Thai Basil Chicken

Look no further, this Thai basil chicken recipe just might be your new favorite, easy dish that tastes better than takeout! This Thai basil chicken stir fry is bursting with flavor, easy-to-make and can be yours in 20-minutes!

If you’re looking for more Thai-inspired dishes, then try my Thai Chicken and Rice Soup recipe, next!

Thai Basil Chicken

I LOVE Thai Basil Chicken and I LOVE this recipe–it’s absolutely delicious! This recipe is a family gem, passed down from my aunt who owns a Thai restaurant. If you’re looking for restaurant quality Thai basil chicken–save yourself a few bucks by making this recipe.

What is Thai Basil Chicken?

Better known as Pad Kra Pao Gai or Thai Holy Basil Chicken, this infamous Thai street food dish is known and loved my many. In America, Thai basil chicken is commonly ordered at Thai restaurants.

This stir-fry dish that is fairly simple to prepare. The flavor profile is a balance of sweet and salty, with bright basil aroma.

If you’ve ordered this dish at a Thai restaurant, you’re probably used to seeing ground meat used rather than sliced chicken thighs. Either will work for this dish.

When making this easy Thai basil chicken dish, it’s best served with jasmine rice topped with a fried egg. It’s worth putting in the extra few minutes to fry up some eggy goodness–the flavor pairing is unmatched!

Thai Basil Chicken Ingredients:

• Chicken thighs
• Avocado oil or ghee
• Shallot
• Garlic
• Thai bird’s eye chili
• Brown sugar
• Oyster sauce
• Light soy sauce
• Dark soy sauce
• Fish sauce
• Water
• Thai holy basil leaves

What is Thai Basil?

This recipe calls for a specific type of basil, known as Thai basil–not to be conflated with Thai holy basil. Thai basil is different in that it has purple stems, a slight anise flavor, and is what gives this dish its signature flavor.

Can’t find Thai basil? No problem. Thai holy basil is another fine substitute.

Ingredients to Find at Your Local Asian Market:

1. Light and dark soy sauce-these are the light soy sauce and dark soy sauce used for this recipe. They are not the same as Kikkoman brand soy sauce and helps this dish yield a specific flavor.
2. Oyster Sauce–Lee Kum Kee is a great brand.
3. Thai Bird’s Eye Chili-small, red or green chilis found in the produce section of Asian market. If you prefer spicy Thai basil chicken, double the amount of chili this recipe calls for.

How to Make Thai Basil Chicken

1. In a small bowl, add brown sugar, oyster sauce, light + dark soy sauces, fish sauce, and water and whisk until brown sugar dissolves. Set aside.
2. In a wok or skillet over medium-high heat, add avocado oil. Next, toss in shallots and garlic, and sauté for 2 minutes or until fragrant. Add chilis and stir to combine.
3. Add chicken and cook for 6 minutes or until chicken is cooked.
4. Pour in sauce mixture and mix well, make sure chicken is coated in mixture. Cook for 2 minutes or until sauce is slightly reduced.
5. Turn off flame and add holy basil. Stir until leaves are wilted.
6. Serve with steamed rice and enjoy!

Tips and Tricks

• Want to know how to get perfectly sliced strips of chicken? Place chicken breast in the freezer for 30 minutes, then remove from freezer and cut into ¼ inch diagonal slices. A slight freeze allows for more control of the chicken and cleaner slices.
• Be sure to use Thai- or Thai holy basil for this recipe. Sweet or genovese basil will impart a different flavor and will not taste the same.
• Add more basil for more flavor. This recipe calls for 35-45 Thai basil leaves, but I usually double the amount, which intensifies the flavor!

Looking for More Delicious Eats?

These recipes are perfect for weeknight eats and bursting with flavor.

• Tender and juicy: Fish Sauce Meatballs
• Super quick-and-easy: Caramelized Ginger Pork Bowls
• Aromatic and bright: Coconut Lime Mussels
• Household favorite: Thai Red Curry Chicken

Loving this Recipe?

Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Happy eating!