This post Thai Basil Chicken has been updated in 2022.
Thai Basil Chicken is the standard for 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!
Thai Basil Chicken
Wowser. Thai Basil Chicken is one of my favorites. 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 recipe was passed to me by a friend’s mother back when I was at university. Naturally, this recipe is not for everyone. 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’s truly amazing. Just like the food you’d find in (good) Thai restaurants or on the streets of Thailand.
What do you need to make 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!
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 the name of this recipe and a key ingredient. 😂
Thai basil tastes just like regular basil, but with an aniseed flavor. 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 This is a completely different story. 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 a Thai grocery store. The owner had it hidden in the back.
Thai Basil Chicken can often be overly spicy when it’s served at mid-range restaurants in 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.
This can be served over Jasmine rice, or any other type of rice. You can add more if you wish. 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
How to make it
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Thai Chilli Basil Chicken
Ingredients
- 225g / 7oz Chicken thigh fillets Cut into bite-sized pieces, skinless and boneless
- 1 Green onion , cut into 4cm / 2″ lengths.
- 1 Cup Thai basil leaves – loosely packed (Holy Basil if possible) (Note 1).
- 2 Garlic cloves – Large, finely chopped (Note 2).
- 1 Thai chilli, birds eye, or Thai chilli Finely chopped, deseeded, and finely chopped
- 1 1/2 tbsp Oil (peanuts, vegetables or canola
Sauce
- 2 tsp oyster sauce
- 1 tsp light soy sauce (Note 3)
- 1 tsp dark soy sauce (or all purposes) (Note 3).
- 1 tsp Sugar
- 2 tbsp Water
Serving
- Saute jasmine rice
Instructions
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Combine all Sauce ingredients in a small bowl. Mix to combine.
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Over high heat, heat oil in a wok or pan.
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Stir in the garlic and chili and let it cook for 10 seconds. You should not inhale as the chilli can make you cough.
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Stir fry the chicken and the white portion of the green onion until they are cooked.
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Stir in the Sauce. Cook for one minute to reduce the water until it forms a thick, glossy sauce.
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Mix in the green parts of the green onions and basil leaves. Mix until the mixture is wilted. Serve immediately with steamed jasmine Rice.
Notes for Recipes
Thai Basil is the most common type of basilThis is sold in Australian supermarkets (Coles, Woolies, Harris Farms) which can be used in Thai restaurants. My nearest Asian store is about a three-hour drive away so I make it with Thai Basil.
If Thai or Holy Basil are not available,It is worth using regular basil to make this sauce. Basil is the aromatic accent flavour. The sauce is strong and dominant.
2. Garlic –Finely chop the garlic, rather than mince it (or using jarred Garlic) will prevent it from quickly burning and spitting into the hot wok.
3. Soy saucesYou can use light or dark soy sauce, or both with regular all-purpose soy (like Kikkoman). You can also use light soy sauce. Flavor may not be as strong or intense as it should, and the colour will be more subtle but still very tasty.
Use dark soy sauce only. The flavours will be too strong.
4. Serving size:This recipe can be made into one large serving or two smaller portions. A simple side dish of slices of cucumber, tomato, and no dressing is a great way to finish the meal. This refreshing side dish is perfect for spicy Thai food.
5. Nutrition per portion excluding rice.
Nutrition Information:
Original publication July 2014. Updated with new (better!) information. photos, new words, a brand new recipe video and of course I added a Dozer life section!
Life of Dozer
The story of his life. For that matter, so is mine.
