Thai Basil Chicken
A fiery, aromatic Thai street-food classic that comes together in minutes. Juicy pieces of chicken breast are stir-fried with garlic, chilies, and fragrant holy basil, then finished with a savory-sweet sauce that coats every bite. Serve it over jasmine rice with a crispy fried egg on top for the ultimate weeknight dinner.
For 4 servings
- prep
Prepare the chicken and aromatics.
1.Finely chop the chicken breast into very small pieces or coarsely mince with a knife.2.Peel and roughly chop the garlic cloves.3.Slice the bird's eye chilies into thin rounds.TIPPartly freezing the chicken for 15 minutes makes it easier to chop finely by hand. - mix
Mix the stir-fry sauce.
In a small bowl, combine soy sauce, oyster sauce, fish sauce, sugar, and water. Stir until the sugar dissolves completely.
- fry
Stir-fry the garlic and chilies.
Heat the oil in a wok over high heat until it shimmers. Add the chopped garlic and chilies and stir-fry for about 20 seconds until deeply fragrant — do not let the garlic burn.
TIPKeep the wok moving — garlic burns fast over high heat. - fry · ~3 min
Cook the chicken.
1.Add the chopped chicken to the wok.2.Spread it into a single layer and let it sear undisturbed for 30 seconds.3.Break up any clumps and stir-fry until the chicken is just cooked through and no longer pink, about 2 to 3 minutes. - fry · ~1 min
Add the sauce and basil.
Pour the prepared sauce around the edges of the wok so it sizzles on contact. Toss everything together, then add all the holy basil leaves. Stir-fry just until the basil wilts, about 30 seconds.
TIPThe basil should just wilt and release its aroma — overcooking makes it bitter. - serve
Serve immediately over jasmine rice.
Spoon the basil chicken onto plates alongside steaming jasmine rice. Top with a crispy fried egg if desired.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Partially freeze the chicken breast for 15 minutes to achieve a fine, even mince by hand.
- 2Use a screaming-hot wok or skillet to get a proper sear on the chicken before stirring.
- 3Add the sauce around the edges of the wok so it sizzles and caramelizes on contact.
- 4Add the holy basil at the very end and stir just until wilted to keep its peppery flavor intact.
- 5Serve immediately after cooking — this dish loses its signature texture and aroma if it sits.
- 6Adjust the number of bird's eye chilies based on your heat tolerance; Thai basil chicken is meant to be spicy.
Adapt it for your goals.
Low-carb
Instead of jasmine rice, serve the basil chicken over cauliflower rice or on a bed of lettuce cups. Keep the sauce as-is for full flavor without the carbs.
tofuTofu
Replace the chicken with extra-firm tofu, cubed and pan-fried until golden. The sauce and basil work beautifully with tofu for a vegetarian version.
extra vegetableExtra-vegetable
Add a cup of sliced bell peppers, green beans, or zucchini along with the chicken for more color and crunch — a great way to bulk up the dish.
spicy seafoodSpicy-seafood
Swap chicken for peeled shrimp or squid. Adjust cooking time to just 2 minutes for seafood. The spicy-savory sauce complements shrimp or squid perfectly.
Why this is on our healthy list.
Lean Protein Source
Chicken breast is a lean, high-quality protein that supports muscle repair and keeps you full.
Rich in Aromatic Compounds
Garlic and bird's eye chilies contain compounds known for their antioxidant and anti-inflammatory properties.
Low in Carbs
This dish is naturally low in carbohydrates, making it suitable for low-carb or balanced meal plans.
Frequently asked questions
Holy basil (bai gaprow) has a peppery, clove-like aroma distinct from sweet Italian basil. While regular basil can be used, the authentic Thai flavor comes from holy basil; it's worth finding at Asian markets.
