Name: Thai Basil Chicken
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Thai
Ingredients: 1 ½ pounds chicken breast or thighs, boneless and skinless, cut into bite-size pieces; 1 cup Thai basil leaves, loosely packed; 1 red bell pepper, chopped; 1 yellow bell pepper, chopped; 4 cloves garlic, thinly sliced; 2 tablespoons light soy sauce; 1 tablespoon dark soy sauce; 1 tablespoon oyster sauce; 1 tablespoon fish sauce; 1 tablespoon brown sugar; 1 tablespoon chili garlic paste (or 2 Thai bird chilies, chopped); 2 green onions, sliced; 1 tablespoon vegetable oil; 1 teaspoon sesame seeds (optional, for garnish); Jasmine rice, for serving

If you’re craving bold, vibrant flavors without a lot of fuss, Thai Basil Chicken is your answer. This dish is a perfect harmony of sweet, salty, and spicy, all wrapped up in a glossy sauce that clings to every tender bite of chicken. The aroma of fresh Thai basil filling the kitchen will instantly transport you to a bustling Bangkok night market.

Ready in just about 30 minutes, it’s a weeknight lifesaver. Colorful bell peppers and garlic-slicked chicken get stir-fried until glossy, then tossed in a savory sauce with fragrant basil leaves that slightly wilt into the mix. Served with jasmine rice, it’s a complete meal that feels gourmet but is totally doable at home.

What Kind of Basil Should I Use?

Authentic Thai Basil Chicken uses Thai holy basil (also known as “krapow”), which has a slightly spicy, clove-like flavor. If that’s hard to find, Thai sweet basil is the next best thing. Its hint of anise is still aromatic and bold enough to lift the entire dish. Avoid Italian basil, which leans too sweet and lacks the peppery punch this recipe needs.

Ingredients for the Thai Basil Chicken

Chicken breast or thighs – Boneless and skinless chicken is perfect for quick stir-frying. Thighs offer more flavor, but breast works well too.
Thai basil leaves – These are essential for the authentic fragrance and flavor.
Bell peppers (red and yellow) – Add vibrant color and a subtle sweetness that balances the savory sauce.
Garlic – Sliced thin for pungent bites that cook quickly and caramelize perfectly.
Soy sauce – Both light and dark are used to deepen the umami and give rich color.
Oyster sauce – Adds a touch of sweetness and a silky texture to the sauce.
Fish sauce – Brings the salty, umami backbone to the dish.
Brown sugar – Balances the salty and spicy elements.
Chili garlic paste or Thai chilies – For that essential heat; adjust based on your spice preference.
Green onions – Stirred in at the end for a fresh crunch and gentle sharpness.
Sesame seeds (optional) – For a finishing sprinkle of nutty texture.

How To Make the Thai Basil Chicken

Step 1: Prep Your Ingredients

Before you start cooking, slice the chicken into bite-sized pieces, thinly slice the garlic, chop your bell peppers, and wash and pluck the basil leaves. Have your sauces and sugar measured out and ready to go—stir-frying happens quickly, and preparation is key.

Step 2: Sear the Chicken

Heat a tablespoon of oil in a large skillet or wok over medium-high heat. Once shimmering, add the chicken pieces and sear until golden on all sides, about 5-7 minutes. Don’t overcrowd the pan; cook in batches if needed to avoid steaming.

Step 3: Add the Garlic and Bell Peppers

Toss in the sliced garlic and stir-fry until fragrant, about 30 seconds. Then, add the chopped bell peppers and stir for 2-3 minutes until they start to soften but still retain their crunch.

Step 4: Stir in the Sauce

In a small bowl, whisk together the soy sauces, oyster sauce, fish sauce, brown sugar, and chili garlic paste. Pour this mixture over the chicken and peppers, stirring to coat everything evenly. Let it simmer for another 2-3 minutes until the sauce thickens slightly and coats the chicken.

Step 5: Add the Basil and Finish

Turn off the heat and immediately toss in the Thai basil leaves and sliced green onions. Stir just until the basil wilts. The residual heat will soften the leaves without making them soggy.

Step 6: Serve It Up

Sprinkle with sesame seeds if desired and serve hot over a bowl of steamed jasmine rice. The glossy, basil-laced chicken is ready to be devoured.

Serving and Storing Thai Basil Chicken

Thai Basil Chicken is best served fresh and hot, straight out of the pan. Pair it with steamed jasmine rice or even coconut rice for an extra indulgent base. If you’re feeling adventurous, serve it in lettuce wraps or over noodles for a twist. For extra crunch, top with additional green onions or chopped peanuts.

To store leftovers, let the dish cool completely and transfer to an airtight container. It keeps well in the fridge for up to 3 days. When reheating, warm it in a skillet over medium heat until hot, adding a splash of water if needed to loosen the sauce. You can also reheat it in the microwave in short bursts, stirring in between.

Frequently Asked Questions

How spicy is Thai Basil Chicken?

The heat level is adjustable. Using Thai bird’s eye chilies will give you authentic, fiery heat, while chili garlic paste offers a milder alternative. Add more or less to suit your taste.

Can I use ground chicken instead of chopped?

Absolutely! Ground chicken is commonly used and cooks even faster. Just be sure to brown it well so it doesn’t get soggy.

What’s the best substitute for Thai basil?

If Thai basil isn’t available, you can use Italian basil in a pinch, though it’s milder and sweeter. Adding a small pinch of ground clove or star anise can help mimic the Thai basil flavor.

Can I make this vegetarian?

Yes! Swap the chicken for firm tofu or mushrooms, and use vegetarian oyster sauce and soy sauce to keep the flavor punchy.

Is it okay to freeze Thai Basil Chicken?

It’s not ideal. While the chicken and sauce freeze decently, the basil leaves will wilt and darken, losing their fresh aroma. Best to enjoy it fresh or refrigerate short-term.

Want More Chicken Dinner Ideas?

If this Thai Basil Chicken won your heart, you’ll love exploring these other savory dinner favorites too:

Try the comforting layers of the Chicken Crescent Roll Casserole for a creamy, golden bake.
Spice things up with the bold flavors of Sweet Garlic Chicken in the Crockpot — perfect for meal prep.
For something creamy and hearty, don’t miss the Creamy Tortellini Recipe that pairs well with roasted veggies.
Looking for something with a Southern twist? Check out the Texas Roadhouse Butter Chicken Skillet for rich, buttery bites.
Or go light with the zesty flavors of Grilled Chicken Broccoli Bowls with Creamy Garlic Sauce.

📌 Save this recipe to your Pinterest dinner board so it’s easy to find when the Thai food craving hits.

And don’t forget to let me know how it turned out! Did you go full heat with Thai chilies, or keep it mellow with garlic sauce? Did you toss in extra veggies?

Drop your questions or substitutions in the comments. I love seeing how you make these dishes your own.

Need more dinner inspiration? Follow along for daily recipes on my Pinterest: Life with Jam

Thai Basil Chicken

Author: Jam Scott
Total Time: 25 minutes
Yield: 4 servings

Print Recipe

Description

A quick and vibrant Thai-inspired chicken dish that brings together sweet, salty, and spicy flavors with tender chicken, crisp bell peppers, and fragrant Thai basil. Perfect for a flavorful weeknight dinner in just 30 minutes.

Instructions

1. Slice the chicken into bite-size pieces, chop bell peppers, slice garlic and green onions, and pluck Thai basil leaves. Measure sauces and sugar ahead of time.

2. Heat oil in a large skillet over medium-high heat. Add chicken and sear for 5–7 minutes until golden. Cook in batches if needed.

3. Add garlic and stir-fry for 30 seconds until fragrant. Toss in bell peppers and stir for 2–3 minutes.

4. In a bowl, mix light soy sauce, dark soy sauce, oyster sauce, fish sauce, brown sugar, and chili garlic paste. Pour over the skillet and stir to coat. Let it simmer for 2–3 minutes.

5. Turn off heat, add Thai basil and green onions. Stir until basil is wilted.

6. Serve hot over jasmine rice. Sprinkle sesame seeds if using.