If you’ve ever craved the bold, aromatic flavors of Thai takeout, making Thai Basil Chicken at home can completely satisfy that craving. This dish combines tender chicken pieces with fresh vegetables, aromatic herbs, and a savory, slightly sweet sauce that clings to every bite. Cooking this at home not only allows you to adjust the flavors to your taste but also gives you the satisfaction of preparing a fresh, healthy meal for yourself or your family. You’ll notice the vivid colors of the vegetables and the fragrant aroma of Thai basil filling your kitchen as soon as the dish starts cooking.
Why We Love This Thai Basil Chicken Recipe
This Thai Basil Chicken recipe is beloved for many reasons. First, it’s quick and easy to prepare, making it perfect for busy weeknights when you want something delicious without spending hours in the kitchen. Second, the flavors are perfectly balanced: the soy and oyster sauces provide savory depth, the brown sugar adds a subtle sweetness, the fish sauce delivers umami richness, and the Thai chilies give it a pleasant, lingering heat. Additionally, the inclusion of fresh Thai basil elevates the dish with its unique herbal aroma that is hard to replicate with other herbs. You get a meal that is not only satisfying to eat but also vibrant and pleasing to the eye.
Ingredients for Thai Basil Chicken
When preparing this recipe, having your ingredients measured and ready makes the cooking process smooth and enjoyable. You’ll be mixing a combination of sauce ingredients, fresh vegetables, chicken, and aromatic herbs to achieve the perfect harmony of flavors. Each ingredient plays a specific role, from the savory depth of soy sauce to the fragrant punch of Thai basil.
Sauce Ingredients:
- 2 tablespoons soy sauce
- 2 teaspoons dark soy sauce
- 1 1/2 tablespoons oyster sauce
- 2 tablespoons brown sugar
- 2 teaspoons fish sauce
- 2 tablespoons hot water
Chicken and Veggies:
- 3 tablespoons neutral oil
- 1 large shallot, thinly sliced
- 3 large garlic cloves, thinly sliced
- 3-4 Thai birds-eye chilies, chopped
- 1 1/2 lbs. boneless skinless chicken thighs, diced into small pieces
- 5 scallions, cut into 1-inch pieces (keep light green/white and dark green parts separate)
- 8 oz button mushrooms, quartered
- 1 red bell pepper, chopped
- 2 cups fresh green beans, cut into 1-inch pieces
- 1 1/2 cups Thai basil leaves
How to Make Thai Basil Chicken
Making Thai Basil Chicken is a simple process that requires attentive cooking to bring out the best flavors. Start by preparing the sauce. In a small bowl, whisk together soy sauce, dark soy sauce, oyster sauce, brown sugar, fish sauce, and hot water until the sugar is fully dissolved. This mixture forms the backbone of the dish and will coat the chicken and vegetables with a rich, savory flavor.
Next, heat neutral oil in a wok or heavy skillet over medium-high heat. Once the oil shimmers, add the thinly sliced shallots, garlic, and chopped Thai chilies. Stir frequently and cook for 1-2 minutes to release the aromas without burning the garlic.
Now it’s time to add the chicken. Toss in the diced chicken thighs and cook for 2-3 minutes, stirring occasionally, until the pieces begin to brown. This step locks in the juices and ensures the chicken remains tender. After that, add the mushrooms and the light green/white parts of the scallions. Cook for another 3-4 minutes until the mushrooms soften and start releasing their natural flavors.
With the base cooked, add the remaining vegetables—the red bell pepper and green beans—along with the prepared sauce. Stir frequently and cook until the green beans are tender but still slightly crisp, and the sauce thickens slightly. Finally, fold in the Thai basil leaves and the dark green parts of the scallions. Cook for 2-3 minutes more until the basil wilts and releases its fragrance. Taste the dish and add a pinch of salt if needed. Serve this vibrant Thai Basil Chicken over steamed jasmine rice for a complete meal.
How to Serve Thai Basil Chicken
Serving Thai Basil Chicken can be as simple or as decorative as you like. The dish is best served immediately, while it’s hot and the basil is still fragrant. Pair it with steamed jasmine rice, which soaks up the sauce beautifully, or with cauliflower rice for a lighter, low-carb option. You can also offer a side of fresh cucumber slices or a light Asian-style salad to add crunch and balance the meal. For a family-style dinner, serve the Thai Basil Chicken directly from the wok or skillet in the center of the table, letting everyone help themselves. Adding a few extra Thai basil leaves on top just before serving enhances the aroma and visual appeal.
Expert Tips for Perfect Thai Basil Chicken
To get the most out of this recipe, consider a few expert tips. First, use boneless skinless chicken thighs instead of breasts—they stay juicier and absorb the sauce better. Second, keep your knife handy and prepare all vegetables before starting; this stir-fry moves quickly, and prepped ingredients make the process smoother. Third, control the heat by adjusting the number of Thai birds-eye chilies to your preference. If you like milder dishes, reduce the amount or remove the seeds before chopping. Fourth, cook the chicken and vegetables over medium-high heat to ensure quick searing and retain crisp textures. Finally, don’t skip the Thai basil—its aromatic flavor is what makes this dish distinctly Thai.
How to Store Thai Basil Chicken
If you have leftovers, storing Thai Basil Chicken is easy. Allow the dish to cool to room temperature, then transfer it to an airtight container. It will keep well in the refrigerator for 3-4 days. When reheating, do so gently over medium heat or in the microwave, and avoid overcooking to keep the chicken tender. For longer storage, you can freeze the dish in a freezer-safe container for up to 2 months. When ready to eat, thaw in the refrigerator overnight and reheat on the stove to maintain the best texture and flavor.
Variations of Thai Basil Chicken
This recipe is highly versatile. You can substitute chicken with shrimp, beef, or tofu for different protein options. Swap green beans for broccoli, snow peas, or zucchini if you prefer other vegetables. For a richer flavor, add a splash of coconut milk to the sauce for a slightly creamy texture. To make it spicier, include more Thai chilies or a sprinkle of chili flakes. You can also adjust the sweetness and saltiness of the sauce by modifying the brown sugar and soy sauce quantities. By experimenting with these variations, you can make the recipe your own while keeping the authentic Thai flavors intact.
FAQ about Thai Basil Chicken
What is Thai Basil Chicken?
Thai Basil Chicken is a stir-fry dish featuring tender chicken, fresh vegetables, and aromatic Thai basil in a savory sauce. It is inspired by classic Thai takeout recipes and is quick to prepare at home.
Can I use chicken breast instead of thighs?
Yes, you can use chicken breast, but thighs remain juicier and tend to absorb the sauce better, giving more flavor.
Is Thai Basil Chicken spicy?
The dish can be spicy depending on how many Thai chilies you use. You can adjust the heat to your taste.
What vegetables work best in Thai Basil Chicken?
Common vegetables include bell peppers, green beans, mushrooms, and scallions. You can also add snow peas, zucchini, or broccoli for variety.
Can I make this dish ahead of time?
Yes, you can prepare the sauce and chop the vegetables ahead. Cook the dish fresh when ready to serve for the best flavor and texture.
Can I make it gluten-free?
Yes, use gluten-free soy sauce and oyster sauce to make the dish suitable for a gluten-free diet
Thai Basil Chicken
Equipment
- Wok or Heavy Skillet
- Mixing Bowl
- Measuring cups and spoons
Ingredients
- 2 Tbsp. soy sauce
- 2 tsp. dark soy sauce
- 1 1/2 Tbsp. oyster sauce
- 2 Tbsp. brown sugar
- 2 tsp. fish sauce
- 2 Tbsp. hot water
- 3 Tbsp. neutral oil
- 1 large shallot (thinly sliced)
- 3 cloves garlic (thinly sliced)
- 3-4 Thai birds-eye chilies (chopped)
- 1 1/2 lbs. boneless skinless chicken thighs (diced into small pieces)
- 5 scallions (cut into 1-inch pieces) keep light green/white and dark green parts separate
- 8 oz button mushrooms (quartered)
- 1 red bell pepper (chopped)
- 2 cups fresh green beans (cut into 1-inch pieces)
- 1 1/2 cups Thai basil leaves
Instructions
- In a small bowl, whisk together soy sauce, dark soy sauce, oyster sauce, brown sugar, fish sauce, and hot water until the sugar is dissolved.
- Heat neutral oil in a wok or heavy skillet over medium-high heat. Add shallots, garlic, and chopped Thai chilies. Stir frequently and cook for 1-2 minutes until fragrant.
- Add diced chicken thighs and cook for 2-3 minutes, stirring occasionally, until browned.
- Mix in mushrooms and the light green/white parts of the scallions. Cook for another 3-4 minutes until mushrooms soften.
- Add red bell pepper, green beans, and the prepared sauce. Stir frequently until green beans are tender but slightly crisp.
- Fold in Thai basil leaves and the dark green parts of the scallions. Cook for 2-3 minutes until basil wilts. Taste and adjust seasoning if needed.
- Serve hot over steamed jasmine rice.
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