Why You’ll Love This this Bold Thai Basil Chicken
This recipe delivers restaurant-quality Thai flavors in just minutes, with tender chicken pieces dancing alongside aromatic basil and crisp vegetables in a sweet-savory sauce that hits all the right notes.
You’ll love how the fish sauce adds that mysterious umami depth while the Thai sweet chili sauce brings just enough heat to make your taste buds wake up and pay attention.
Plus, to be frank, anything that cooks this fast means less time standing over the stove and more time actually enjoying your dinner instead of wondering why you didn’t just order takeout again.
Ingredients List
This Thai basil chicken keeps things beautifully simple with just seven ingredients that pack a serious flavor punch.
- 8 ounces chicken, cubed
- 2 tablespoons oil
- 2 ounces fresh Thai basil, chopped
- 3 ounces onions, chopped
- 3 ounces green peppers, chopped
- 1 1/2 ounces Thai sweet chili sauce
- 3 ounces fish sauce
- Fresh is best: Thai basil has a completely different flavor profile than regular basil, so don’t substitute if you can help it – it’s what makes this dish authentically amazing
- Fish sauce alert: This ingredient is high in sodium, so if you’re watching your salt intake, you might want to use a bit less or look for low-sodium versions
- Lean protein win: Chicken breast keeps this dish relatively healthy and high in protein, especially when you’re not drowning it in oil
- Veggie power: The onions and peppers add fiber and vitamins, plus they give you that satisfying crunch that makes each bite interesting
- Heat 2 tablespoons oil in a wok over high heat.
- Add 8 ounces cubed chicken and stir-fry for 30 seconds until just beginning to cook through.
- Toss in 2 ounces chopped fresh Thai basil, 3 ounces chopped onions, and 3 ounces chopped green peppers.
- Continue stir-frying until vegetables are softened but still have some bite, about 2-3 minutes.
- Season with 1 1/2 ounces Thai sweet chili sauce and 3 ounces fish sauce.
- Stir everything together until well coated and chicken is fully cooked.
- Serve immediately while hot.
- Make it saucier by doubling the chili sauce and fish sauce, perfect for spooning over rice. Sometimes you just want that extra flavor bath, you know?
- Add some crunch with cashews, peanuts, or water chestnuts tossed in during the last minute of cooking. Because texture surprises make everything better
- Jasmine rice is the classic choice, and honestly, it’s hard to beat that fluffy, fragrant base that soaks up all those savory juices.
- Brown rice works too if you’re feeling health-conscious, though it won’t absorb the sauce quite as enthusiastically as its white cousin.
- Rice noodles turn this into more of a stir-fry noodle situation, which is never a bad direction to go.
- Coconut rice adds a subtle sweetness that plays beautifully with the fish sauce’s saltiness.
- Simple cucumber salad with rice vinegar provides a cool, crisp contrast to all that basil heat.
- Steamed broccoli or bok choy keeps things light while adding some green vegetables to your plate.
- Spring rolls make this feel like a proper Thai feast, especially if you’re trying to impress someone.
- Get your wok screaming hot before adding oil – we’re talking smoke-point hot, because lukewarm stir-frying is just sad sautéing in disguise.
- Don’t crowd the chicken or it’ll steam instead of sear, which means you’ll miss out on those beautiful golden edges that add so much flavor.
- Save some fresh basil for the end – toss in about three-quarters during cooking, then hit it with the rest right before serving so you get both the cooked-down flavor and that bright, fresh pop.
- Taste your fish sauce first because some brands are saltier than others, and nobody wants to accidentally create a sodium bomb.
- Have everything prepped and ready since this dish moves fast – once you start cooking, there’s no time to chop onions while your chicken burns.
- Don’t skip the resting step after cooking – let it sit for just a minute so the flavors can mingle and the sauce can thicken slightly.
- Use day-old rice if you’re serving it alongside, because fresh rice gets mushy when it meets all those delicious pan juices.
- Calories: Approximately 280 per serving (recipe serves 2-3)
- Protein: 26g from the chicken, making this a solid muscle-building meal
- Carbohydrates: 12g, mostly from the sweet chili sauce and vegetables
- Fat: 15g, primarily from the cooking oil
- Sodium: 1,200mg (fish sauce is the main culprit here)
- Fiber: 2g from the fresh vegetables and herbs
- Sugar: 8g, mainly from the Thai sweet chili sauce
- Iron: 2mg from the chicken and fresh basil
- Vitamin C: 45mg thanks to the green peppers and fresh herbs
- Vitamin K: High content from the generous amount of fresh Thai basil
Step by Step Directions
This authentic Thai basil chicken comes together in minutes with simple stir-fry techniques that deliver restaurant-quality results.
For consistent high-heat cooking results, a professional stand mixer can help prepare marinades and sauces ahead of time to streamline your stir-fry process.
Substitutions and Variations
Additional Things to Serve With This Dish
This dish practically begs for some good companions to round out the meal.
Cooking Tips & Tricks (Chef’s Notes)
A few key moves will take this dish from decent to restaurant-quality, and trust me, the devil’s in these details.
Nutritional Facts
This Thai Basil Chicken packs serious flavor while keeping things relatively light on calories.
Fun “Did You Know?”
Did you know that Thai basil isn’t actually the same plant as the sweet basil you’ll find in most grocery stores?
Thai basil has a spicier, more anise-like flavor that holds up better to high-heat cooking.
I’ve uncovered that this dish originated as street food in Thailand, where vendors cook it lightning-fast in scorching woks.
The fish sauce might seem unusual, but it’s what gives authentic Thai dishes their signature umami depth.
Here’s something cool: traditional Thai cooks often crack a fried egg on top and serve it over jasmine rice for extra richness.
