Spicy Thai Basil Chicken
Discover the vibrant flavors of Thailand with this Spicy Thai Basil Chicken—a quick, one-pan dish bursting with fragrant basil, zesty chilies, and savory soy sauce. It’s gluten-free, dairy-free, and ready in under 30 minutes, making it perfect for busy weeknights without sacrificing authentic Thai flavor.
Ingredients
- 1 lb chicken breast, sliced thinly
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 2-3 Thai bird chilies, chopped (adjust to taste)
- 1 cup fresh basil leaves (Thai basil if available)
- 2 tablespoons soy sauce (gluten-free if needed)
- 1 tablespoon oyster sauce (optional, can substitute with more soy sauce)
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- Cooked jasmine rice, for serving
Kitchen Equipment
- Large pan or wok
Instructions
- Heat the oil: In a large pan or wok, heat the vegetable oil over medium-high heat.
- Cook the chicken: Add the sliced chicken to the pan and cook until browned, about 4-5 minutes, ensuring it’s fully cooked through.
- Add garlic and chilies: Stir in the minced garlic and chopped chilies and cook for an additional 1-2 minutes until fragrant.
- Incorporate sauces: Pour in the soy sauce, oyster sauce, fish sauce, and sugar, stirring well to coat the chicken evenly.
- Add basil: Toss in the fresh basil leaves, allowing them to wilt slightly in the heat, about 1 minute.
- Serve: Plate your Spicy Thai Basil Chicken over jasmine rice and enjoy!
Cook’s Notes
Cook the chicken in a single layer if possible to get good browning rather than steaming it, and have all your ingredients prepped and within reach before you start since the dish comes together very quickly once the heat is on.
Ingredient Swaps
Add bell peppers, carrots, or broccoli for extra nutrition, swap the chicken for tofu or tempeh to make it vegetarian, and use gluten-free soy sauce and oyster sauce alternatives if needed.
Serving Suggestions
Serve piping hot over jasmine or sticky rice with a fried egg on top for an authentic touch, and pair with spring rolls or a light cucumber salad to balance the heat.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 3 days, and reheat gently in a pan or microwave, adding a splash of water or soy sauce to loosen the sauce if it’s thickened.
Common Questions
Can I make this dish ahead of time?
Yes, you can prepare the chicken and sauce ahead of time and simply reheat it in a hot pan when you’re ready to serve.
What can I substitute for Thai bird chilies?
Jalapeños or a pinch of red chili flakes work well if you want a milder or more accessible level of heat.
Can I make this dish less spicy?
Simply reduce the number of chilies or remove the seeds and membranes before chopping, since that’s where most of the heat lives.