If you’re anything like me, you probably have days when the idea of ordering takeaway is tempting—especially when it’s Thai food. But let me tell you, this homemade Thai Basil Chicken is my answer to those nights. It’s got all the bold, fragrant flavors I love from the local Thai joint, but it comes together in about the time it takes to choose what to order.
This is one of those recipes I’ve cooked so often it’s practically muscle memory. It’s perfect for days when my brain is fried after work, but I still want a real meal that hits the spot. A little spicy, a little sweet, and loaded with fresh basil that makes the whole kitchen smell incredible.
If you’ve been nervous about cooking Thai food at home, don’t be. This one is really forgiving. No need for fancy equipment or specialist ingredients—just a wok or a big pan and a handful of pantry staples.
Ingredients You’ll Need (and Why I Love Them)
Ground chicken or chopped chicken thighs
I usually use ground chicken when I’m in a rush because it cooks quickly and soaks up the sauce beautifully. But if I have a little extra time (or I find a good deal on thighs), I’ll chop them roughly for a slightly juicier bite.
Oil for stir-frying
Any neutral oil works. I tend to use sunflower or vegetable oil since it has a high smoke point.
Aromatics: garlic, onion, Thai red chilies
Garlic and onion lay the flavor foundation, but those Thai chilies are the real star if you like heat. I sometimes use fewer if I’m making this for friends who can’t handle too much spice.
Sauces and seasonings: dark soy sauce, fish sauce, oyster sauce, sugar
Don’t be scared of fish sauce. I know it smells strong in the bottle, but it gives the dish that rich, savory punch that makes it taste like a proper Thai stir-fry. A tiny pinch of sugar balances everything.
Fresh Thai basil (or holy basil)
This is the magic ingredient. The aroma is just fantastic. I tear the leaves with my hands instead of chopping them—it keeps the flavors bright and releases the oils without bruising them too much.
Common Questions I Get About This Dish
What does it taste like?
Think savory, garlicky, with a little heat and that beautiful herbal finish from the basil. It’s comforting but exciting enough to break you out of a dinner rut.
Can I use regular basil?
You can if that’s all you can find. Italian basil is a bit sweeter and softer, but it’ll still be tasty. I’ve used it in a pinch and no one complained.
Is Thai basil the same as holy basil?
They’re close but a bit different. Holy basil has a peppery bite that’s amazing in this dish. If your market stocks it, definitely try it.
Can I make it vegetarian?
Absolutely. I swap the chicken for crumbled tofu or even soy granules. You’ll want to boost the seasoning a little to make up for the milder protein.
My Go-To Cooking Tips for This Stir Fry
Ground chicken for speed
Weeknight dinners are all about quick wins. Ground chicken cooks in minutes, so you’re eating faster and there’s less chopping.
Don’t skip fish sauce
I’ve tried making it without before, thinking I’d make it “friendlier” for picky eaters. It just fell flat. That salty, umami depth really brings the dish together.
High heat is your friend
You want that smoky, slightly charred edge you get at good Thai restaurants. Crank up the heat and stir constantly. Don’t wander away.
Tear the basil by hand
My grandmother taught me this with fresh herbs. It keeps the flavors brighter. Chopping tends to bruise them too much.
Add basil at the very end
Heat wilts it fast. I usually kill the heat, then stir the basil through so it’s just-softened but still vibrant.
How I Like to Serve It
I’m a big fan of simplicity here. I usually just pile it over steamed jasmine rice and call it dinner. But when I want to make it feel special, I’ll top it with a crispy fried egg with lacy edges—just like you get in Bangkok.
If I have company or I’m batch-cooking for the week, I’ll serve it with other easy Thai-style dishes like a mango salad or some shrimp cakes. It’s great for meal prep too. I often make a big batch and pair it with rice or noodles throughout the week.
And if you want to make it feel really balanced, I sometimes throw together a quick carrot ginger soup on the side. It’s light but still flavorful enough to stand up to the chicken.
Keeping Leftovers Tasty
I love this dish the next day—it gets even more flavorful as the sauces soak in. I just store it in an airtight container in the fridge for up to three days.
When I’m reheating it, I usually toss it in a hot pan for a minute or two. If I’m really in a hurry, the microwave works fine, too.
I don’t recommend freezing it, though. The basil loses all its magic and goes kind of limp and dark.
Make It Your Own
This recipe is endlessly adaptable.
Try different proteins
I’ve swapped in ground turkey, pork, and even crumbled tofu. Each one gives it a slightly different vibe.
Add more sauce if you want
My wife likes it saucier, so sometimes I’ll loosen it up with a splash of broth or add a little hoisin for sweetness.
Bulk it up with veggies
Bell peppers, green beans, or mushrooms are great here. I often add them when I want to stretch the meal or sneak in more veg.
Thai basil chicken
This fiery and fragrant Thai street food classic comes together in just 15 minutes, making it a go-to for busy weeknights.
Ingredients
- 500g ground chicken
- ½ cup finely chopped onions
- 2–3 Thai red chilies, sliced thin (adjust to heat preference)
- 2 tablespoons oil
- 2 tablespoons minced garlic
- 3 tablespoons oyster sauce
- 2 tablespoons dark soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon sugar (optional, to balance heat)
- 1 cup fresh Thai basil (or holy basil, if available)
Instructions
<p></p><ol><li>Start by heating the oil in a wok or large skillet over medium-high heat. Once hot, toss in the garlic and chilies. Sauté just until fragrant—this should take about 30 seconds to a minute.<br/></li><li>Add the chopped onions next and cook until they soften and turn translucent, around 2-3 minutes.<br/></li><li>Stir in the ground chicken, breaking it apart as it cooks. Keep stirring frequently for 6–7 minutes, or until the meat is fully cooked and starts to brown slightly.<br/></li><li>Pour in the oyster sauce, soy sauce, fish sauce, and sugar (if using). Mix well to ensure the chicken is coated evenly. Let it simmer for another 2 minutes until the sauce thickens slightly and the chicken looks glossy.<br/></li><li>Lastly, toss in the basil leaves. Stir just until wilted—this takes only a few seconds. Remove from heat.<br/></li><li>Serve hot over a bed of jasmine rice or plain steamed rice. Enjoy immediately.<br/></li></ol>
Notes
- Protein Swap: Ground chicken cooks fast and absorbs flavor well, but diced chicken thighs work great too. Skip chicken breast—it tends to dry out.
- Basil Options: Holy basil gives the most authentic taste, but Thai basil or even Italian basil can work in a pinch. No basil? Swap in fresh coriander for a different twist.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 438Total Fat: 22gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 134mgSodium: 1279mgCarbohydrates: 30gFiber: 5gSugar: 16gProtein: 36g
Asianplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Adjust the heat
We love it spicy at home, but I’ll tone it down for guests by using fewer chilies. Or I’ll keep extra sliced chilies on the side so everyone can adjust their own plate.
Hope you’ll give this one a try the next time you’re craving something bold but don’t want to wait for delivery. It’s the kind of meal that makes you feel pretty accomplished on a weeknight without much effort.
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