If you love vibrant, quick, and utterly delicious meals, this Thai Basil Chicken Recipe is going to become your new go-to dinner. It’s a perfect blend of tender chicken, fragrant Thai basil, and just the right amount of heat from bird’s eye chilies, all brought together with a savory sauce that highlights the best of Thai flavors. This dish is not only easy to whip up on a busy weeknight but also bursts with freshness and warmth that feels like a big comforting hug on a plate.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and the harmony of each ingredient. Every element plays a vital role, from the fresh basil’s aromatic punch to the savory sauces that soak into the chicken for deep flavor and satisfying texture.
- 1 lb ground chicken: Use ground or thinly sliced chicken breast for tenderness and quick cooking.
- 2 tbsp vegetable oil: Essential for stir-frying without overpowering the flavors.
- 4 cloves garlic, minced: Adds a fragrant base that’s impossible to resist.
- 2-3 Thai bird’s eye chilies, chopped: These bring authentic heat; adjust to your liking.
- 1 small onion, sliced (optional): Offers a hint of sweetness and texture.
- 1 red bell pepper, thinly sliced (optional): Adds color and a mild crunch.
- 2 tbsp fish sauce: Delivers the unmistakable umami that defines Thai cuisine.
- 1 tbsp soy sauce: Rounds out the salty flavors.
- 1 tbsp oyster sauce: Provides a slight sweetness and rich depth.
- 1 tsp sugar: Balances the salty and spicy notes perfectly.
- 1/4 cup water or chicken broth: Helps create a luscious sauce without diluting flavors.
- 1 cup fresh Thai basil leaves: The star of the dish, fresh and aromatic for that signature taste.
- 1-2 eggs (optional): Fried eggs add richness and make it feel more indulgent.
- Steamed rice: The perfect bed to soak up all the delicious sauce.
How to Make Thai Basil Chicken Recipe
Step 1: Prepare the Sauce
Start by mixing the fish sauce, soy sauce, oyster sauce, and sugar in a small bowl until the sugar dissolves completely. This combination is the heart of your sauce—salty, sweet, and umami-rich—and will coat the chicken beautifully.
Step 2: Cook the Chicken
Heat vegetable oil in a large skillet or wok over medium-high heat. Add the ground chicken or sliced breast, breaking it apart as it cooks. You want it nicely browned to create a savory foundation. Cooking it fully ensures every bite is juicy and tender.
Step 3: Add the Aromatics
Next, toss in the minced garlic and chopped bird’s eye chilies. Stir-fry for about a minute to release their wonderful fragrances—this step wakes up the senses. If you’re using onion and red bell pepper, add them now and give everything a few minutes to soften while keeping some crispness.
Step 4: Create the Sauce
Pour your prepped sauce over the chicken and veggies, then add water or chicken broth to the pan. Stir to coat everything evenly. Let it simmer briefly so the flavors meld together, giving you that irresistible balance of savory depth with a touch of sweetness and heat.
Step 5: Add the Basil
Stir in the fresh Thai basil leaves last. The heat from the pan will wilt the basil quickly, unlocking its unique aroma and taste that defines this dish. It’s the finishing touch that brings everything to life.
Step 6: Optional Fried Egg
If you want to elevate this recipe, fry eggs sunny-side up in a little oil. The rich, runny yolks make a decadent sauce when mixed into the chicken and rice, adding another lovely dimension to your meal.
Step 7: Serve
Spoon the Thai Basil Chicken generously over bowls of steamed rice. Top with your fried egg if using, and scatter some extra basil leaves on top for color and fragrance. This dish is best enjoyed fresh and hot!
How to Serve Thai Basil Chicken Recipe
Garnishes
Fresh basil leaves are a must to elevate the visual appeal and aromatic impact. Thin slices of fresh chili or a wedge of lime on the side add brightness and personalized heat. A drizzle of toasted sesame oil or crushed peanuts can also introduce a delightful texture contrast.
Side Dishes
Serve your Thai Basil Chicken alongside simple steamed jasmine rice to soak up the sauce magnificently. For a balanced meal, pair it with lightly steamed or stir-fried vegetables like bok choy or snap peas, which add crunch and freshness to each bite.
Creative Ways to Present
Try serving the dish in hollowed-out bell peppers or atop a bed of crispy lettuce leaves for a fun, low-carb twist. Alternatively, use the chicken mixture as a filling for Thai-style lettuce wraps or even incorporate it into a noodle salad for a refreshing texture contrast.
Make Ahead and Storage
Storing Leftovers
Place any leftover Thai Basil Chicken in an airtight container and refrigerate for up to 3 days. The flavors tend to deepen, making the next day’s meal just as delicious if not better.
Freezing
This dish freezes well if you want to prep ahead. Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator for best texture before reheating.
Reheating
Reheat your leftovers gently in a skillet over medium heat, adding a splash of water or broth to loosen the sauce if needed. Avoid microwaving for too long to keep the basil’s fresh flavor vibrant and prevent the chicken from drying out.
FAQs
Can I use other types of meat instead of chicken?
Absolutely! Ground pork or turkey work wonderfully with this recipe. You can also use thinly sliced beef if you prefer, just adjust the cooking time accordingly.
What if I don’t have Thai basil?
Regular sweet basil is a fine substitute, although Thai basil offers a slightly spicier, anise-like flavor that makes the dish uniquely authentic.
How spicy is this Thai Basil Chicken Recipe?
The heat comes mainly from the bird’s eye chilies. You can easily adjust the spice level by reducing or increasing the number of chilies or removing the seeds to tone it down.
Is this recipe gluten-free?
It can be made gluten-free by ensuring the soy sauce is gluten-free or by using tamari instead. The fish sauce and oyster sauce are typically gluten-free, but it’s always good to check the labels.
Can this recipe be made vegetarian?
To make it vegetarian, substitute the chicken with firm tofu or mushrooms and replace the fish sauce and oyster sauce with vegetarian alternatives like mushroom soy sauce and vegan fish sauce.
Final Thoughts
There’s something truly special about a dish that’s both simple to prepare and packed with flavor, and this Thai Basil Chicken Recipe fits the bill perfectly. It’s a meal that invites you to savor every bite while comforting your soul. I can’t recommend it enough—give it a try and enjoy the wonderful taste of Thailand right at your own kitchen table!
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Thai Basil Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4-4.5 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Description
This Thai Basil Chicken recipe is a flavorful and aromatic stir-fry dish featuring ground or sliced chicken cooked with garlic, spicy Thai bird’s eye chilies, and a savory sauce made from fish sauce, soy sauce, and oyster sauce. Fresh Thai basil leaves add an authentic touch, while optional vegetables and a sunny-side-up egg make it a complete and satisfying meal served over steamed rice.
Ingredients
Protein
- 1 lb ground chicken (or thinly sliced chicken breast)
- 1–2 eggs (optional, for serving)
Vegetables and Aromatics
- 4 cloves garlic, minced
- 2–3 Thai bird’s eye chilies, chopped (adjust to desired spice level)
- 1 small onion, sliced (optional)
- 1 red bell pepper, thinly sliced (optional)
- 1 cup fresh Thai basil leaves (preferably Thai sweet basil, but regular basil works too)
Sauces and Seasonings
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
Other
- 2 tbsp vegetable oil
- 1/4 cup water or chicken broth (to help create sauce)
- Steamed rice, for serving
Instructions
- Prepare the Sauce: In a small bowl, combine the fish sauce, soy sauce, oyster sauce, and sugar. Stir until the sugar is dissolved and set aside.
- Cook the Chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the ground chicken (or sliced chicken breast) and cook, breaking it up into small pieces, for about 5-7 minutes, or until the chicken is fully cooked and lightly browned.
- Add the Aromatics: Add the minced garlic and chopped Thai chilies to the skillet. Stir-fry for about 1 minute, until fragrant. If using onion and red bell pepper, add them now and cook for an additional 2-3 minutes, until they begin to soften.
- Create the Sauce: Pour the prepared sauce over the chicken mixture, adding water or chicken broth to help create a bit of sauce. Stir to coat the chicken and vegetables evenly in the sauce. Let it simmer for 1-2 minutes to allow the flavors to combine.
- Add the Basil: Stir in the fresh basil leaves and cook for 1-2 minutes, until they wilt and become fragrant.
- Optional Fried Egg: In a separate pan, heat a little oil over medium heat and fry eggs (one per serving) sunny-side up or to your desired doneness. The runny yolk adds an extra layer of richness when served over the chicken and rice.
- Serve: Serve the Thai Basil Chicken over steamed rice. Top with a fried egg (if desired) and extra fresh basil for garnish.
Notes
- Adjust the number of Thai bird’s eye chilies according to your preferred spice level.
- For a vegetarian version, substitute chicken with firm tofu and omit fish and oyster sauces, replacing with soy sauce or vegetarian alternatives.
- Using fresh Thai basil is preferred for authentic flavor, but regular basil can be used as a substitute.
- Optional vegetables like onion and red bell pepper add texture and sweetness but can be skipped for simplicity.
- Frying an egg sunny-side up is traditional and adds richness, but it can be omitted or replaced with a scrambled egg.
- Serve immediately for best texture and flavor.
