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.
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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.
- 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.
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
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
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:
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.
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.
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.
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.
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Spicy Thai Basil Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Description
This Thai Chilli Basil Chicken is a quick and flavorful stir fry featuring tender chicken thigh pieces cooked with aromatic garlic, fresh Thai basil, and fiery bird’s eye chilli. The dish is finished with a glossy, savory sauce made from oyster sauce, soy sauce, and a touch of sugar, served best alongside steamed jasmine rice for an authentic Thai meal experience.
Ingredients
Chicken and Aromatics
- 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 ½ tablespoon oil (peanut, vegetable, or canola)
Sauce
- 2 teaspoon oyster sauce
- 1 teaspoon light soy sauce
- 1 teaspoon dark soy sauce (or all-purpose soy sauce)
- 1 teaspoon sugar
- 2 tablespoon water
Serving
- Steamed jasmine rice
Instructions
- Prepare the Sauce: Combine the oyster sauce, light soy sauce, dark soy sauce, sugar, and water in a small bowl and mix thoroughly to create the sauce base.
- Heat the Oil: Heat the oil in a wok or large pan over high heat until hot but not smoking.
- Sauté Garlic and Chilli: Add the finely chopped garlic and deseeded chilli to the wok, cooking for about 10 seconds until fragrant. Avoid inhaling the fumes to prevent coughing from the chilli.
- Cook Chicken and Green Onion White Parts: Add the white parts of the green onion and the chicken pieces to the wok and stir-fry until the chicken is fully cooked, approximately 2 minutes.
- Add Sauce and Reduce: Pour in the prepared sauce and cook for 1 minute, stirring continuously until the sauce thickens to a glossy consistency.
- Wilt Basil and Green Onion Toppings: Toss in the green parts of the green onions and basil leaves. Stir everything together just until the basil is wilted but still vibrant.
- Serve: Immediately serve the Thai chilli basil chicken with steamed jasmine rice for a complete and satisfying meal.
Notes
- Holy Basil is the traditional Thai basil variety used here, offering a more aniseed and peppery flavor compared to sweet basil. If unavailable, Thai basil or even regular basil can be used as a substitute.
- Finely chopping garlic instead of mincing helps prevent it from burning quickly and reduces spatters in the hot wok.
- You can substitute the soy sauces with just light soy sauce or an all-purpose soy sauce like Kikkoman; avoid using only dark soy sauce as it can overpower the dish.
- This recipe yields one large serving or two moderate servings; a side of fresh cucumber and tomato slices is a perfect Thai-inspired accompaniment.
- Nutrition values provided exclude the steamed jasmine rice.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 95 mg
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