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Home Cuisines Thai Recipes

Thai Basil Chicken

By:Nagi
Published:28 Sep '19Updated:8 Apr '21
347 Comments
Recipe v Video v Dozer v

Thai Basil Chicken is arguably the gold standard of Thai Chicken stir fries! An incredibly fast and easy Thai recipe that truly tastes just as good as you’ll get at your favourite restaurant, served over jasmine rice. BONUS: No hunting down unusual ingredients!

If you’re feeling inspired, indulge in a Thai banquet at home with Chicken Satay Skewers, Thai Fish Cakes, Thai Green Curry or Red Curry, and Thai Fried Rice!

Close up of Thai Basil Chicken in a wok, fresh off the stove ready to be served

Thai Basil Chicken

Wowser. I LOVE Thai Basil Chicken. Just looking at these photos and writing up this post has me peeved that I’ll shortly be reheating leftovers instead of firing up the wok. (That’s a nice insight into the immaturity that is me.)

This is a recipe I got from the mother of a friend way back when I was in uni. Obviously, a Thai friend!

And it’s one of the few recipes that I haven’t tinkered with at all. I usually can’t help it – even recipes from well respected chefs. But this one – it’s perfect as it is. It is truly just like what you get at (good) Thai restaurants and on the streets of Thailand!

Thai Basil Chicken served over Jasmin rice in a blue bowl, ready to be eaten

What you need for Thai Basil Chicken

Here’s what you need for Thai Basil Chicken. The really nice thing about this Thai recipe is that you can get everything you need from the grocery store – at least, you can here in Australia!

What goes in spicy chilli Thai Basil Chicken

Best substitute for Thai Basil

The best substitute for Thai Basil is normal basil. While it lacks the slight aniseed flavour that’s distinctly associated with this Thai dish, it is still very much worth making!

Thai Basil

Thai Basil is a key ingredient in this recipe, being the namesake and all. 😂

Thai Basil tastes like normal basil with a hint of aniseed flavour. Nowadays it’s fairly widely available in Australia in large grocery stores and green grocers (Coles, Woolies, Harris Farms).

In actual fact, the authentic version of Thai Basil Chicken is Thai Holy Basil which is different to Thai Basil. It’s actually quite hard to find even in Thai stores, so much so that most Thai restaurants just use ordinary Thai Basil and it’s the flavour that most people have become accustomed to.

Here’s a photo showing the difference between holy basil and Thai Basil.

In the video and photos, I’ve used Thai Holy Basil. (Sydney-siders, I found it in the dark depths of a Thai grocery store in the city, I had to ask for it and the store owner got it from the back!)

Difference between Thai Basil and Thai Holy Basil - Thai Basil tastes like normal basil with a slight aniseed flavour. Holy basil has jagged edges and it does not have an aniseed flavour, it tastes more like Italian basil.

Thai Basil Chicken is often overly saucy when you get it from mid-standard restaurants outside of Thailand.

This recipe sticks more to the traditional way of cooking it with enough sauce to coat the stir fry and to soak the rice a bit (enough!). But not so much sauce that when you dish it up, it’s sitting in a pool of sauce which frankly is too salty and unnecessary because the flavours of this dish are so strong, you don’t need all that sauce.

Close up of Thai Basil Chicken served over Jasmin rice in a blue bowl, ready to be eaten

Serve this over Jasmine rice or any other rice of choice. If you want to add a fresh side, try this Asian Slaw – it’s a great all rounder that goes with all Asian foods. Or for a simpler option, just add a side of plain chunks of tomato and cucumber which is a common side that’s added to plates in Thailand.

As with all stir fries, this Thai recipe moves super fast once you start cooking – about 5 minutes. So if you can get the chopping done in 10 minutes, you’ll have dinner on the table in 15 minutes.

Hey! That’s faster than ordering home delivery! – Nagi xx


Watch how to make it

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Close up of Thai Basil Chicken in a wok, fresh off the stove ready to be served

Thai Chilli Basil Chicken

Author: Nagi | RecipeTin Eats
Prep: 10 minutes mins
Cook: 5 minutes mins
Total: 15 minutes mins
Stir Fry
Thai
4.94 from 127 votes
Servings2
Tap or hover to scale
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Recipe video above. Right off the streets of Thailand, made in your own home! Spicy, garlicky and savoury with a hint of sweet. Gold standard Thai chicken stir fry, quick to make and no hunting down unusual ingredients.

Ingredients

  • 225g / 7oz chicken thigh fillets , skinless boneless, cut into bite size pieces
  • 1 green onion , cut into 4cm / 2" lengths.
  • 1 cup Thai basil leaves , loosely packed (Holy Basil if you can find it) (Note 1)
  • 2 garlic cloves , large, finely chopped (Note 2)
  • 1 birds eye or Thai chilli , deseeded and finely chopped
  • 1 1/2 tbsp oil (peanut, vegetable or canola)

Sauce

  • 2 tsp oyster sauce
  • 1 tsp light soy sauce (Note 3)
  • 1 tsp dark soy sauce (or all purpose) (Note 3)
  • 1 tsp sugar
  • 2 tbsp water

Serving

  • Steamed jasmine rice

Instructions

  • Put Sauce ingredients in a small bowl and mix to combine.
  • Heat oil in wok or pan over high heat.
  • Add garlic and chilli and cook for 10 seconds. Don't inhale - the chilli will make you cough!
  • Add the white part of the green onions and chicken and fry until cooked, around 2 minutes.
  • Add Sauce and cook for 1 minute until the water reduces to make a thick glossy sauce.
  • Toss through green part of green onions and basil leaves. Stir until just wilted, then serve immediately with steamed jasmine rice.

Recipe Notes:

1. Holy Basil is the type of Thai basil used in the authentic recipe. It has a more aniseedy / peppery flavour than normal sweet basil used in Italian cooking, and is available at some Thai groceries.
Thai Basil is the more common type of basil that is sold at supermarkets here in Australia (Coles, Woolies, Harris Farms) and used in Thai restaurants.  Because my closest Asian store is a trek away, I usually make this with Thai Basil.
If you can't find Thai or Holy Basil, this is still totally worth making using normal basil. The sauce has a strong flavour and dominates, the basil is the fragrant accent flavour.
2. Garlic - Finely chopping the garlic rather than minced it (or using jarred garlic) stops it from burning quickly and spitting when it hits the hot wok.
3. Soy sauces - can sub light soy sauce or both the light and dark soy with ordinary all purpose soy (like Kikkoman). Or can use just light soy sauce. Flavour not quite as intense as it should be and colour will be paler, but still super tasty.
Do not use JUST dark soy sauce, flavour will be too intense.
4. Serving size - This recipe makes one giant serving or 2 reasonable sized servings. Complete the meal with a simple side of juicy slices of cucumber and tomato with no dressing - this is very Thai! Refreshing accompaniment to spicy Thai food.
5. Nutrition per serving excluding rice.

Nutrition Information:

Serving: 160gCalories: 360cal (18%)Carbohydrates: 5g (2%)Protein: 19g (38%)Fat: 29g (45%)Saturated Fat: 6g (38%)Cholesterol: 110mg (37%)Sodium: 588mg (26%)Potassium: 231mg (7%)Fiber: 1g (4%)Sugar: 2g (2%)Vitamin A: 148IU (3%)Vitamin C: 2mg (2%)Calcium: 14mg (1%)Iron: 1mg (6%)
Keywords: thai basil chicken, Thai chicken, thai recipes, thai stir fry
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

Originally published in July 2014, updated with fresh new (better!) photos, new words, a brand new recipe video and of course I added a Life of Dozer section!

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347 Comments

  1. Phoebe says

    October 14, 2023 at 5:51 pm

    5 stars
    This was delicious, just like a restaurant. I did two pans and made a kids version without chilli. My 5yo loved it, even said “this is SO good” (very high praise from him). My 3yo couldn’t be convinced to try it. Sigh. Maybe next time. Thanks for another great recipe Nagi!!

    Reply
  2. Karen says

    September 4, 2023 at 9:44 pm

    This is delicious of course, but I think it’s weird the recipe doesn’t call for fish sauce. 😌

    Reply
  3. Mike Forrester says

    August 24, 2023 at 1:27 pm

    This is great. My wife loves Thai food and loves this recipe. Another great one, Nagi. Thank you!

    Reply
  4. Melinda says

    August 4, 2023 at 1:45 am

    5 stars
    I was looking around for recipes that uses basil leaves. I am thrilled to come across this delicious recipe. It was easy to make and my family loved it. Thank you for sharing this delectable dish. I will certainly be making it again.

    Reply
  5. Maria A Fugere says

    July 18, 2023 at 9:51 am

    5 stars
    Delicious!! My family loved this recipe!

    Reply
  6. tan m says

    July 3, 2023 at 9:07 pm

    5 stars
    Another quick and very tasty family meal Nagi. I served over rice with a tomato and cucumber salad with asian dressing. The whole family enjoyed it very much. Thankyou.

    Reply
  7. simon williams says

    May 8, 2023 at 1:53 pm

    4 stars
    Hi Nagi.

    I often make a krapow at home, and I know what you mean about the aniseed flavour of real krapow. We can’t get real Thai basil here in New Zealand (or I’ve never found it).

    I’ve found a kind of frozen Chinese roast duck, though, and I use this instead of the chicken. The hints of star anise in the duck, when mixed the ordinary basil, kind of compensate and, while it’s not “authentic” Thai, it really does have a similar flavour to the real thing.

    Reply
  8. Lisa S says

    April 25, 2023 at 10:25 am

    Made this tonight with a few alternations and additions. I added onions and doubled the amount of sauce and added about 1/2 tsp of cornstarch.to give it a little body. My husband inhaled it and ate two platefuls. It was delicious. Thank you Nagi

    Reply
  9. Crys Crys says

    March 28, 2023 at 10:16 am

    5 stars
    I have made these many many different times, love it. I follow the sauce directions to the T but usually add Bok Choy and/or whatever veggies I have on hand. Highly recommend.

    Reply
  10. Diane says

    March 10, 2023 at 11:15 pm

    5 stars
    This was very good and sooooo easy!
    My sauce did not thicken much so I added a little cornstarch. Could have been because I did not have dark soy. I also added steamed broccoli and it was delicious. Made for 3 doubled the recipe!

    Reply
  11. Meredith McDonald says

    February 18, 2023 at 6:20 pm

    5 stars
    I love this recipe, have cooked it a few times. I wouldn’t change a thing except your technique for dealing with garlic. I stumbled upon using a microplane to mince/crush/chop garlic. It works in every case without burning. AND it’s so much easier than cleaning garlic off a knife or,worse still, a garlic press. I just wanted to share with you this life changing hack. I’ve bought a copy of your book for myself, was so impressed that I bought a copy for my dad and am thinking of buying one for my in-laws.

    Reply
  12. Sonya says

    February 15, 2023 at 9:13 pm

    5 stars
    Absolutely loved it! Used chicken breast & doubled the sauce

    Reply
  13. Joy says

    February 10, 2023 at 8:14 am

    5 stars
    This was absolutely delicious, thank you! I used chicken tenders, which were juicy and tender. I quadrupled the recipe, including the sauce, and my liquid didn’t thicken, but we still absolutely loved it. I’m wondering whether I should have made less sauce, or maybe added cornflour at some point.

    Reply
  14. Stephanie DeMaurice says

    October 23, 2022 at 1:01 am

    Yes what is closest to a Birds Eye Chili? In States

    Reply
  15. Heather says

    October 13, 2022 at 5:30 am

    5 stars
    I made this recipe last night and was blown away, it was that good. I didn’t have enough “normal” basil and had to use a fresh jalapeno pepper. I also velveted the chicken thighs and served the dish over Thai rice noodles.

    Nagi, I’ve made many of your recipes, and your website is my “go to” source for good cooking.

    Reply
  16. Karen says

    August 31, 2022 at 9:35 am

    Best sub. for the birds eye or thai chili?
    Lov your recipes. Lov Dozer.

    Reply
  17. Paul James says

    August 23, 2022 at 10:59 am

    Simple, awesome sauce
    I used Italian basil but still turned out great
    Thinking prawns might be good instead of 🐓

    Reply
  18. Mel says

    June 29, 2022 at 7:17 pm

    4 stars
    Another winner for us. Loved the flavours of the sauce & the Thai basil. I added bok choy (cos I love it) and bean sprouts (cos I had some) and it was delicious with those additions, I’d do it again.

    Reply
  19. Mike Forrester says

    June 16, 2022 at 11:55 am

    5 stars
    Excellent, lots of flavor layers. My wife loves Thai food and raved about t. Thank you.

    Reply
  20. Lucy says

    June 8, 2022 at 11:32 pm

    Do you think this recipe would work with chicken mince? I am trying to recreate something that I had from a Thai restaurant in the UK, it sounded similar to this but it was made with chicken mince. Thanks!

    Reply
    • Leslie says

      August 21, 2022 at 8:12 am

      I’ve had it with minced chicken before. My favorite restaurant also adds green beans.

      Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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