Name: Thai Basil Chicken Stir Fry Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Thai
Ingredients: 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 1/2 tbsp oil (peanut, vegetable or canola); 2 tsp oyster sauce; 1 tsp light soy sauce; 1 tsp dark soy sauce (or all purpose soy sauce); 1 tsp sugar; 2 tbsp water; Steamed jasmine rice

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.

The image shows a close-up of a dark pan filled with cooked brown chicken pieces coated in a shiny sauce. There are green leafy herbs mixed throughout the chicken, adding contrast with their darker green color. Small red chili bits are scattered over the chicken, giving a hint of spiciness. A wooden spatula is lifting some pieces from the pan, which has a slightly oily, textured surface. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Thai Basil Chicken Stir Fry Recipe
Top Tip
How to Serve Thai Basil Chicken Stir Fry Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Thai Basil Chicken Stir Fry Recipe

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).

Flat lay of fresh raw chicken thigh fillets cut into bite-sized pieces, a single whole green onion with white and green sections intact, a small bunch of vibrant Thai basil leaves, two large whole garlic cloves with smooth white skins, one bright red birds eye chili pepper, a small white ceramic bowl filled with golden cooking oil, a small white bowl containing a dark glossy oyster sauce mixture, a small white bowl with light soy sauce, a small white bowl with dark soy sauce, a small white bowl of granulated white sugar, a small white bowl of clear water, and a neat mound of fluffy steamed jasmine rice on a simple white ceramic plate, all arranged in perfect symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

A white bowl filled with two layers, the bottom layer is white steamed rice with separate grains, topped with a thick layer of stir-fried chicken pieces in a dark brown glossy sauce mixed with green onion stalks and dark green basil leaves, with red chili pieces scattered on top. A metal spoon rests inside the bowl, partially submerged in the chicken mixture. The bowl sits on a light beige cloth on a white marbled surface, with two whole red chili peppers and a green leaf nearby. photo taken with an iphone --ar 2:3 --v 7

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:

Can I use chicken breast instead of thigh in this recipe?

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.

What if I can’t find Thai basil or Holy basil?

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.

How spicy is this dish? Can I adjust the heat?

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.

What’s the best way to serve Thai Basil Chicken Stir Fry Recipe?

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.