Chicken stir-fried with fresh basil and Thai flavors is weeknight cooking at its best: Cook in 15 minutes and serve with rice noodles.
Thai basil chicken hits all the big flavor notes — sweet, spicy, hot and garlicky — and it’s full of fresh ingredients.
It’s a one-dish-and-done dinner I’m betting you’re going to crave over and over!
I’ve been cooking versions of this recipe repeatedly over certain chapters of my life, and the fact that it’s still on rotation says a lot about how good it is.
It’s definitely a recipe you’ll want in your dinnertime bag of tricks.
While by no means authentic, this totally mouthwatering chicken hits all the flavor buttons when it comes to Thai basil chicken, always my favorite thing to order from the local Thai place.
This is a zesty flavor-bomb of a recipe to throw together when you want something wholesome and homemade, but just as hunger-satisfying as your favorite takeout.
Not that into chicken?
Try substituting an equal amount of thinly sliced beef or pork tenderloin for the chicken, or use tofu to make this a vegetarian main.
The fresh anise notes of fresh basil taste so good with the chicken, which is seasoned with Asian ingredients you might already have in the pantry:
Chili garlic sauce is key to making this dish — it’s not very hot all by itself, but it has a wonderful savory flavor.
If you want more of a spicy kick just add more fresh red chili to taste.
More Fast, Delicious Weeknight Dinners:
- Sweet and Spicy Gochujang Chicken
- Incredible Brown Sugar Rosemary Pork Chops
- Lemon Chicken with Za’atar and Chickpeas
Thai Basil Chicken with Chili Garlic Sauce
Yield 4 servings
The BEST 30-minute Thai basil chicken recipe, packed with fresh, flavorful ingredients. Not only does it taste fantastic, it's so much healthier than ordering takeout.
Serve over rice noodles or steamed jasmine rice.
- 4 tablespoons fish sauce
- 2 tablespoons sake
- 1 1/2 pounds boneless, skinless chicken (breasts or thighs)
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 1 tablespoon chili garlic sauce
- 1 tablespoon water
- 2 tablespoons toasted peanut oil or other high-heat vegetable oil
- 1 red bell pepper, sliced into 1/4-inch strips
- 1 small red onion, thinly sliced
- 2 - 3 garlic cloves, thinly sliced
- 1 for 2 fresh red hot chili peppers such as Thai or habanero (depending on your heat preference),thinly sliced
- 2 cups fresh Thai basil or sweet basil leaves
- Stir together 3 tablespoons of the fish sauce with the sake in a mixing bowl. Slice the chicken into 1/2-inch chunks. Add the chicken to the bowl and toss to coat. Marinate for 15 minutes.
- Mix the remaining tablespoon fish sauce in a small bowl with the soy sauce, sugar, chili garlic sauce and water until sugar is dissolved.
- Heat a large (12-inch) cast iron skillet or wok over medium-high heat until very hot. Add the oil and the chicken to the pan and cook, stirring frequently, until the meat is seared and cooked through, 10 - 12 minutes.
- Add the bell pepper and onion and continue cooking and stirring until the onions are softened, about 1 minute, then stir in the garlic and chili pepper.
- Stir in the soy sauce mixture and bring to a boil. Cook for another minute, then remove from the heat and add the basil leaves.
- My favorite brand of chili garlic sauce.
- Make this dish as spicy as you want with more (or less) fresh red chili, or add crushed red chili.