This Thai Basil Chicken delivers vibrant, restaurant-style flavors in just 10 minutes, making it perfect for busy weeknights.
Packed with lean protein from ground chicken and enriched with aromatic herbs, garlic, and chilies, it’s low in carbs and naturally flavorful.
Quick, easy, and satisfying, this dish is ideal for meal prep, family dinners, or a healthy solo lunch.
Thai Basil Chicken
Equipment
- 1 Wok or large non-stick skillet
- 1 spatula or wooden spoon
- 1 knife
- 1 cutting board
- 1 Measuring Spoon Set
- 1 measuring cup
Ingredients
- 3 –4 tablespoons cooking oil
- 3 Thai bird chilies or Holland chilies thinly sliced (de-seeded optional)
- 3 shallots thinly sliced
- 5 garlic cloves thinly sliced
- 1 pound 450 g ground chicken
- 2 teaspoons sugar or honey
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- ⅓ cup 80 ml low-sodium chicken broth or water
- 1 bunch fresh Thai or holy basil leaves
Instructions
- Prepare Your Ingredients: Before turning on the heat, gather and prepare all ingredients for a smooth cooking process. Thinly slice the shallots and garlic so they cook evenly and release their natural aromas. Slice the Thai bird chilies (or Holland chilies) thinly; remove seeds if you prefer a milder heat. Rinse the fresh basil leaves and set them aside. Measure out the soy sauce, fish sauce, sugar, and chicken broth so they’re ready to go. Having everything prepped ensures the stir-fry cooks quickly without rushing.
- Heat the Oil in a Wok: Place a wok or large non-stick skillet over high heat. Add 3–4 tablespoons of cooking oil and swirl to coat the surface. The oil should shimmer but not smoke; this high heat is crucial for achieving the characteristic seared flavor of stir-fried chicken. Preheating the wok also ensures the aromatics sizzle immediately when added, releasing maximum flavor.
- Sauté Aromatics: Add the thinly sliced chilies, shallots, and garlic to the hot oil. Stir constantly for 1–2 minutes using a spatula or wooden spoon. Watch carefully—aromatics can burn quickly at high heat. You’re aiming for a fragrant, lightly golden mixture that forms the flavor base for the chicken. The chilies should become slightly softened, the shallots translucent, and the garlic just fragrant without turning brown.
- Cook the Ground Chicken: Add 1 pound of ground chicken to the wok in an even layer. Use your spatula to break the chicken into small, uniform pieces so it cooks evenly. Stir-fry for approximately 2 minutes until the chicken loses its raw pink color. High heat will help the chicken sear quickly, locking in juices and keeping it tender. This step is key to avoiding a soggy stir-fry.
- Season the Chicken: Sprinkle 2 teaspoons of sugar (or honey) over the chicken, then pour in 2 tablespoons soy sauce and 1 tablespoon fish sauce. Stir well to evenly coat the chicken in the seasoning. The sugar balances the saltiness of the soy and fish sauces, creating a savory-sweet harmony. Stir-fry for another minute to allow the chicken to absorb the flavors, letting the mixture bubble slightly without overcooking.
- Deglaze the Pan: Pour 1/3 cup of low-sodium chicken broth (or water) into the wok. Using your spatula, scrape the bottom of the pan to lift any browned bits—these add a depth of flavor known as fond. The high heat will evaporate the liquid almost immediately, leaving behind a glossy, flavorful coating on the chicken. This step ensures the stir-fry isn’t dry while keeping the texture light and succulent.
- Add the Basil: Remove the wok from direct heat briefly, then add the fresh basil leaves. Stir quickly so the leaves wilt evenly without overcooking. Basil imparts its signature aromatic flavor, transforming a simple chicken stir-fry into a fragrant Thai classic. Toss gently but thoroughly, ensuring every bite has the herbal freshness combined with the seasoned chicken and aromatics.
- Serve Immediately: Transfer the stir-fry to a serving plate and serve hot over freshly steamed rice. The dish is best enjoyed immediately while the basil is fragrant, the chicken is tender, and the chilies retain a slight crispness. For added flair, garnish with a few whole basil leaves or extra sliced chilies. This simple presentation elevates a quick weeknight meal into a restaurant-quality experience at home.
Notes
- Use high heat for authentic stir-fry texture; it helps sear the chicken quickly while keeping it juicy.
- Slice garlic, shallots, and chilies thinly to ensure even cooking and a balanced flavor.
- Adjust chili quantity according to your heat preference; de-seeding reduces spiciness without losing flavor.
- Fresh Thai basil delivers the signature aroma; if unavailable, holy basil or even sweet basil can work as substitutes.
- Serve immediately over steamed rice to retain the crisp-tender texture of the chicken and freshness of the basil.
- This recipe is versatile—double the batch for meal prep or halve it for a quick solo dinner.
Chef’s Secrets For Perfect Flavor
The secret to a flavorful Thai Basil Chicken lies in preparation and timing.
Prepping all ingredients beforehand ensures the stir-fry cooks rapidly without sacrificing taste.
High heat is essential; it allows the chicken to sear and brown slightly, enhancing the dish’s depth.
Using both soy sauce and fish sauce provides a perfect balance of salty and umami notes.
A small amount of sugar or honey cuts through the saltiness, creating harmony.
Lastly, adding the basil at the very end preserves its vibrant aroma and delicate flavor, giving the dish its signature Thai essence.
Serving Suggestions To Impress Guests
Serve this Thai Basil Chicken steaming over freshly cooked jasmine rice to soak up the savory sauce.
For extra texture, pair it with a side of lightly sautéed vegetables like bell peppers, snap peas, or baby corn.
Garnish with extra fresh basil leaves or sliced chilies for visual appeal and a touch of heat.
For a low-carb alternative, serve over cauliflower rice or zucchini noodles.
A squeeze of lime on top can brighten flavors, while a fried egg on the side makes it a more substantial, restaurant-style meal.
Storage Tips For Meal Prep
This stir-fry is best enjoyed fresh, but leftovers store well.
Allow the chicken to cool slightly, then transfer to an airtight container.
Refrigerated, it will keep for 2–3 days.
Reheat gently in a skillet over medium heat with a splash of water or broth to prevent drying out.
Avoid microwaving for long periods, as it can wilt the basil excessively.
For meal prep, cook rice separately and combine only at serving time to maintain the perfect texture of both the chicken and rice.
Frequently Asked Questions
1. Can I use other meats instead of chicken?
Yes! Ground pork, turkey, or beef can substitute for chicken, adjusting the cooking time slightly. Chicken remains lean and quick-cooking, which makes it ideal for weeknight meals.
2. Is Thai basil necessary, or can I use sweet basil?
Thai basil is recommended for its slightly peppery, anise-like flavor, but sweet basil works in a pinch. The flavor profile will be milder but still delicious.
3. How spicy is this dish, and can I make it milder?
The recipe is moderately spicy due to Thai chilies. De-seeding them or reducing the number of chilies will lower the heat without compromising flavor.
4. Can I prepare this dish ahead of time?
You can prep the ingredients ahead, but it’s best to cook the chicken just before serving. Pre-cooking and refrigerating may result in less vibrant basil and slightly softer vegetables.
5. What can I serve with Thai Basil Chicken?
It pairs perfectly with steamed jasmine rice, cauliflower rice, or even noodles.
Add a side of fresh or sautéed vegetables for a complete, balanced meal. A fried egg or lime wedge enhances the traditional Thai experience.
