Spicy Thai Basil Chicken
If you love bold flavors that come together in just one pan, this Spicy Thai Basil Chicken is perfect for you — bursting with fresh herbs, zesty spices, and vibrant veggies. It’s quick to prepare, healthy, gluten-free, and dairy-free, so you can have an authentic Thai meal on the table in under 30 minutes.
Ingredients
- 1 lb boneless, skinless chicken thighs (cut into bite-sized pieces)
- 1 tablespoon vegetable oil (or coconut oil)
- 4 cloves garlic (minced)
- 2-3 Thai bird chilies (sliced, adjust to taste)
- 1 cup bell peppers (sliced)
- 1 cup green beans (trimmed)
- 2 tablespoons soy sauce (gluten-free if necessary)
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 1 cup fresh Thai basil leaves (packed)
- Cooked jasmine rice (for serving)
Kitchen Equipment
- Large skillet or wok
- Cutting board and knife
- Measuring spoons and cups
- Wooden spoon or spatula for stir-frying
Instructions
- Heat oil: In a large skillet or wok, heat the vegetable oil over medium-high heat until shimmering.
- Sauté garlic and chilies: Add the minced garlic and sliced Thai bird chilies, and sauté for about 30 seconds until fragrant.
- Cook chicken: Add the chicken pieces to the skillet and stir-fry for about 5-7 minutes until no longer pink and browned.
- Add vegetables: Toss in the bell peppers and green beans, and stir-fry for another 2-3 minutes until tender-crisp.
- Stir in sauces: Pour in the soy sauce, oyster sauce, fish sauce, and sugar; mix well and let cook for an additional 2 minutes.
- Finish with basil: Stir in the fresh Thai basil leaves and cook until wilted.
- Serve: Serve hot over cooked jasmine rice.
Cook’s Notes
Keep the skillet hot throughout cooking so the chicken sears rather than steams, and add the basil at the very end so it wilts without losing its fragrance. Have all ingredients prepped and within reach before you start, since the stir-frying moves quickly.
Ingredient Swaps
Feel free to add extra vegetables like broccoli, snap peas, or carrots for more nutrition, and swap the chicken for shrimp or tofu if you want a different protein. You can also dial the heat up or down by adjusting the number of Thai bird chilies or using a milder pepper.
Serving Suggestions
Serve this dish hot over steamed jasmine rice with a side of fresh cucumber salad or crispy Thai spring rolls for a complete, balanced meal.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days, and reheat in a skillet over medium heat with a splash of water to loosen the sauce, since fresh basil can lose some texture in the microwave.
Common Questions
Can I make this dish ahead of time?
While it’s best enjoyed fresh, you can chop and prep all the ingredients in advance and simply stir-fry everything right before serving.
What if I can’t find Thai basil?
Regular sweet basil can be used as a substitute, though the flavor will be milder and less anise-like than authentic Thai basil.
How spicy is this recipe, and can I tone it down?
As written it has a solid kick from 2-3 Thai bird chilies, but you can easily reduce the amount or swap in a milder chili like jalapeño for a gentler heat level.