly and creates that signature texture.
Is Thai Basil Chicken very spicy?
It can be, but you’re in control. Use fewer chilies or swap in a milder variety if you prefer less heat, or crank up the spice to match your taste.
What if I can’t find Thai basil?
Thai basil has a unique peppery, anise flavor, but if you can’t find it, sweet basil is a decent substitute. The dish will still be delicious, though slightly less authentic.
Is this recipe gluten-free?
It can be! Just use gluten-free soy sauce and oyster sauce. Always double-check your labels to be sure, especially if you’re sensitive to gluten.
Can I make this dish vegetarian?
You bet! Substitute ground chicken with crumbled extra-firm tofu or a plant-based ground meat alternative, and use vegetarian oyster and fish sauces.
Final Thoughts
Thai Basil Chicken is one of those dishes that never fails to deliver—fast, packed with flavor, and endlessly customizable. If you’ve never tried making it at home, now’s the perfect time to give it a go. I promise, after your first bite, you’ll be hooked and eager to share this gem with family and friends!
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Thai Basil Chicken Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A flavorful and spicy Thai Basil Chicken stir-fry made with ground chicken, fresh Thai basil, garlic, and chilies, seasoned with a savory blend of soy, oyster, and fish sauces. Perfect for a quick and easy weeknight dinner served over steamed jasmine rice.
Ingredients
Protein and Aromatics
- 1 pound ground chicken
- 4 cloves garlic, minced
- 2 Thai chilies or 1 red chili, thinly sliced
- 1 small onion, sliced
Sauces and Seasonings
- 1 tablespoon vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- ½ teaspoon dark soy sauce (optional, for color)
Herbs
- 1 cup fresh Thai basil leaves
Instructions
- Heat the oil and sauté aromatics: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and sliced chilies, sautéing for about 30 seconds until fragrant to infuse the oil with their aromas.
- Cook the chicken: Add the ground chicken to the pan. Cook for 5 to 6 minutes, breaking up the meat with a spatula or wooden spoon as it browns evenly.
- Add the onions: Stir in the sliced onion and cook for another 2 minutes until the onions are slightly softened but still retain some bite.
- Combine the sauce ingredients: In a small bowl, whisk together soy sauce, oyster sauce, fish sauce, sugar, and dark soy sauce if using. Pour this sauce mixture over the chicken in the skillet and stir thoroughly to coat all the ingredients.
- Finish cooking the chicken with sauce: Cook for an additional 1 to 2 minutes to allow the flavors to meld together and the sauce to thicken slightly.
- Add the Thai basil leaves: Turn off the heat and fold in the fresh Thai basil leaves, stirring gently until they are just wilted. This will preserve their bright flavor and aroma.
- Serve: Serve the Thai Basil Chicken immediately over steamed jasmine rice for a complete, authentic meal.
Notes
- Use Thai holy basil if available for the most authentic flavor; sweet basil can be substituted if necessary.
- Adjust the number of chilies to control the spice level according to your preference.
- For a low-carb meal option, serve the dish with cauliflower rice instead of jasmine rice.
- You can substitute ground chicken with ground turkey or pork if desired.
- To make this recipe gluten-free, ensure that you use gluten-free soy sauce and oyster sauce.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 780mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 27g
- Cholesterol: 100mg
