Spicy Thai Basil Chicken
Spicy Thai Basil Chicken is a quick and authentic one-pan dish that packs a punch of flavor with succulent chicken, fresh Thai basil, and a fiery medley of spices. It’s ready in under 30 minutes, making it the ultimate easy weeknight dinner that still tastes like restaurant-quality Thai food.
Ingredients
- 1 lb boneless, skinless chicken thighs, diced
- 2 tbsp vegetable oil
- 4 cloves garlic, minced
- 2-3 Thai red chilies, chopped (adjust for spice)
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp oyster sauce (omit for a vegan option)
- 1 tbsp fish sauce (optional)
- 1 tsp sugar
- 1 cup fresh Thai basil leaves
- Cooked jasmine rice or noodles (for serving)
Kitchen Equipment
- Large skillet or wok
- Cutting board
- Chef’s knife
- Wooden spoon or spatula
Instructions
- Prepare ingredients: gather everything you’ll need, then dice the chicken and chop the garlic and chilies.
- Heat the oil: in a large skillet or wok, heat the vegetable oil over medium-high heat.
- Sauté garlic and chilies: add the minced garlic and chopped chilies to the skillet and sauté for about 30 seconds until fragrant but not burnt.
- Cook the chicken: add the diced chicken to the skillet and stir-fry for about 5-7 minutes, or until completely cooked through.
- Mix in the sauce: pour in the soy sauce, oyster sauce, fish sauce, and sugar, stirring well to coat the chicken. Cook for an additional 2-3 minutes.
- Add the basil: stir in the fresh Thai basil leaves and let them wilt slightly, about 1 minute.
- Serve: remove from heat and serve hot over jasmine rice or noodles.
Cook’s Notes
Keep the heat at medium-high and don’t overcrowd the pan so the chicken sears rather than steams. Taste the sauce before adding the basil and adjust the chili count to control spice level, since Thai chilies can vary widely in heat.
Ingredient Swaps
Swap the chicken for tofu, shrimp, or beef depending on your preference, and toss in bell peppers or snap peas for extra nutrition and crunch. For a low-carb meal, serve the finished dish over cauliflower rice instead of jasmine rice or noodles.
Serving Suggestions
Serve it hot over steamed jasmine rice or noodles alongside a cool cucumber salad to balance the heat, and add Thai spring rolls or summer rolls for a fuller spread.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently in a skillet over medium heat with a splash of water to loosen the sauce, since the microwave can make the chicken rubbery.
Common Questions
Can I make this dish in advance?
Yes, cook the chicken mixture ahead of time and store it in the fridge, then reheat it in a skillet just before serving over freshly cooked rice.
How spicy is this dish, and can I tone it down?
The heat comes mainly from the Thai chilies, so using just one chili (or removing the seeds) will give you a much milder version while keeping the flavor.
Can I make this vegetarian or vegan?
Absolutely—swap the chicken for tofu, skip the fish sauce and oyster sauce (or use vegan alternatives), and the dish still delivers all that classic Thai basil flavor.