Thai Basil Chicken is arguably the gold standard of Thai Chicken stir fries! An incredibly fast and easy Thai recipe that truly tastes just as good as you’ll get at your favourite restaurant, served over jasmine rice. BONUS: No hunting down unusual ingredients!
If you’re feeling inspired, indulge in a Thai banquet at home with Chicken Satay Skewers, Thai Fish Cakes, Thai Green Curry or Red Curry, and Thai Fried Rice!
Thai Basil Chicken
Wowser. I LOVE Thai Basil Chicken. Just looking at these photos and writing up this post has me peeved that I’ll shortly be reheating leftovers instead of firing up the wok. (That’s a nice insight into the immaturity that is me.)
This is a recipe I got from the mother of a friend way back when I was in uni. Obviously, a Thai friend!
And it’s one of the few recipes that I haven’t tinkered with at all. I usually can’t help it – even recipes from well respected chefs. But this one – it’s perfect as it is. It is truly just like what you get at (good) Thai restaurants and on the streets of Thailand!
What you need for Thai Basil Chicken
Here’s what you need for Thai Basil Chicken. The really nice thing about this Thai recipe is that you can get everything you need from the grocery store – at least, you can here in Australia!
Best substitute for Thai Basil
The best substitute for Thai Basil is normal basil. While it lacks the slight aniseed flavour that’s distinctly associated with this Thai dish, it is still very much worth making!
Thai Basil
Thai Basil is a key ingredient in this recipe, being the namesake and all. 😂
Thai Basil tastes like normal basil with a hint of aniseed flavour. Nowadays it’s fairly widely available in Australia in large grocery stores and green grocers (Coles, Woolies, Harris Farms).
In actual fact, the authentic version of Thai Basil Chicken is Thai Holy Basil which is different to Thai Basil. It’s actually quite hard to find even in Thai stores, so much so that most Thai restaurants just use ordinary Thai Basil and it’s the flavour that most people have become accustomed to.
Here’s a photo showing the difference between holy basil and Thai Basil.
In the video and photos, I’ve used Thai Holy Basil. (Sydney-siders, I found it in the dark depths of a Thai grocery store in the city, I had to ask for it and the store owner got it from the back!)
Thai Basil Chicken is often overly saucy when you get it from mid-standard restaurants outside of Thailand.
This recipe sticks more to the traditional way of cooking it with enough sauce to coat the stir fry and to soak the rice a bit (enough!). But not so much sauce that when you dish it up, it’s sitting in a pool of sauce which frankly is too salty and unnecessary because the flavours of this dish are so strong, you don’t need all that sauce.
Serve this over Jasmine rice or any other rice of choice. If you want to add a fresh side, try this Asian Slaw – it’s a great all rounder that goes with all Asian foods. Or for a simpler option, just add a side of plain chunks of tomato and cucumber which is a common side that’s added to plates in Thailand.
As with all stir fries, this Thai recipe moves super fast once you start cooking – about 5 minutes. So if you can get the chopping done in 10 minutes, you’ll have dinner on the table in 15 minutes.
Hey! That’s faster than ordering home delivery! – Nagi xx
Watch how to make it
More Thai takeout favourites
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Pad Thai – truly just like takeout!
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Starters – Chicken Satay and Thai Fish Cakes
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Pad See Ew – Thai stir fried noodles
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Browse the Thai recipe collection
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Thai Chilli Basil Chicken
Ingredients
- 225g / 7oz chicken thigh fillets , skinless boneless, cut into bite size pieces
- 1 green onion , cut into 4cm / 2" lengths.
- 1 cup Thai basil leaves , loosely packed (Holy Basil if you can find it) (Note 1)
- 2 garlic cloves , large, finely chopped (Note 2)
- 1 birds eye or Thai chilli , deseeded and finely chopped
- 1 1/2 tbsp oil (peanut, vegetable or canola)
Sauce
- 2 tsp oyster sauce
- 1 tsp light soy sauce (Note 3)
- 1 tsp dark soy sauce (or all purpose) (Note 3)
- 1 tsp sugar
- 2 tbsp water
Serving
Instructions
- Put Sauce ingredients in a small bowl and mix to combine.
- Heat oil in wok or pan over high heat.
- Add garlic and chilli and cook for 10 seconds. Don't inhale - the chilli will make you cough!
- Add the white part of the green onions and chicken and fry until cooked, around 2 minutes.
- Add Sauce and cook for 1 minute until the water reduces to make a thick glossy sauce.
- Toss through green part of green onions and basil leaves. Stir until just wilted, then serve immediately with steamed jasmine rice.
Recipe Notes:
Nutrition Information:
Originally published in July 2014, updated with fresh new (better!) photos, new words, a brand new recipe video and of course I added a Life of Dozer section!
Life of Dozer
Story of his life. And mine, for that matter.
I give it a 5 + star but I have say I did the sauce as recipe love it. But I did add a bunch more veggies and a little bit of grated ginger. So I did not follow your recipe only the sauce which is a 10 star with my family.
This dish was a hit! So full of flavour and so quick to put together. I doubled the sauce and added a heap of veg, then topped with crispy onions. Absolutely adding this to the rotation. Thanks Nagi
So quick to prepare and cook and tastes absolutely amazing. This will be my new go to recipe on busy work days
If only I realised the default was the 2 person version. Fantastic flavour and you MUSR use Holy or Thai Basil for the recipe. Suggestions to add include finely julienned carrot, and to top with crushed peanuts/nuts. Another sensational recipe.
Hello Nagi – I’ve just replanted my veg/herb garden following a reno, and Ive put in lots of Holy Basil and Thai basil. It smells amazing in the garden! I’m going to cook all your recipes using them, one by on – We will need to eat a lot of basil!
Made this tonight. I only used one chilli as my children are still learning how to eat spicy food. I only have some Thai basil leaves, not a cup as required but it turned out well. There was a hint of Thai food, not overpowering. I think that my son won’t like it if I have used a cup of basil.
Made this today for lunch (for me as my husband won’t eat Thai (silly man!). Amazing! I had regular basil so used a pinch of 5 spice for the anise flavor. Also didn’t have birds eye chilis but got some Huy Fong chili garlic sauce which was the bomb. Added water chestnuts for crunch and what an amazing dish! Have leftovers for tomorrow. Thanks Nagi!
This sauce recipe is great – the family loved it! I only had regular basil, and I added a good handful of fresh mint and used prawn meat instead of chicken. Will definitely make again!
Excellent flavor, fast and easy to make. I doubled the recipe. Used jalapeños instead of red chilis since that is what we have at the grocery, and added chopped bok choy at the same time as the basil for some vegetables.
Thank you!! Sometimes I try recipes from other sites when I can’t find something specific on yours and each time realize you are the one chef I can always trust lol
Same!!! I really don’t know why I ever stray from Nagi’s site 🤣
This was delicious, just like a restaurant. I did two pans and made a kids version without chilli. My 5yo loved it, even said “this is SO good” (very high praise from him). My 3yo couldn’t be convinced to try it. Sigh. Maybe next time. Thanks for another great recipe Nagi!!
This is delicious of course, but I think it’s weird the recipe doesn’t call for fish sauce. 😌
I put in 1tspn fish sauce because I like that undertone in this dish. Follow the rest of the rules though.
This is great. My wife loves Thai food and loves this recipe. Another great one, Nagi. Thank you!
I was looking around for recipes that uses basil leaves. I am thrilled to come across this delicious recipe. It was easy to make and my family loved it. Thank you for sharing this delectable dish. I will certainly be making it again.
Delicious!! My family loved this recipe!
Another quick and very tasty family meal Nagi. I served over rice with a tomato and cucumber salad with asian dressing. The whole family enjoyed it very much. Thankyou.
Hi Nagi.
I often make a krapow at home, and I know what you mean about the aniseed flavour of real krapow. We can’t get real Thai basil here in New Zealand (or I’ve never found it).
I’ve found a kind of frozen Chinese roast duck, though, and I use this instead of the chicken. The hints of star anise in the duck, when mixed the ordinary basil, kind of compensate and, while it’s not “authentic” Thai, it really does have a similar flavour to the real thing.
Made this tonight with a few alternations and additions. I added onions and doubled the amount of sauce and added about 1/2 tsp of cornstarch.to give it a little body. My husband inhaled it and ate two platefuls. It was delicious. Thank you Nagi
I have made these many many different times, love it. I follow the sauce directions to the T but usually add Bok Choy and/or whatever veggies I have on hand. Highly recommend.
This was very good and sooooo easy!
My sauce did not thicken much so I added a little cornstarch. Could have been because I did not have dark soy. I also added steamed broccoli and it was delicious. Made for 3 doubled the recipe!
I love this recipe, have cooked it a few times. I wouldn’t change a thing except your technique for dealing with garlic. I stumbled upon using a microplane to mince/crush/chop garlic. It works in every case without burning. AND it’s so much easier than cleaning garlic off a knife or,worse still, a garlic press. I just wanted to share with you this life changing hack. I’ve bought a copy of your book for myself, was so impressed that I bought a copy for my dad and am thinking of buying one for my in-laws.