If you’re searching for a fast, flavorful meal that feels like a restaurant-quality dinner but takes less than 30 minutes to prepare, Thai Basil Chicken should be at the top of your list. With the perfect balance of savory, spicy, and aromatic ingredients, this dish delivers bold flavors and comforting textures in every bite. Best of all, you don’t need to be a professional chef to make it—just a few simple ingredients and a hot skillet will do.
Why We Love This Thai Basil Chicken Recipe
What makes this Thai Basil Chicken so beloved is how easy it is to prepare while still packing such a big flavor punch. You get a fragrant combination of garlic, ginger, and shallots stir-fried with lean ground chicken and vibrant bell peppers. A tangy, slightly spicy sauce clings to every piece, and the dish finishes with sweet, peppery basil leaves that bring it all together. It’s light, yet satisfying. It’s simple, yet impressive. And most importantly, it’s something you can whip up on even your busiest weeknights.
Ingredients About Thai Basil Chicken
When you’re cooking Thai Basil Chicken at home, you’ll love how basic yet bold the ingredient list is. Each component plays a key role in flavor and texture. Here’s what you’ll need:
- 2 tablespoons olive oil
- 2 shallots, thinly sliced
- 6 cloves garlic, thinly sliced
- 1 tablespoon fresh ginger, minced
- 1/2 bell pepper, thinly sliced
- 1 pound ground chicken (or diced chicken breast or ground turkey)
- 2 teaspoons light brown sugar
- 1 tablespoon fish sauce (or substitute hoisin sauce)
- 1/4 cup low-sodium soy sauce
- 1 tablespoon oyster sauce
- 2 tablespoons Asian garlic chili sauce or Sambal Oelek (adjust for heat)
- 1/2 cup low-sodium chicken broth
- 1/4 cup water
- 1 teaspoon cornstarch
- 2/3 cup fresh basil leaves
- Cooked Jasmine rice (for serving)
How to Make Thai Basil Chicken Directions
To make this Thai Basil Chicken, you’ll only need one skillet and 20 minutes. The steps are incredibly simple but rewarding.
Start by heating your olive oil in a large skillet or wok over medium-high heat. Once it’s hot (but not smoking), toss in the shallots, garlic, ginger, and bell peppers. Let them cook for about three minutes, stirring often. The aroma will hit you immediately—it’s fragrant, sweet, and slightly spicy.
Push those veggies to the edge of the pan and add your ground chicken to the center. Raise the heat to high and break up the meat with a spatula or spoon as it cooks. Stir it regularly so it browns evenly and cooks through. This should take around five minutes.
While the chicken cooks, mix your sauce. In a small bowl, stir together the brown sugar, fish sauce (or hoisin), soy sauce, oyster sauce, chili sauce, chicken broth, water, and cornstarch until smooth.
Once the chicken is fully cooked, pour in the sauce mixture and stir everything together. Let it bubble and simmer for about three minutes, or until it thickens slightly and coats the chicken and vegetables. This is when all the ingredients come together—the sweet, salty, and spicy notes fuse into something truly irresistible.
Finally, add your fresh basil leaves and stir-fry for just another 30 seconds to 1 minute. You want the basil to wilt but not lose its bright flavor.
Serve the Thai Basil Chicken hot, spooned over fluffy jasmine rice. Every bite is savory, spicy, and satisfying.
How to Serve Thai Basil Chicken
This dish shines brightest when served over freshly cooked jasmine rice. The soft, slightly sticky rice soaks up the sauce and balances out the heat and saltiness of the stir-fry.
You can also serve it with rice noodles or lettuce cups if you’re trying to keep things lighter. Add a wedge of lime on the side for an extra burst of brightness. For a complete meal, pair your Thai Basil Chicken with a simple cucumber salad or a quick stir-fried vegetable medley like broccoli or snap peas.
Expert Tips: Thai Basil Chicken
- Use fresh garlic, shallots, and ginger instead of jarred or powdered versions. The flavors are sharper and more vibrant.
- Basil matters—authentic Thai basil has a peppery edge with a hint of anise, but sweet basil works in a pinch.
- Don’t overcook the basil. Add it at the very end so it stays fresh and doesn’t turn bitter.
- Balance the heat. If you’re not into spicy food, reduce the chili sauce and skip extra chili peppers.
- Get that sauce right. Stir the cornstarch into the sauce mixture thoroughly to avoid clumps.
- Make it your own. Toss in other veggies like mushrooms, zucchini, or green beans for more variety.
How to Store Thai Basil Chicken
If you have leftovers, Thai Basil Chicken keeps well. Let it cool to room temperature before placing it in an airtight container. Store in the fridge for up to 3 days. Reheat in a skillet over medium heat for best results—you may want to add a splash of water or broth to loosen the sauce.
You can also freeze it before adding the basil. Just store the cooked chicken and sauce mixture in a freezer-safe container for up to 3 months. Thaw overnight in the fridge, then reheat and stir in fresh basil just before serving.
Variation of Thai Basil Chicken
You’re not limited to one version of Thai Basil Chicken. Here are some tasty ideas to change things up:
- Make it vegetarian. Swap out the chicken for sautéed tofu or even tempeh.
- Use different proteins. Ground turkey or beef works great. You can also use diced shrimp or thin-sliced chicken breast.
- Spice it up. Add Thai bird’s eye chilies if you want authentic heat. For less spice, try red bell pepper or mild Holland chilies.
- Add more greens. Toss in spinach, kale, or bok choy right before serving.
- Try it with noodles. Instead of rice, serve the basil chicken over rice noodles or even spaghetti for a Thai-Italian twist.
Frequently Asked Questions (FAQ)
What kind of basil should I use for Thai Basil Chicken?
If you can find Thai basil, it’s best—it has a distinct peppery, slightly licorice-like flavor. Sweet basil is an acceptable substitute, but the flavor will be milder.
Can I make Thai Basil Chicken without fish sauce?
Yes, you can substitute with hoisin sauce or even extra soy sauce. The flavor will be slightly different but still tasty.
Is Thai Basil Chicken spicy?
It can be, depending on how much chili sauce or fresh chili peppers you use. You can adjust the heat to your liking.
Can I use other meats for this dish?
Absolutely. Ground turkey, beef, or even tofu are great alternatives.
How do I keep the basil tasting fresh?
Add the basil at the end of cooking—just enough for it to wilt slightly. This keeps the flavor bright and fresh.
Can I prepare Thai Basil Chicken in advance?
Yes. You can prep the sauce and chop veggies ahead of time. For full meals, store without basil and add it fresh when reheating.
Can I freeze Thai Basil Chicken?
You can, but do so before adding the basil. Basil doesn’t freeze well. Add fresh leaves after thawing and reheating for the best taste.
Thai Basil Chicken
Ingredients
- 2 tablespoons olive oil
- 2 shallots (thinly sliced)
- 6 cloves garlic (thinly sliced)
- 1 tablespoon fresh ginger (minced)
- 1/2 bell pepper (thinly sliced)
- 1 pound ground chicken (or diced chicken breast or ground turkey)
- 2 teaspoons light brown sugar
- 1 tablespoon fish sauce (or hoisin sauce)
- 1/4 cup low-sodium soy sauce
- 1 tablespoon oyster sauce
- 2 tablespoons Asian garlic chili sauce (or Sambal Oelek; adjust for heat)
- 1/2 cup low-sodium chicken broth
- 1/4 cup water
- 1 teaspoon cornstarch
- 2/3 cup fresh basil leaves
- Cooked Jasmine rice (for serving)
Instructions
- Heat olive oil in a large skillet or wok over medium-high heat. Add shallots, garlic, ginger, and bell peppers. Cook for about 3 minutes, stirring often.
- Push the veggies to the edge of the pan and add ground chicken to the center. Cook on high, breaking up the meat until browned, about 5 minutes.
- In a small bowl, mix brown sugar, fish sauce, soy sauce, oyster sauce, chili sauce, chicken broth, water, and cornstarch until smooth.
- Pour sauce mixture into the skillet once chicken is cooked. Stir and let it bubble for about 3 minutes until slightly thickened.
- Add fresh basil leaves and stir-fry for an additional 30 seconds to 1 minute until basil wilts.
- Serve hot over jasmine rice.
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