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- 500g boneless chicken thighs - 1 cup fresh Thai basil leaves - 2 tablespoons vegetable oil - 1 tablespoon soy sauce - 1 tablespoon fish sauce (or coconut aminos) - 1 tablespoon oyster sauce - 4 cloves garlic - 2 red chilies - 1 bell pepper - 1 teaspoon sugar - 1/2 teaspoon black pepper - 1 tablespoon lime juice - Cooked jasmine rice for serving Gathering the right ingredients is the first step to making Thai basil chicken stir-fry. You want fresh Thai basil for its unique flavor. It adds a bright taste that makes this dish special. Start with 500g of boneless chicken thighs. They offer great flavor and stay juicy when cooked. Slice them thin for even cooking. Next, you need 1 cup of fresh Thai basil leaves. This herb is key to the dish. It gives a fresh, aromatic taste. For cooking, use 2 tablespoons of vegetable oil. This helps the chicken brown nicely and prevents sticking. Now, let’s talk about seasonings and sauces. You will need 1 tablespoon each of soy sauce, fish sauce, and oyster sauce. These sauces add depth to the dish. If you prefer, use coconut aminos instead of fish sauce for a non-fish option. Add 4 cloves of minced garlic for aroma. If you like heat, include 2 sliced red chilies. Adjust the number based on your spice level. You can also add 1 sliced bell pepper. This adds color and crunch. To balance flavors, mix in 1 teaspoon of sugar and 1/2 teaspoon of black pepper. Finally, add 1 tablespoon of lime juice for a zesty kick. Serve your stir-fry over cooked jasmine rice. This meal is not only simple but also packed with flavor! {{ingredient_image_2}} First, grab a small bowl. Combine soy sauce, fish sauce, oyster sauce, sugar, and black pepper. Whisk it well until the sugar dissolves. This sauce will add great flavor to your dish. Next, take a large skillet or wok. Heat the vegetable oil over medium-high heat. You want it to shimmer a bit. This means it’s ready for cooking. Now, add the thinly sliced chicken thighs. Spread them out in a single layer. Let them cook undisturbed for about 4 to 5 minutes. You want them golden brown. Stir occasionally to cook evenly. After the chicken is cooked, stir in the minced garlic, sliced red chilies, and bell pepper. Cook these together for 2 to 3 minutes. The veggies should start to soften. Now, pour the sauce over the chicken and veggies. Stir everything well to coat. This lets the flavors mix nicely. Cook together for another 2 to 3 minutes. Remove the skillet from heat. Fold in the fresh Thai basil leaves and lime juice. The heat will wilt the basil just right. It will smell amazing! Serve your stir-fry over jasmine rice. You can garnish it with more basil or lime wedges. Enjoy your meal! To control the heat in your Thai basil chicken stir-fry, adjust the red chilies. If you like it spicy, use more chilies. If you prefer mild, cut back on the chilies. You can even remove seeds for less heat. High heat is key for stir-frying. It cooks the chicken fast and keeps it juicy. A hot skillet or wok helps to sear the chicken. This gives you a nice brown color and great flavor. Make sure to not overcrowd the pan. Cook in batches if needed. Choose boneless chicken thighs for the best flavor. They stay moist and tender when cooked. Look for thighs that are pink and have a nice sheen. Avoid chicken that looks dry or has any off smell. Fresh chicken makes a big difference in your dish. Pro Tips Adjust Spice Level: For milder flavors, remove the seeds from the red chilies or use fewer chilies. If you prefer more heat, consider adding a dash of chili flakes or a spoon of sriracha to the sauce. Use Fresh Ingredients: Fresh herbs and vegetables enhance the flavor of the dish. Make sure to use fresh Thai basil and crisp bell peppers for the best taste and texture. Marinate Chicken: For extra flavor, marinate the chicken thighs in the sauce for 30 minutes before cooking. This allows the chicken to absorb the flavors, making every bite delicious. Serve Immediately: This dish is best enjoyed hot and fresh. Serve it right after cooking to savor the vibrant flavors and the aromatic scent of the basil. {{image_4}} You can make this dish vegetarian by using tofu or tempeh instead of chicken. Tofu absorbs flavors very well. I suggest using firm tofu for the best texture. Just press and cube it before cooking. Tempeh adds a nice nutty taste. Slice it thin for even cooking. If you want to switch up the protein, try shrimp, beef, or pork. Each option brings its unique flavor. For shrimp, use medium or large ones. Cook them until they turn pink. For beef or pork, thinly slice the meat for quick cooking. These options still pair well with the tasty sauce. Adding different veggies can enhance the dish. You might try snap peas, carrots, or broccoli. They add great color and crunch. Mix and match based on what you have at home. Just remember to cut everything evenly for even cooking. This makes your stir-fry not only tasty but also pretty! To cool and store leftovers, let the stir-fry cool at room temperature first. Place it in an airtight container. Store it in the fridge for up to three days. This way, you keep the flavors fresh and tasty. The best method for reheating stir-fry is on the stove. Heat a small amount of oil in a pan over medium heat. Add the cold stir-fry and cook for about five minutes. Stir often until it's hot throughout. You can also use a microwave. Just cover the dish and heat for one to two minutes. To freeze your Thai basil chicken, let it cool completely. Place the stir-fry in a freezer-safe container or bag. Remove as much air as possible before sealing. It can last in the freezer for up to three months. To defrost, move it to the fridge overnight. Reheat on the stove or microwave for a quick meal. You can use dried basil, but fresh is best. Dried basil has a milder flavor. When you cook, fresh basil gives a bright taste. It adds a sweet, peppery kick that dried cannot match. Fresh basil also adds a nice color to your dish. If you must use dried basil, use less. About one teaspoon of dried equals one tablespoon of fresh. This dish pairs well with several sides. Here are some great options: - Jasmine rice: It soaks up the sauce well. - Steamed broccoli: Adds crunch and color. - Cucumber salad: Refreshing and light. - Thai spring rolls: A tasty starter. These sides enhance the meal and make it more filling. To make this dish gluten-free, swap soy sauce. Use tamari or coconut aminos instead. Both options taste great and are gluten-free. For oyster sauce, look for a gluten-free version or leave it out. Adjust the seasoning as needed to keep the flavor strong. Thai basil chicken lasts about 3 to 4 days in the fridge. Store it in an airtight container. Make sure it cools down before putting it in the fridge. When you reheat it, ensure it warms thoroughly. If it smells off or looks strange, throw it away. Always prioritize food safety! You’ve learned how to make a delicious Thai basil chicken dish. We covered key ingredients, cooking steps, and tips for success. Adjust spice levels to match your taste. Try different proteins and veggies for fun variations. Remember to store leftovers properly to keep them fresh. With these easy steps, you can impress anyone with your cooking. Enjoy your meal and share it with family or friends!

Thai Basil Chicken Stir-Fry

A flavorful and aromatic stir-fry featuring tender chicken thighs, fresh Thai basil, and a savory sauce, served over jasmine rice.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Thai
Servings 4
Calories 400 kcal

Ingredients
  

  • 500 g boneless chicken thighs, thinly sliced
  • 1 cup fresh Thai basil leaves
  • 2 tablespoons vegetable oil
  • 4 cloves garlic, minced
  • 2 red chilies sliced (adjust for spice preference)
  • 1 medium bell pepper, sliced (any color)
  • 1 tablespoon soy sauce
  • 1 tablespoon fish sauce (or substitute with coconut aminos for a non-fish option)
  • 1 tablespoon oyster sauce
  • 1 teaspoon sugar
  • 1/2 teaspoon black pepper
  • 1 tablespoon lime juice
  • as needed serving cooked jasmine rice

Instructions
 

  • In a small mixing bowl, combine the soy sauce, fish sauce (or coconut aminos), oyster sauce, sugar, and black pepper. Whisk together until the sugar is dissolved and the mixture is well-blended. Set this flavorful sauce aside.
  • In a large skillet or wok, heat the vegetable oil over medium-high heat until it shimmers slightly, indicating that it’s ready for cooking.
  • Add the thinly sliced chicken thighs into the skillet in a single layer. Let them cook undisturbed for about 4–5 minutes until they are golden brown and properly cooked through. Stir occasionally to ensure they cook evenly.
  • Introduce the minced garlic, sliced red chilies, and bell pepper into the skillet with the chicken. Stir-fry these ingredients together for an additional 2–3 minutes, or until the vegetables begin to soften.
  • Pour the prepared sauce mixture over the chicken and vegetables. Stir everything well to ensure the chicken and veggies are evenly coated with the sauce. Allow it to cook together for another 2–3 minutes, so the flavors infuse beautifully.
  • Remove the skillet from heat and gently fold in the fresh Thai basil leaves and lime juice. The residual heat will wilt the basil just enough to enhance its aroma without losing its vibrant color.
  • Serve the delicious Thai basil chicken stir-fry over a generous bed of cooked jasmine rice for a satisfying meal.

Notes

For an attractive serving, layer the jasmine rice in bowls and top it with the stir-fry, garnishing with additional basil leaves or lime wedges for a pop of color and freshness.
Keyword chicken, quick meal, stir fry, Thai basil