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10-Minute Thai Chicken with Basil Punch

Kathleen R. Coffey
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.
Prep Time 3 minutes
Cook Time 7 minutes
Total Time 10 minutes
Course Main Dish
Cuisine Thai
Servings 4

Equipment

  • 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 oil vegetable or neutral oil preferred
  • 3 Thai bird’s eye chilies or Holland chilies thinly sliced (remove seeds for less heat if desired)
  • 3 medium shallots thinly sliced
  • 5 garlic cloves thinly sliced
  • 1 pound ground chicken preferably lean
  • 2 teaspoons sugar or honey for balance
  • 2 tablespoons light soy sauce
  • 1 tablespoon fish sauce
  • 1/3 cup low-sodium chicken broth or water
  • 1 generous 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.