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Thai Basil Chicken

Fragrant stir-fry, shimmering with savory sauce, and vibrant with the peppery bite of holy basil, Thai Basil Chicken is a culinary masterpiece that explodes with authentic Thai flavours in every mouthful. This quick and flavourful dish is a staple of Thai street food, perfect for a weeknight meal.

  • Total Time: 25 minutes
  • Yield: 2-3 servings 1x

Ingredients

Scale

For the Savory and Aromatic Stir-Fry Base:

  • 1 lb chicken thighs or chicken breast, boneless, skinless, cut into bite-sized pieces
  • 2 tablespoons vegetable oil
  • 4 cloves garlic, minced
  • 2–4 Thai chilies or red chilies, finely chopped (adjust to spice preference)
  • 1 medium onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 cup holy basil leaves (Thai basil), packed

For the Umami-Rich and Flavorful Sauce:

  • 3 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon fish sauce (optional, or substitute with soy sauce)
  • 1 tablespoon dark soy sauce
  • 1 tablespoon granulated sugar or brown sugar
  • ¼ cup water or chicken broth

For Serving:

  • Cooked jasmine rice
  • Fried egg (optional)

Instructions

  1. Prepare all ingredients: Cut chicken into bite-sized pieces, mince garlic, chop chilies, and slice onions and bell pepper.
  2. In a small bowl, whisk together soy sauce, oyster sauce, fish sauce (if using), dark soy sauce, sugar, and water (or chicken broth). Set aside.
  3. Heat vegetable oil in a wok or large skillet over high heat.
  4. Add minced garlic and chopped chilies, stir-frying for about 30 seconds until fragrant.
  5. Add chicken pieces and stir-fry until browned and cooked through.
  6. Add sliced onion and bell pepper, stir-frying for 2-3 minutes until slightly softened.
  7. Pour in the prepared sauce and stir well to coat the ingredients. Simmer for 2-3 minutes until sauce thickens slightly.
  8. Remove from heat and stir in holy basil leaves until wilted.
  9. Serve immediately over hot jasmine rice. Top with a fried egg if desired.

Notes

For a spicier dish, increase the number of chilies or add chili oil. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

  • Author: Camilia
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stir-Frying
  • Cuisine: Thai
  • Diet: Halal

Nutrition

  • Serving Size: 1 plate
  • Calories: 350
  • Sugar: 8g
  • Sodium: 800mg
  • Fat: 15g
  • Saturated Fat: 3g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 2g
  • Protein: 35g
  • Cholesterol: 90mg

Keywords: Thai Basil Chicken, Pad Kra Pao, Quick Stir-Fry, Spicy Thai Chicken