Thai Basil Chicken

Savory Thai Chicken Stir-Fry with fragrant Thai Basil and delicious homemade stir-fry sauce. You can even make this without a grocery store tip, using easy-to-find pantry ingredients. (read notes)

Thai Basil Chicken

An easy and flavorful Thai Basil Chicken stir-fry recipe which you can prepare in 25 minutes at home. Serve with steamed rice for a homemade Thai dinner quicker than takeout or wait for delivery. 

Oh, also sharing substitutes to make Thai Basil Chicken without a grocery store tip, using easy-to-find pantry ingredients. (read on to know more)

Let's make enjoy Thai Basil Chicken dinner tonight.

Chicken Stir-fry with Thai Basil and Rice

I did not grow up eating Thai Food but we love eating Thai for dinner many times a month. So, I'm big on research and testing to have all my restaurant favorite's recipes tested/tried to cook at home. You know, in my humble opinion, this has few benefits as well:

  1. Eat favorite food any time. Don't just crave, go to kitchen and make some!
  2. Never miss the dish enjoyed in a restaurant when you move out of a city. This was one of the main reason for starting CDH. We moved 6 times in past 12 years. For example, when we were in Seattle, we loved eating Thai. But when we moved to Bay Area, a few dishes I couldn't find that good, anywhere. So, make at home!
  3. Cooking at home is of-course economical. Once you perfect the recipe, these is no waste/hit/try etc. With my blog, I'm doing that job for you. Let me know what do you want me to cook next?!
  4. You know the ingredients. There is no need of preservatives, extra pound of sugar or oil. 
  5. Save time. Cook in less time at home than it takes to carry out.
  6. Stay healthy. Eat only what you need, not extra because you paid for it.
  7. Instill habit of gathering around kitchen in family. Perfect family time.
  8. Big smiles when everyone love the dish you cooked. :-) Pure bonus.

Isn't it amazing to cook at home after all?

Recipe Thai Basil Chicken

Thai Basil Chicken

Thai Basil Chicken is one of my favorite Thai Chicken Stir Fry which I wanted to share with you since long. 

Recipe is very simple and down-to-earth marriage of diced chicken, Thai Basil and few seasonings. Consider garlic, oil and salt on the house, rest you need followings ingredients to make Thai Basil Chicken at home:

  1. Thai Basil (fresh Thai basil leaves)
  2. Chicken
  3. Thai Chilies. 
  4. Thai Basil Chicken Stir Fry Sauce
  5. Red Bell Pepper

For Stir Fry Sauce, you will need:

  1. Oyster Sauce. 
  2. Light Soy Sauce. I use low-sodium table soy sauce such as generic or gluten free tamari.
  3. Sugar. A little bit for the signature sweet hint in sauce of Thai Basil Chicken
  4. Dark Soy Sauce.

Thai Basil Chicken Traditional Recipe

Thai Basil Chicken with Pantry Ingredients:

Use these substitute ingredients to make this dish at home with pantry ingredients:

  1. Thai Basil (fresh Thai basil leaves)
  2. Chicken - Use any cut of boneless chicken, even chicken tenders work well.
  3. Thai Chilies - Substitute with Serrano Pepper or Bird-eyes chili or Sambal Chili Paste
  4. Use any veggies per preference. Such as broccoli, carrot, cabbage, or celery. You can omit veggies also. But I recommend don't add a lot of veggies. For the authenticity of flavor of Thai Basil, sauce and chicken, 1/2 cup veggies are sufficient.
  5. Oyster Sauce - Substitute with part dark soy sauce and part Worcestershire sauce. 
  6. Sugar - Use honey or agave per preference.

Hope you will enjoy cooking Thai Basil chicken at home as much as I enjoyed sharing with you. Happy cooking!

Pairing Ideas:

Thai Green Curry Chicken Noodles Chicken Khao Soi - Yellow Coconut Curry Soup Laksa Soup

Thai Basil Chicken

4.9 (19 reviews)
Thai Basil Chicken
Total Time: Prep Time: Cook Time: Cuisine: Asian () Difficulty: Easy
Yields: 3 cups - Serves: 2
Nutrition: 393 calories per serving

Ingredients

Smart Swap: Replace chicken with tofu for vegetarian.

Directions

  • 1. Prepare Ingredients Mix the stir-fry sauce ingredients in a small bowl. Whisk until sugar dissolves completely. Set aside. Dice the chicken into 1-2 inch, bite size, pieces. Set aside. Wash hands after handling chicken. Wash Thai Basil, pat dry with kitchen towel, then tear off leaves from stem. Discard stems. Mince garlic and chili.
  • 2. Fry Basil Leaves Heat a wok or medium skillet on medium-high heat. Add the cooking oil. When oil is hot. Deep fry half of the basil leaves. Remove fried basil leaves on a plate lined with paper towel to drain access oil. Set aside. Additional Notes: Make sure leaves are dry, have no water on them before frying.
  • 3. Make Stir Fry Base In now empty skillet with oil heating on medium-high heat, add minced garlic and chili. Fry until garlic is fragrant, just 20-30 seconds. (Don't let garlic burn.)
  • 4. Stir Fry Chicken Add diced chicken, salt and cook until chicken is no longer pink. About 2 minutes. Add all of the sauce mixed in Step 1. Stirring occasionally, cook chicken and sauce on medium-high heat until sauce thickens and chicken is fully cooked. About 4-5 minutes. After first 3 minutes, add the sliced bell pepper, stir pepper with chicken and continue cooking.
  • 5. Assemble Thai Basil Chicken Once chicken is fully cooked and sauce has thickened, add the fresh basil leaves. Stir to mix basil with chicken. Kill the heat. Basil will continue to cook and wilt with heat of chicken and sauce. Remove Thai Basil Chicken in a serving bowl. Top chicken with deep fried basil leaves. Garnish with sliced scallions. (optional). Serve while still hot with side of Jasmine rice.
Savita's Notes:
  1. I recommend using fresh Thai Basil for the distinct aromatic basil stir-fry flavor.
  2. Check for the Pantry Ingredient Substitutes in Post Description above the recipe card.
  3. Whenever using substitute for ingredients of a recipe, always adjust salt per taste. e.g. Sambal Chili Pasta already has salt. Worcestershire sauce may also have salt.
DID YOU MAKE THIS RECIPE? Tag @SAVITACHEFDEHOME on Instagram and hashtag it #SAVITACHEFDEHOME

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51 Responses

  1. This has made it into our weekly rotation of meals - so delicious and flavorful. I tried adding more thai chilis than recommended and nearly burned a whole in my stomach haha will stick to recipe as advised from now on. Also found an H-Mart (Korean supermarket) nearby that has loads of thai chilis and thai basil :)
  2. delicious!! I substituted with thai sweet chili sauce and cut back on the sugar instead of the serano peppers. Otherwise followed the recipe. Tweaked the sauce to taste after adding the chili sauce. We would make again!
  3. My family loved this, especially the sauce. It rivaled our old Thai restaurant’s Chicken Cashew. Sauce was very authentic!
  4. This dish was absolutely delicious! Sauce was spot on and my husband was looking for more. I doubled the recipe and used lots of fresh locally grown Thai basil. Very easy and satisfying! I wish I could share the picture.
  5. My family really liked this. It was very easy, easy Asian ingredients to get. Everyone was happy to hear that I will be putting this on the regular rotation.
    Thanks for letting me know.
  6. Love, love love this recipe!
  7. This was really good although too hot for my three teenage daughters. Will definitely cut down on the Thai chili peppers next time! And the “deep fried” basil wasn’t really any different than the basil cooked with the stir fry. And I don’t see the green onions in your photos. Do you not throw those on top?
  8. Excellent ! Have tons of fresh Thai basil in my garden n it was put to good use ! Thanx for sharing
  9. Can I substitute chicken for fresh shrimp?
    Shrimp will work! But as shrimp cooks quickly I recommend take it out after initial cooking (while sauce cooks) and then add it back in at the end and heat until just warmed through. I hope it helps.
  10. I make this recipe every summer, multiple times. My husband loves this. Its simple and tastes very close to the same dish we had in Thailand. We also add a fried on top as well.
    Thanks for sharing your experience. I’m glad you enjoy Thai Basil Chicken. It’s definitely a summer fav in our home as well.
  11. Pretty simple for an excellent taste. Was a hit with my family.
    Thanks for letting me know.
  12. This recipe sounds amazing and I am trying it tonight. I do not have Oyster sauce or dark soy sauce, just regular. Will that be a big difference?
    Oyster sauce is important for the flavor. Regular soy sauce will not yield same flavor.
  13. delicious! love that you can easily control the heat. used jalapeño peppers this time. grow my own thai basil. Use thai basil if you can. Recipe’s print out fine if we use my husbands computer to the printer.
    Thanks for the feedback. I'm glad you were able to print the recipe fine. 🙌
  14. How can I print up your recipes ? I go to print on my computer and I can see them, but when they print they are so light we can't read them. :( Love your Asian recipes!
    Hi Janet, not sure why print is light. But let me see and I'll reply back. Thank you for loving my recipes. I appreciate your feedback.
  15. This was REALLY good. Tasted just like it was from the local Thai restaurant. I couldn’t find the dark soy sauce (and I went to two stores) so I just subbed more of the light.
    Thanks for the letting me know! Dark Soy sauce I often only find in Asian grocery stores - Thai or Chinese. Or order online from Amazon. I like the fact that extra lite sauce worked. 👍
  16. One of our family favorite. When I can't find Thai basil, I use regular basil or even mint. I often add bokchoy and celery to include more veggies. We eat this every month! Thanks for the recipe.
    Thanks for sweet feedback, Grace! I’m happy to share. Love the additional veggies 🙌
  17. This is a great “base recipe”. It’s very forgiving and flexible if you don’t have the exact ingredients. I found the sauce (which I ALWAYS double!) to be a tad salty so I diluted it with, big surprise, wine! I could eat this all day, every day.
    Michelle, thanks for sweet feedback. Wine is such a surprise! 👌
  18. How much Sambal? Dying to make this!
    Hi Michelle, I would use one teaspoon sambal (only when not using thai chilies) while cooking chicken. Once chicken is ready, you can taste and add more if prefer more heat. I hope it helps.
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