Tanya Rivers
If you’re looking for a flavorful, quick, and satisfying weeknight meal, Thai Basil Chicken is the ultimate choice. Juicy chicken bites are stir-fried with vibrant bell peppers, a touch of garlic, and a savory-sweet sauce, then finished with the unmistakable aroma of fresh Thai basil. Served over a bed of warm rice, every bite is a burst of rich, herby, and slightly spicy goodness.
This dish is inspired by the famous Thai street food “Pad Krapow Gai,” known for its fragrant basil and slightly caramelized sauce. It’s an easy, 30-minute recipe that doesn’t compromise on authentic flavors, making it perfect for busy nights or whenever you crave a restaurant-quality Thai meal at home.
Why You’ll Love This Thai Basil Chicken
- Quick & Easy: Ready in under 30 minutes, perfect for weeknight dinners.
- Bold Flavors: Sweet, savory, garlicky, and just the right amount of spice.
- Customizable: Adjust the spice level to your liking, and swap vegetables if desired.
- Healthier Than Takeout: You control the ingredients without compromising taste.
What Kind of Basil Should I Use?
The star of this dish is Thai basil, which has a slightly sweet, peppery, and anise-like flavor. If you can’t find Thai basil at your local store, sweet basil (commonly used in Italian cooking) is a decent substitute, but the flavor will be milder. For an authentic taste, fresh Thai basil is highly recommended.
Ingredients for the Thai Basil Chicken
Every ingredient plays a crucial role in building flavor:
- Chicken breast or thigh: Tender protein that absorbs the sauce beautifully.
- Red and green bell peppers: Add sweetness, crunch, and vibrant color.
- Garlic: Infuses the stir-fry with deep aromatic flavor.
- Fresh Thai basil leaves: The hero of the dish, providing the signature aroma.
- Soy sauce and oyster sauce: Build the salty-sweet umami flavor.
- Fish sauce (optional): Adds authentic depth to the stir-fry.
- Brown sugar: Balances out the salty elements.
- Red chili or Thai bird’s eye chili: For that signature heat.
- Cooked white rice: The perfect base to soak up the flavorful sauce.
How To Make the Thai Basil Chicken
Step 1: Prepare the Ingredients
Slice the chicken into bite-sized pieces, chop bell peppers, mince the garlic, and have your Thai basil leaves ready.
Step 2: Stir-Fry the Chicken
Heat oil in a wok or skillet over medium-high heat. Add chicken and cook until golden brown and nearly cooked through.
Step 3: Add Aromatics and Vegetables
Toss in minced garlic and sliced peppers. Stir-fry until fragrant and the peppers slightly soften.
Step 4: Create the Sauce
In a small bowl, mix soy sauce, oyster sauce, a splash of fish sauce (optional), and brown sugar. Pour it into the pan and coat the chicken and veggies evenly.
Step 5: Add Thai Basil and Finish
Turn off the heat and gently stir in Thai basil leaves until wilted. Serve immediately over warm white rice.
Serving and Storing Thai Basil Chicken
This recipe serves 4 people, making it perfect for family dinners or meal prep. Serve hot over steamed jasmine rice or brown rice. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a skillet for the best texture.
What to Serve With Thai Basil Chicken?
1. Steamed Jasmine Rice
The traditional pairing that balances the savory-spicy sauce.
2. Garlic Fried Rice
Adds an extra garlicky punch for rice lovers.
3. Thai Cucumber Salad
Refreshing and crunchy, perfect to balance the heat.
4. Egg Rolls or Spring Rolls
A crispy appetizer to complete the meal.
5. Coconut Soup (Tom Kha Gai)
Creamy and fragrant, a beautiful complement to the stir-fry.
6. Stir-Fried Morning Glory (Pak Boong)
A classic Thai vegetable side with garlic and chili.
7. Mango Sticky Rice
A sweet Thai dessert to finish the meal perfectly.
Frequently Asked Questions
1. Can I use ground chicken instead of sliced chicken?
Yes! Ground chicken is commonly used in authentic Thai basil chicken recipes and cooks even faster.
2. What can I substitute for Thai basil?
Sweet basil works in a pinch, but the flavor will be milder. Avoid dried basil as it won’t deliver the same aroma.
3. How spicy is this dish?
It depends on the chilies used. Thai bird’s eye chilies are quite hot, so reduce or omit them if you prefer mild flavors.
4. Can I make this dish vegetarian?
Absolutely! Swap chicken for tofu or mushrooms and use soy sauce instead of fish sauce.
5. How do I keep the chicken tender?
Avoid overcooking and cook on high heat quickly. A brief marinade with a little soy sauce and cornstarch also helps.
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And let me know in the comments how yours turned out. Did you make it extra spicy or keep it mild? Did you add extra veggies like broccoli or snap peas?
I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook smarter.
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Thai Basil Chicken
Equipment
- Wok or large skillet
- Mixing bowl
- Knife and cutting board
Ingredients
- 1 lb chicken breast or thigh, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 3 cloves garlic, minced
- 1 cup fresh Thai basil leaves
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp fish sauce (optional)
- 1 tbsp brown sugar
- 2 red chilies or Thai bird’s eye chilies, chopped
- 2 cups cooked white rice
Instructions
- Slice chicken into bite-sized pieces, slice peppers, mince garlic, and wash Thai basil leaves.
- Heat oil in a wok or skillet over medium-high heat. Cook chicken until golden brown and nearly cooked through.
- Add garlic and bell peppers; stir-fry until fragrant and peppers slightly soften.
- Mix soy sauce, oyster sauce, fish sauce, and brown sugar in a bowl; pour into the pan and coat everything well.
- Remove from heat, stir in Thai basil leaves until wilted. Serve over hot rice.