Name: Spicy Thai Basil Chicken Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Thai
Ingredients: 225g chicken thigh fillets, skinless boneless, cut into bite size pieces; 1 green onion, cut into 4cm lengths; 1 cup Thai basil leaves, loosely packed; 2 garlic cloves, large, finely chopped; 1 bird’s eye or Thai chilli, deseeded and finely chopped; 1 1/2 tbsp oil (peanut, vegetable, or canola); 2 tsp oyster sauce; 1 tsp light soy sauce; 1 tsp dark soy sauce (or all-purpose soy sauce); 1 tsp sugar; 2 tbsp water; Steamed jasmine rice

There’s something irresistibly vibrant about a good stir-fry, and the way herbs and spice come together in this Spicy Thai Basil Chicken Recipe is truly a little flavor fiesta. You’ll love how quickly it comes together and the way every bite bursts with those fragrant basil and chili notes.

The image shows a close-up of a dark pan filled with cooked brown chicken pieces coated in a shiny sauce. There are green leafy herbs mixed throughout the chicken, adding contrast with their darker green color. Small red chili bits are scattered over the chicken, giving a hint of spiciness. A wooden spatula is lifting some pieces from the pan, which has a slightly oily, textured surface. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Spicy Thai Basil Chicken Recipe
Top Tip
How to Serve Spicy Thai Basil Chicken Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Spicy Thai Basil Chicken Recipe

Why You'll Love This Recipe

This Spicy Thai Basil Chicken Recipe holds a special place for me because it’s both incredibly fast and packed with those bright, punchy flavors that make you feel like you’re dining in a Thai street market without leaving your kitchen. It’s simple, fresh, and perfectly balanced.

Speedy and straightforward: You’ll have dinner on the table in about 15 minutes, perfect for busy evenings.
Aromatic and fresh: The basil and chili combination delivers that authentic Thai vibrancy that’s hard to beat.
Flexible ingredients: You don’t need hard-to-find items; there are practical swaps I’ll share to make it work with what you have.
A crowd-pleaser: It’s spicy, savory, and just right to enjoy with steamed jasmine rice for a comforting, satisfying meal.

Ingredients & Why They Work

Each element in this Spicy Thai Basil Chicken Recipe plays a part in delivering that balance of heat, savoriness, and freshness. Knowing a little about your ingredients helps you shop smarter and get the best results.

Flat lay of fresh raw chicken thigh fillets cut into bite-sized pieces, a single whole green onion with white and green sections intact, a small bunch of vibrant Thai basil leaves, two large whole garlic cloves with smooth white skins, one bright red birds eye chili pepper, a small white ceramic bowl filled with golden cooking oil, a small white bowl containing a dark glossy oyster sauce mixture, a small white bowl with light soy sauce, a small white bowl with dark soy sauce, a small white bowl of granulated white sugar, a small white bowl of clear water, and a neat mound of fluffy steamed jasmine rice on a simple white ceramic plate, all arranged in perfect symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken thigh fillets: Juicy and tender, thighs stay moist and flavorful under high heat, unlike leaner breast meat.
Green onion: Adds both crunchy sharpness (white part) and fresh green aroma (green part), layering your flavor.
Thai basil leaves: Essential for authentic taste—the peppery, anise-like aroma elevates the whole dish.
Garlic cloves: Finely chopped garlic gives that fragrant punch without burning quickly in a hot wok.
Bird’s eye or Thai chili: Packs a kick that brightens the dish without overwhelming—adjust according to your heat tolerance.
Oil (peanut, vegetable, or canola): Neutral oils with a high smoke point work best for this fast stir-fry.
Oyster sauce: Adds umami depth and just a touch of sweetness.
Light and dark soy sauce: Combine to balance saltiness and color; if you don’t have both, regular soy sauce will do.
Sugar: Balances the salty and spicy flavors to round out the sauce.
Water: Lightens the sauce and helps it reduce to a glossy finish.
Steamed jasmine rice: The perfect base to soak up every last bit of that fragrant sauce.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This recipe invites your personal touch—whether you want to dial up the heat, swap in chicken breast, or even turn it vegetarian with tofu. I love tweaking the chili level depending on my mood and who I'm serving it to.

Variation: When I want a meat-free twist, I swap chicken for firm tofu—just press and cube it, then proceed as usual. It soaks up the sauce beautifully!
Milder Version: If you’re sensitive to spice, reduce the bird’s eye chili or leave out the seeds—that still leaves a pleasant warmth.
Extra Veggies: Feel free to toss in thin slices of red bell pepper or snap peas for crunch and color.
Herb Substitutions: If you can’t find Thai basil, regular sweet basil or even mint will give a fresh note, albeit slightly different.

Step-by-Step: How I Make Spicy Thai Basil Chicken Recipe

A white bowl filled with two layers, the bottom layer is white steamed rice with separate grains, topped with a thick layer of stir-fried chicken pieces in a dark brown glossy sauce mixed with green onion stalks and dark green basil leaves, with red chili pieces scattered on top. A metal spoon rests inside the bowl, partially submerged in the chicken mixture. The bowl sits on a light beige cloth on a white marbled surface, with two whole red chili peppers and a green leaf nearby. photo taken with an iphone --ar 2:3 --v 7

Step 1: Mix up your sauce

I start by whisking together oyster sauce, light and dark soy sauces, sugar, and water in a small bowl. This little mix is your ticket to that perfectly balanced, glossy sauce that clings to every morsel of chicken.

Step 2: Heat and flavor the oil

Heat your wok or pan on high, then add your oil followed by finely chopped garlic and chili. Be quick and careful—only about 10 seconds to soften them and release aroma without burning. Pro tip: don’t lean in too close or the chili fumes might get you coughing!

Step 3: Sizzle the chicken & green onion

Add chicken pieces and the white parts of your green onion. Stir-fry for about 2 minutes until the chicken is cooked through and starting to brown. Cooking on high heat keeps the outside nicely seared while locking in juices.

Step 4: Pour in the sauce and finish with basil

Pour in your pre-mixed sauce and cook for another minute, stirring constantly. The water reduces and the sauce thickens to a glossy coating. Then toss in the green part of the green onions and the basil leaves. Stir just until the basil wilts—this preserves its fresh flavor and vivid color.

Step 5: Serve immediately

Plate your spicy Thai basil chicken over steaming jasmine rice and dive in! This dish shines best fresh, when all the flavors are punchy and bright.

Top Tip

Over the years, I’ve figured out a few ways to make your Spicy Thai Basil Chicken Recipe absolutely foolproof and bursting with flavor. These tips save you from common slip-ups and help you nail the authentic taste every time.

Keep the heat high: Cooking fast over very high heat is key to that signature smoky stir-fry flavor and to prevent soggy chicken.
Chop garlic finely, don’t mince: This stops garlic from burning too fast, which can happen if the pieces are too small.
Don’t overcook basil: Toss it in right at the end to keep that fresh aroma and bright green color.
Adjust chili to preference: Bird’s eye chilies are potent—start small and add more after tasting if you want extra heat.

How to Serve Spicy Thai Basil Chicken Recipe

Spicy Thai Basil Chicken - Serving Suggestion

Garnishes

I like a sprinkle of fresh red chili slices and a wedge of lime on the side to add brightness and a little zing. Plus, a few extra Thai basil leaves scattered on top never hurts—it amps up the fragrance while making the dish look irresistible.

Side Dishes

Simple sides work best here: steamed jasmine rice is a must, and I often serve juicy cucumber and tomato slices alongside to balance the heat and refresh the palate. You could add a light papaya salad or some stir-fried greens for a full Thai-style spread.

Creative Ways to Present

For a casual dinner party, I’ve served this spicy Thai basil chicken in lettuce cups for a fun finger-food vibe. It’s also lovely spooned over coconut rice for a fragrant twist. Dressing it up with edible flowers or fresh herbs makes for a beautiful, Instagram-worthy plate.

Make Ahead and Storage

Storing Leftovers

Leftover basil chicken keeps well in an airtight container in the fridge for up to 2 days. I always cool it to room temperature before refrigerating to keep textures intact, and freshen it up with a sprinkle of new basil before serving again.

Freezing

Freezing works okay, though the fresh basil flavor can fade a bit. If freezing, I recommend holding back the basil and adding it fresh when reheating. Freeze in portions so you can reheat just what you need.

Reheating

I reheat leftovers gently in a skillet over medium heat, adding a splash of water or broth to revive the sauce’s shine. Skip the microwave when possible to keep the chicken from drying out and the basil from wilting too far.

Frequently Asked Questions:

Can I use chicken breast instead of thigh?

Yes, you can substitute chicken breast for thigh; just be careful not to overcook it since breast meat is leaner and can dry out faster. Cut it into bite-sized pieces and cook quickly over high heat.

What if I can’t find Thai basil or holy basil?

If Thai or holy basil is unavailable, regular sweet basil is a fine substitute. While the flavor will be milder and less peppery, the sauce’s strong taste still shines through, making the dish delicious.

How spicy is this Spicy Thai Basil Chicken Recipe?

It carries a noticeable but balanced heat from the bird’s eye chili, which can be adjusted by removing seeds or using less chili. It’s spicy enough to satisfy those who like a kick but can be toned down for sensitive palates.

Can I prepare this dish ahead of time?

It’s best enjoyed fresh since basil wilts and flavor is brightest right out of the pan. However, you can prep your sauce and chop ingredients ahead, making the actual cooking really quick. Leftovers keep well refrigerated for a couple of days.

Final Thoughts

This Spicy Thai Basil Chicken Recipe is one of those dishes I keep returning to because it combines simplicity with insane flavor — a little heat, herbal brightness, and that satisfying sweet-salty sauce. I genuinely hope you try it out and discover how easy it is to add some Thai magic to your weeknight dinners. Trust me, it’s a recipe that’ll have you coming back for seconds and impressing anyone lucky enough to share the table with you.