Why you’ll love about this Thai basil chicken
Thai basil isn’t that easy to find in our city during the winter months, but during the summer and early fall, it’s readily available at the farmers’ market in enormous bunches just waiting to be made into something delicious. So I wanted to give Thai basil chicken a whirl.
It was the first dish I tried when we were in Thailand, and it was definitely one of my favorites. And, for good reason. Spicy, saucy chicken is basically stir fried in heaps of garlic and Thai basil. I honestly don’t know a person who wouldn’t like it. But, I never guessed it would be so easy to replicate.
More thai recipes you’ll love: Thai basil shrimp / Thai tuna cakes / thai chicken meatball curry / easy peanut noodles
Ingredient notes:
- Thai basil – This specific basil has a slightly different flavor than a regular basil. It has a more distinct anise or licorice flavor with a hint of spice, and is a bit more pungent. If you don’t have Thai basil, you can definitely substitute regular basil (or lemon basil if you have it).
- Soy sauce – I always opt for low sodium soy sauce if I can. To make this dish gluten free, try using tamari sauce instead of soy sauce and gluten free oyster sauce.
Making changes to a recipe can result in recipe failure. Any substitutions listed are simple changes that I believe will work in this recipe, but results are not guaranteed.
The following is a detailed overview of the recipe steps with added tips and tricks for recipe success. For a simplified and printable version, including ingredient amounts and more formal instructions, see the recipe card below.
How to make Thai basil chicken
Thinly slice the chicken. I like to cut mine against the grain or on a bias into super thin strips, rather than bite-sized cubes, but you can cut yours however you prefer. Just be sure it’s small enough to cook fast.
Make your sauce. Whisk the oyster sauce, soy sauce, fish sauce, lime juice and brown sugar together until smooth. Pour this over your chicken and allow it to marinate while you prep the rest of the meal (make the rice, slice the basil, etc).
Heat a large skillet or wok to medium-high. Add the cooking oil, garlic and crushed red pepper. Sauté until fragrant, or about 30 seconds.
Increase heat to high. Add the chicken with the sauce and cook, stirring frequently, for about 5 minutes.
Add the basil, and continue to cook until the leaves have wilted and your chicken is fully cooked (internal temperature of 165˚F).
More takeout-inspired recipes: Chinese chicken & broccoli / rotisserie chicken pho / dairy free butter chicken / ahi tuna poke bowls
Easy Thai Basil Chicken
Ingredients
- 2 pounds boneless, skinless chicken breast (or tenders), thinly sliced
- 3 tablespoons oyster sauce, or gluten free oyster sauce
- 3 tablespoons reduced-sodium soy sauce, or tamari for gluten free
- 1 teaspoon fish sauce
- 1 teaspoon lime juice
- 1 teaspoon brown sugar
- 1 tablespoon canola oil
- 1 1/2 tablespoons minced garlic, about 8 garlic cloves
- 1/4 – 1/2 teaspoon crushed red pepper flakes
- 2 – 3 cups fresh Thai basil leaves
- Lime wedges, optional, for serving
Instructions
- In a large bowl, stir together sliced chicken, oyster sauce, soy sauce, fish sauce, lime juice and brown sugar until evenly coated. Allow chicken to marinate while preparing the rest of the meal.
- Heat canola oil in a large skillet or wok over medium-high heat. Add garlic and red pepper flakes and sauté until fragrant, about 30 seconds.
- Add chicken and sauce and increase heat to high. Cook, stirring frequently, until chicken is cooked through and no longer pink, about 5 minutes.
- Add basil leaves and continue to cook, stirring occasionally, until basil leaves have wilted, about 4 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
I don’t have Thai basil but plenty of regular basil and lemon basil. Could I just combine these two
and still have s great tasting dish?
Thnx
Soooooo good! I put my own spin on it. fresh basil from my neighbor! 👌 I also had coconut cream on hand! 🤤🤤🤤🤤🤤🤤
I used reduced sodium soy sauce but it is still a little salty to the taste.
Also was I supposed to drain the marinade before putting the chicken in the wok? You have to dumb it down. (giggle)
No, the recipe calls for putting the sauce in the wok, meaning the remaining marinade. It should reduce and thicken a bit while cooking.
This was my first experience cooking with my fresh Thai Basil. This was delicious abd so easy to prepare. Thank you!