There’s something magical about the way fresh basil mingles with bold spices in Thai cooking, and my Thai Basil Chicken Stir Fry Recipe captures that delicious harmony perfectly. It’s quick, vibrant, and packed with flavor—making it a kitchen favorite whenever I crave something tasty yet fuss-free.
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Why You'll Love This Recipe
I first tried this Thai Basil Chicken Stir Fry Recipe on a lazy weeknight, and it quickly became my go-to dish: easy to whip up, yet bursting with layers of flavor that make you feel like you’re dining out. Plus, it delivers a punch of heat without overwhelming your taste buds.
- Speedy preparation: Ready in just 15 minutes, it’s perfect for busy evenings.
- Vibrant flavor balance: The mix of chilli heat, garlicky goodness, and fresh basil creates a taste explosion.
- Simple ingredients: You probably have most of what you need, and substitutions work well too.
- Authentic yet flexible: True to Thai style, but forgiving if you use regular basil or adjust spice levels.
Ingredients & Why They Work
Each ingredient in this Thai Basil Chicken Stir Fry Recipe plays a key role to deliver the perfect balance of heat, aroma, and savory satisfaction. Here’s why these staples are the stars of the show (and some shopping tips if you haven’t grabbed them before).
- Chicken thigh fillets: Juicier and more flavorful than breast, these bite-size pieces stay tender when stir-fried at high heat.
- Green onions: Adds subtle crunch and freshness, while the separate white and green parts bring different textures and flavors.
- Thai basil leaves: The signature herb in this dish—if you can find Holy Basil even better for that authentic peppery kick.
- Garlic cloves: Finely chopped to avoid burning and spitting in the wok, giving you rich aromatic depth.
- Birds eye or Thai chilli: Controls the heat level—you can deseed to tame it if you prefer less spicy, or leave seeds in for a heat boost.
- Oil (peanut, vegetable or canola): Neutral oils with high smoke points help you achieve that perfect, quick sear without burning.
- Oyster sauce: Adds umami richness—this is the secret to that sticky, savory glaze.
- Light soy sauce: Brings mild saltiness and color without overpowering the garlic and basil.
- Dark soy sauce: For a deeper color and slightly sweet flavor, but don’t use it alone or it might be too intense.
- Sugar: Balances the salt and spice perfectly.
- Water: Helps dilute the sauce so it reduces to a luscious sheen.
- Steamed jasmine rice: The ideal tender, fragrant base that soaks up all those wonderful flavors.
Make It Your Way
One of my favorite things about this Thai Basil Chicken Stir Fry Recipe is how welcoming it is to personalization—whether you want it mild or fiery, meat-free, or packed with veggies. Play around until you find your perfect combo!
- Vegetarian variation: Swap chicken for firm tofu or mushrooms—I tried tofu once and it soaked up the sauce beautifully.
- Adjust the heat: Use fewer chillies or omit seeds for a gentler warmth, or add extra chilli for spice lovers.
- Extra veggies: Toss in bell peppers or snap peas for extra crunch and color.
- Herb swaps: If you can’t find Thai or Holy basil, sweet basil works fine—just add it at the very end to keep its fragrance bright.
Step-by-Step: How I Make Thai Basil Chicken Stir Fry Recipe
Step 1: Mix the Sauce
I like to start by combining the oyster sauce, light and dark soy sauces, sugar, and water in a small bowl. This makes it super easy to add all at once later and ensures the sugar dissolves smoothly, giving the sauce that perfect balance of sweet and savory.
Step 2: Sizzle the Garlic & Chilli
Heat your oil over high heat, then toss in the finely chopped garlic and chilli for just about 10 seconds. Trust me, that second this hits the pan, the aroma is incredible—but watch out for the chilli fumes; they’ll definitely get your eyes watering if you sniff too close.
Step 3: Add Chicken & Onion Whites
Next, throw in the chicken pieces along with the white parts of your green onions. Stir-fry them quickly until the chicken is just cooked through—usually around 2 minutes. You want that exterior lightly seared but still juicy inside.
Step 4: Coat with Sauce
Pour your sauce mixture over the chicken and keep stirring for about a minute, letting the water reduce so your sauce thickens into a glossy, appetizing glaze that clings to every bit of chicken.
Step 5: Toss in Basil & Green Onion Tops
Last but not least, add in the green parts of the onions and the basil leaves. Quickly stir them through just until they start to wilt—this keeps their vibrant color and fresh flavor alive. Serve it straight away over steaming jasmine rice and watch it disappear fast!
Top Tip
Through countless attempts making this Thai Basil Chicken Stir Fry Recipe, I’ve learned a few key tricks that make all the difference between “good” and “absolutely crave-worthy.” Here are my go-to tips, so your dish nails it every time.
- Garlic chopping: Finely chop your garlic instead of mincing or using jarred—it prevents burning and keeps those golden, aromatic bits without the bitterness.
- High heat wok: Use a very hot wok or pan so the chicken sears quickly; if the pan is too cool, the meat steams and won’t get that lovely texture.
- Add basil last: Basil wilts immediately and loses its aroma if left too long in the heat—stir it in just before serving.
- Avoid dark soy only: Dark soy sauce is strong and can overpower the dish if used alone; balancing it with light soy sauce keeps the flavor round and color just right.
How to Serve Thai Basil Chicken Stir Fry Recipe
Garnishes
I love adding a few fresh garnishes to brighten things up—usually extra fresh basil leaves, thin slices of red chilli for color, and sometimes a wedge of lime so you can squeeze in some tangy brightness right before digging in. It just lifts the whole dish.
Side Dishes
This stir fry is perfect with steamed jasmine rice to soak up that glossy sauce. I also like serving it alongside simple cucumber and tomato slices—no dressing, just fresh and cool—to contrast the spicy kick and add crunch.
Creative Ways to Present
For special dinners, I’ve served Thai Basil Chicken Stir Fry Recipe on a bed of fragrant coconut-infused rice, garnished with crushed peanuts and a sprinkle of fresh coriander. Bowls lined with banana leaves can add a festive, authentic vibe that’s sure to impress guests.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge and they keep really well for up to 2 days. The flavors actually deepen overnight, making the dish taste even better the next day! Just be sure to cool it before refrigerating.
Freezing
I’ve frozen this stir fry a couple of times, and while it’s not quite as bright as fresh, it still tastes great when reheated. Freeze in portioned containers and thaw in the fridge overnight for best results.
Reheating
When reheating, I give it a quick pan toss over medium-high heat with a splash of water or a drizzle of oil to revive the sauce and keep the chicken moist. Microwave works in a pinch but the texture isn’t quite the same.
Frequently Asked Questions:
Yes, you can substitute chicken breast if you prefer leaner meat, but be careful not to overcook it as it dries out faster. Thighs remain juicier with stir-frying, which I personally prefer.
If Thai or Holy basil isn’t available, regular sweet basil works fine. Add it at the very end when the heat is off to preserve the aromatic freshness. It won’t be exactly the same flavor but still delicious.
It has a medium heat level, thanks to the birds eye chilli. You can easily adjust the spiciness by removing the seeds or using fewer chillies. For a milder dish, reduce the chilli or omit entirely—you’ll still get great flavor.
Serve it over steamed jasmine rice with simple cucumber and tomato slices on the side. Garnish with fresh basil leaves and lime wedges for an authentic, balanced meal. It’s a perfect weeknight dinner that feels special.
Final Thoughts
This Thai Basil Chicken Stir Fry Recipe has been a staple in my kitchen because it’s just so reliably delicious. It feels a little like a warm, spicy hug from Thailand—and it’s the kind of recipe I go back to when I want something comforting yet fresh, quick yet tasty. Give it a try; I’m sure it’ll become one of your family’s favorite dinners too.
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Thai Basil Chicken Stir Fry Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
- Diet: Halal
Description
A flavorful and authentic Thai Chilli Basil Chicken stir fry featuring tender chicken thighs cooked with aromatic garlic, spicy bird's eye chilli, and fragrant Thai basil leaves, served with a glossy, savory sauce. Perfect for a quick, vibrant meal packed with bold Thai flavors.
Ingredients
Chicken and Vegetables
- 225g chicken thigh fillets, skinless boneless, cut into bite size pieces
- 1 green onion, cut into 4cm lengths
- 1 cup Thai basil leaves, loosely packed (Holy Basil if available)
- 2 garlic cloves, large, finely chopped
- 1 bird's eye or Thai chilli, deseeded and finely chopped
- 1 ½ tablespoon oil (peanut, vegetable or canola)
Sauce
- 2 teaspoon oyster sauce
- 1 teaspoon light soy sauce
- 1 teaspoon dark soy sauce (or all purpose soy sauce)
- 1 teaspoon sugar
- 2 tablespoon water
Serving
- Steamed jasmine rice
Instructions
- Prepare the Sauce: Combine oyster sauce, light soy sauce, dark soy sauce, sugar, and water in a small bowl and mix well.
- Heat Oil and Aromatics: Heat oil in a wok or large pan over high heat. Add the finely chopped garlic and bird's eye chilli, cooking for 10 seconds while avoiding inhaling the fumes to prevent coughing.
- Cook Chicken and Green Onion: Add the white part of the green onion and the chicken pieces to the wok. Stir-fry until the chicken is cooked through, about 2 minutes.
- Add Sauce and Thicken: Pour in the prepared sauce and cook for 1 minute, stirring until the water evaporates and the sauce becomes thick and glossy.
- Finish with Basil and Serve: Toss in the green part of the green onion and the basil leaves. Stir just until the basil wilts. Serve immediately with steamed jasmine rice.
Notes
- Holy Basil offers a more authentic Thai flavour with its aniseedy, peppery notes but Thai Basil or even regular sweet basil can be used as substitutes.
- Finely chopping garlic rather than mincing reduces burning and splattering during cooking.
- Light and dark soy sauces can be substituted with all-purpose soy sauce, but avoid using only dark soy sauce as it can overpower the dish.
- This recipe makes one large serving or two moderate servings, perfect paired with fresh cucumber and tomato slices without dressing to balance the spicy flavours.
- Nutrition values are calculated excluding the jasmine rice serving.
Nutrition
- Serving Size: 1 serving
- Calories: 300 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 27 g
- Cholesterol: 70 mg
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