Thai Basil Chicken is a quick, flavorful stir-fry that combines spicy chilies, fragrant basil, and savory sauces with lean ground chicken. Ready in just 10 minutes, it’s the perfect weeknight dinner or meal-prep solution for busy cooks looking for taste without the fuss.
1 Wok or Large Skillet: For stir-frying the ingredients over high heat
1 Chef’s Knife: For slicing garlic, shallots, and chilies
1 Cutting Board: For prepping all ingredients
1 Silicone Spatula or Wooden Spoon: For stirring and mixing
1 Measuring Spoons: For accurately measuring sauces and seasonings
Ingredients
3–4 tablespoons cooking oilvegetable or neutral oil preferred
3Thai bird’s eye chilies or Holland chiliesthinly sliced (remove seeds for less heat if desired)
3medium shallotsthinly sliced
5garlic clovesthinly sliced
1poundground chickenpreferably lean
2teaspoonssugar or honeyfor balance
2tablespoonslight soy sauce
1tablespoonfish sauce
1/3cuplow-sodium chicken broth or water
1generous bunch fresh Thai or holy basil leaves
Instructions
Aromatic Base: Heat the oil in a wok or large skillet over high heat. Once shimmering, toss in the sliced chilies, shallots, and garlic. Stir-fry for about 1 to 2 minutes, or until the garlic is golden and aromatic but not burned. This forms the flavor foundation of the dish.
Cook the Chicken: Add the ground chicken to the hot wok. Break it apart using your spatula and stir-fry for 2 to 3 minutes, or until it’s no longer pink and begins to brown slightly. Keep the heat high to ensure quick cooking and caramelization.
Season & Balance: Sprinkle in the sugar (or honey), followed by the soy sauce and fish sauce. Stir thoroughly so the chicken is evenly coated and the flavors meld. Stir-fry for about 1 more minute to allow the sauces to absorb into the meat.
Deglaze & Reduce: Pour in the chicken broth or water. Stir well and let the liquid bubble away over high heat—this should take less than a minute. The sauce will reduce and cling to the chicken, enhancing the umami profile.
Add the Basil: Finally, toss in the fresh basil leaves. Stir-fry just until wilted and glossy, about 30 seconds. Turn off the heat and give everything one final toss to distribute the basil evenly.
Serve Immediately: Spoon the basil chicken over freshly steamed jasmine rice. Garnish with extra basil or a fried egg for a traditional Thai touch.
Notes
Basil Varieties: Holy basil is the traditional choice, offering a slightly spicy, peppery flavor. Thai sweet basil is a good substitute if holy basil isn’t available.
Spice Level: Thai bird chilies pack serious heat. Use fewer or switch to milder chilies like Holland or Fresno for a gentler dish.
Protein Alternatives: Ground turkey, pork, or firm tofu can be used in place of chicken.
Meal Prep Tip: Make a double batch and store in airtight containers for up to 3 days in the fridge. Reheat gently and serve with fresh rice.
Serving Suggestion: A crispy fried egg on top (Thai-style) makes this dish even more indulgent.