Easy Thai Basil Chicken
Easy homemade Thai basil chicken ready in 22 minutes. High-heat stir-fry with fresh basil, chilies, and savory fish sauce sauce.
Ingredients
- 1.25 pounds boneless, skinless chicken thighs, cut into 3/4-inch pieces
- 1.5 cups fresh Thai basil leaves, loosely packed
- 2.5 tablespoons fish sauce (nam pla)
- 5 cloves garlic, minced
- 3 Thai red chilies, sliced lengthwise with seeds removed
- 1.5 tablespoons soy sauce
- 3 tablespoons vegetable oil, divided
- 1.5 tablespoons oyster sauce
- 1/3 cup chicken broth or water
- 0.75 teaspoon sugar
- 1.5 tablespoons fresh lime juice
- 3 medium shallots, thinly sliced
- 0.25 teaspoon white pepper
- 2 tablespoons vegetable oil for optional fried basil garnish
Instructions
- 1
Gather and prepare all ingredients, including cutting the chicken into uniform pieces and mincing the garlic, so everything is ready before cooking begins.
- 2
Heat 1.5 tablespoons of vegetable oil in a large wok or cast-iron skillet over high heat until the oil shimmers and moves easily across the surface, about 1 minute.
- 3
Add half the chicken pieces to the hot pan in a single layer without stirring, allowing them to sear undisturbed until golden brown on one side, about 3-4 minutes.
- 4
Stir the chicken and continue cooking until all pieces are browned and cooked through, approximately 3 more minutes, then transfer to a clean plate.
- 5
Return the pan to high heat and add the remaining 1.5 tablespoons of oil, then immediately add the minced garlic, sliced chilies, and shallots.
- 6
Cook the aromatics while stirring constantly for about 1 minute, until fragrant and softened but not browning.
- 7
Pour in the fish sauce, soy sauce, and oyster sauce, stirring to combine all the seasonings with the aromatics.
- 8
Add the chicken broth and bring the mixture to a gentle simmer, stirring occasionally.
- 9
Return the cooked chicken to the pan along with any accumulated juices and stir well to coat everything in the sauce.
- 10
Simmer for 1-2 minutes until the sauce reduces slightly and coats the chicken pieces.
- 11
Remove the pan from heat and immediately fold in the fresh Thai basil, white pepper, sugar, and lime juice until the basil is just wilted.
- 12
Taste the dish and adjust seasoning with additional fish sauce, lime juice, or sugar as needed for your preferred balance of flavors.
- 13
Divide the chicken and sauce among serving bowls and top with crispy fried basil if desired, then serve immediately while hot.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Fish sauce | Tamari or low-sodium soy sauce | Reduces sodium and accommodates those who dislike fish sauce's pungent aroma |
| Chicken thighs | Boneless, skinless chicken breast | Lower in fat and calories for a lighter meal |
| Sugar | Honey or coconut sugar | Reduces refined sugar and provides trace minerals |
| Vegetable oil | Avocado oil or ghee | Higher smoke points and added anti-inflammatory benefits |
| Thai basil | Italian basil plus 0.25 teaspoon anise seeds | When Thai basil is unavailable, mimics the anise-like flavor profile |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 268 |
| Total Fat | 11g |
| Saturated Fat | 2g |
| Cholesterol | 95mg |
| Sodium | 680mg |
| Carbohydrates | 8g |
| Fiber | 1g |
| Sugar | 2g |
| Protein | 34g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
