Easy Thai Basil Chicken Recipe
Bold, savory Thai basil chicken made with garlic, chilies, and fresh basil. Ready in 30 minutes and better than takeout. Serve over jasmine rice for a fast, flavorful dinner.
Ingredients
- 1 pound boneless skinless chicken thighs , diced into bite-size pieces
- 1 tablespoon oil , vegetable or canola oil
- 4 cloves garlic , finely chopped
- 2 or 3 Thai red chilies , thinly sliced (adjust to taste) (omit for kids)
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1 cup fresh basil leaves , loosely packed. holly, Thai or sweet basil all work. Holly basil is preferred.
Optional for Servig
- Steamed jasmine rice , for serving
- Crisp-fried egg
- Cucumber slices
Instructions
- Heat oil in a large skillet or wok over medium-high heat until shimmering.
- Add chopped garlic and sliced chilies. Stir constantly for 20–30 seconds until fragrant, but do not brown.
- Add diced chicken. Cook, stirring frequently, until the chicken is browned and cooked through, about 6–8 minutes.
- Stir in soy sauce, oyster sauce, fish sauce, and sugar. Toss to coat evenly and allow the sauce to simmer for 1–2 minutes until slightly thickened.
- Remove skillet from heat. Stir in fresh basil leaves and toss until just wilted.
- Serve immediately over warm jasmine rice.
Notes
- Use boneless, skinless chicken thighs for the juiciest results
- Cook over medium-high heat for proper stir fry texture
- Prep all ingredients before starting; this recipe moves quickly
- Stir garlic and chilies constantly to prevent burning
- Add basil off heat to keep it bright and fresh
- Taste sauce before serving and adjust salt or sweetness as needed
- Serve immediately over hot jasmine rice for best texture