Thai Basil Chicken

Name: Thai Basil Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 500g boneless chicken thighs, cut into small pieces; 3 tablespoons vegetable oil; 5 cloves garlic, minced; 3 Thai red chilies, finely chopped; 2 tablespoons soy sauce; 1 tablespoon oyster sauce; 1 teaspoon fish sauce; 1 teaspoon sugar; 1 cup fresh Thai basil leaves; 1 small onion, sliced (optional)

39 views

August 3, 2025

So, About My Love Affair With Thai Basil Chicken…

Let me just say, if I could bottle the smell of Thai Basil Chicken sizzling in a wok, I’d probably spray it on my pillow at night (weird, but true). The first time I made this dish, I nearly set off the smoke alarm — didn’t realize how wild bird’s eye chilis can get in a small kitchen. Now it’s my go-to when I’m craving something spicy, fast, and a little bit messy, which just so happens to be most weeknights. My kids refer to it as “that spicy chicken stuff,” and honestly, same.

Why You’ll Love This (Or, Why I Keep Making It)

I make this whenever I need dinner to taste like I put in loads of effort (even when I really, really didn’t). My family goes bonkers for it because the sauce is kind of magical — salty, sweet, fiery, and a little herby all at once. Oh, and it’s absurdly fast. The only time I’ve goofed is when I used the wrong basil (let’s just say sweet basil is not the same), but even then, no leftovers. If you like takeout but wish it didn’t show up lukewarm, this dish will make you pretty happy.

What You’ll Need (And What I’ll Use If I’m Feeling Lazy)

500g (about 1 lb) boneless chicken thighs, chopped (sometimes I just go with chicken breast, but thighs are juicier — up to you)
3 cloves garlic, smashed and roughly chopped (confession: jarred garlic works if you’re in a rush, but shhh, don’t tell my neighbor Gai on 5th)
2-4 Thai bird’s eye chilies, sliced (I use 2 for sanity, but if you want fire, go 4; jalapeños are fine if that’s what you have)
1 tablespoon neutral oil (I’ve used peanut, canola, and once, olive oil — olive’s a bit weird, but not a dealbreaker)
2 tablespoons soy sauce (my grandma swore by Golden Mountain, but I just grab whatever’s on sale)
1 tablespoon oyster sauce (don’t skip this, but honestly I once swapped in hoisin and lived to tell the tale)
1 teaspoon fish sauce (optional, but the funk is oddly addictive)
1 teaspoon sugar (palm sugar if you have it, regular if not, nobody’s judging)
A big handful of Thai holy basil (regular basil works in a pinch, but it’s got a different vibe — see this guide if you’re curious)
Steamed jasmine rice, to serve (sometimes I just use whatever leftover rice is hiding in the fridge, and it’s fine)

How You Make It (With a Bit of Chaos)

Get everything ready first — this cooks fast. Slice, chop, and set up your ingredients like you’re pretending to be on a cooking show (or don’t, and scramble, your call).
Heat the oil in a big frying pan or wok over high heat. Toss in the garlic and chilis. Stir-fry for 30 seconds — it gets really fragrant. This is usually where I take a whiff and sneeze. Don’t worry if the garlic browns a tad.
Add the chopped chicken. Stir-fry until it’s mostly cooked — about 3-5 minutes. Sometimes it sticks, but a spatula makes quick work of that.
Now splash in the soy sauce, oyster sauce, (fish sauce if using), and sugar. Stir well. The sauce will start bubbling and coat the chicken. Don’t worry if it looks a bit gloopy now, it evens out.
Here’s where I usually sneak a taste. Add more chili if you’re feeling bold, or a splash more soy for saltiness.
Turn off the heat. Throw in the basil and give it a quick toss — it wilts almost instantly. Looks messy, but trust me, it’s perfect.
Spoon everything over a pile of rice and bask in your own culinary glory. Or just eat it straight from the pan because you’re a grown-up.

Stuff I’ve Learned (Sometimes the Hard Way)

If you use too much fish sauce, it gets…a bit much. Start small. Actually, I find it works better if you add a little at the end and taste as you go.
Chopping chicken thighs is slippery business. I once tried using scissors — not sure I’d recommend it, but hey, it worked in a pinch.
Fresh Thai basil is a game-changer. But regular basil, or even a bit of mint, can save the day if you’re desperate.

Wild Variations I’ve Tried (and a Missed Opportunity)

Swapped chicken for ground pork — honestly, just as good, maybe even better on a cold day.
Added green beans for crunch. Tasty, but I probably overcooked them the first time; now I toss them in late.
I once tried beef. Nope. Too chewy, but if you’re braver than me, go for it!
For vegetarians, tofu works (press it well first) — but I’d skip the fish sauce.

Equipment: You Don’t Need Fancy Stuff (But It Helps)

A wok is ideal, but I’ve done this in a regular old frying pan loads of times. Actually, I once used a soup pot when everything else was dirty. It was weird, but nobody complained. If you have a garlic press, use it, or just smash the garlic under a knife. Oh, and if you’re curious about woks, Serious Eats has a great guide, but don’t stress about it.

Storing Leftovers (Not That I Usually Have Any…)

This keeps in the fridge for 2 days, covered. It reheats pretty well in the microwave or on the stove — I think it tastes even better the next day. Though, honestly, in my house it never lasts more than a day. If you somehow have leftovers, you win at life.

How I Serve It (Because Rice Deserves Some Love)

I always serve Thai Basil Chicken over heaps of jasmine rice. Occasionally, I’ll fry an egg with crispy edges (runny yolk is a must) and slide it on top. My partner likes a little squeeze of lime on his, but I think that’s just to be contrary. Family tradition? We eat straight from the pan while hovering over the stove, partly because we’re impatient, partly because I hate washing extra dishes.

Things I’ve Screwed Up (So You Don’t Have To)

Don’t rush the basil step. I once tossed it in too soon and it ended up limp and sad, not in a good way.
Using cold chicken from the fridge makes the pan spatter more. Room temp is easier. (But sometimes you just wanna get dinner done, so…)
I’ve undercooked the chicken trying to multitask — just give it that extra minute if you’re unsure.

Frequently Asked (And Sometimes Odd) Questions

Can I use sweet basil instead of Thai holy basil?
You can, and I have, but the flavor’s milder — sort of like listening to a cover band when you want the real deal. Still tasty though!

Is this super spicy?
It really depends how many chilies you toss in. I usually go easy so the kids don’t stage a revolt. You can totally go wild with the heat if you’re into that.

What if I don’t eat fish sauce?
Just leave it out. Or sub in a tiny splash of extra soy. Honestly, it’s not a big deal — I’ve even skipped it by accident and nobody complained.

Can I double this recipe?
Sure, but give everything more pan space — otherwise things steam instead of sear. I learned that one the hard way. Or use two pans if you’re feeling energetic.

Oh, by the way, did you know you can grow Thai basil on your windowsill? I tried. It died. But you might have better luck. This guide is pretty handy if you want to try!