Looking for a quick, flavorful weeknight dinner that’ll transport your taste buds straight to Thailand? This Thai Basil Chicken Stir-Fry is my go-to recipe when I want something delicious and satisfying without spending hours in the kitchen. The combination of aromatic Thai basil, tender chicken, and bold Asian sauces creates an irresistible dish that’s better than takeout.
Ingredients
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 4 cloves garlic, minced
- 3 Thai chilies, sliced (adjust to taste)
- 1 small onion, sliced
- 2 cups Thai holy basil (or regular Thai basil)
- 2 tablespoons vegetable oil
- Sauce mixture:
- 3 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1/4 cup chicken broth
Instructions
- Mix all sauce ingredients in a small bowl until the sugar dissolves. Set aside.
- Heat oil in a large wok or skillet over medium-high heat until shimmering.
- Add minced garlic and Thai chilies. Stir-fry for 30 seconds until fragrant.
- Add chicken pieces and cook for 4-5 minutes until they’re nearly cooked through.
- Toss in the sliced onions and stir-fry for another 2 minutes.
- Pour in the prepared sauce mixture and cook for 1-2 minutes until it starts to thicken.
- Add Thai basil leaves and stir until they’re just wilted, about 30 seconds.
- Serve hot over steamed jasmine rice.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4
Recipe Notes
- Thai holy basil (bai graprow) gives the most authentic flavor, but regular Thai basil works well too. Regular Italian basil should be your last resort.
- For the best texture, don’t overcrowd the pan – cook in batches if necessary.
- Keep the heat high and stir constantly to achieve that perfect stir-fry sear.
- If you can’t find Thai chilies, substitute with bird’s eye chilies or even red pepper flakes.
- The dish should taste spicy, salty, and slightly sweet – adjust the sauce ingredients to your preference.
- For extra texture, add some sliced bell peppers or green beans along with the onions.
This Thai Basil Chicken Stir-Fry comes together in less than 30 minutes, making it perfect for busy weeknights. The key to success is having all your ingredients prepped and ready before you start cooking, as the actual stir-frying process moves quickly. Serve it with a side of steamed jasmine rice to soak up all that delicious sauce!
Thai Basil Chicken Stir-Fry
Ingredients
- 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
- 4 cloves garlic minced
- 3 Thai chilies sliced
- 1 small onion sliced
- 2 cups Thai holy basil or regular Thai basil
- 2 tablespoons vegetable oil
- 3 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1/4 cup chicken broth
Instructions
- Mix all sauce ingredients in a small bowl until the sugar dissolves. Set aside.
- Heat oil in a large wok or skillet over medium-high heat until shimmering.
- Add minced garlic and Thai chilies. Stir-fry for 30 seconds until fragrant.
- Add chicken pieces and cook for 4-5 minutes until they're nearly cooked through.
- Toss in the sliced onions and stir-fry for another 2 minutes.
- Pour in the prepared sauce mixture and cook for 1-2 minutes until it starts to thicken.
- Add Thai basil leaves and stir until they're just wilted, about 30 seconds.
- Serve hot over steamed jasmine rice.
