Easy Thai Basil Chicken Recipe Ready in Minutes

Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Serving Size: 4 servings

Thai basil chicken is one of those magical dishes that tastes like it came from your favorite restaurant but takes less than 20 minutes to make. This popular Thai street food combines tender chicken with aromatic basil and a savory-sweet sauce that’ll have everyone asking for seconds.

 

 

What Makes Thai Basil Chicken So Special?

Thai basil chicken, known as “Pad Krapow Gai” in Thailand, is beloved for good reason. The dish brings together simple ingredients that create complex, bold flavors. You’ll taste savory, sweet, and slightly spicy notes all in one bite.

The star ingredient is Thai basil. This herb has a distinct anise-like flavor that regular basil can’t quite match. When it hits the hot wok, it releases an incredible aroma that fills your kitchen.

This recipe works perfectly for busy weeknights. You probably have most ingredients in your pantry already. The cooking happens fast, so you’ll have dinner on the table before delivery would even arrive.

 

Why This Recipe Works

This Thai basil chicken recipe delivers authentic flavors using easy-to-find ingredients. The quick cooking method preserves the chicken’s tenderness. The high heat creates those slightly charred edges that add depth to every bite.

The sauce balances savory, sweet, and umami perfectly. Fish sauce might seem unusual if you haven’t cooked Thai food before. But it adds an essential salty depth that soy sauce alone can’t achieve.

Fresh Thai basil transforms this from a simple stir-fry into something special. That distinct herbal note is irreplaceable. It’s what makes people fall in love with this dish.

 

 

Ingredients You’ll Need

For the Thai Basil Chicken:

• 1.5 pounds boneless, skinless chicken thighs, diced into bite-sized pieces
• 2 cups fresh Thai basil leaves, packed
• 4 cloves garlic, minced
• 3-4 Thai chilies, sliced (adjust to taste)
• 1 red bell pepper, sliced
• 1 small onion, sliced
• 2 tablespoons vegetable oil
• 1 tablespoon oyster sauce
• 1 tablespoon soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon dark soy sauce
• 2 teaspoons sugar
• 2 tablespoons water

For Serving:

• 4 cups cooked jasmine rice
• 4 fried eggs (optional, but highly recommended)
• Lime wedges

Step-by-Step Instructions

Prep Your Ingredients

Getting everything ready before you start cooking is crucial. Thai basil chicken cooks incredibly fast. You won’t have time to chop vegetables once the wok heats up.

Start by cutting your chicken into small, uniform pieces. This ensures even cooking. Pat the chicken dry with paper towels. Dry chicken sears better and creates more flavor.

Mince your garlic finely. Slice the chilies, keeping the seeds if you like heat. Cut the bell pepper and onion into thin strips. Wash and dry your Thai basil leaves thoroughly.

Mix your sauce ingredients together in a small bowl. Having the sauce ready means you can add it quickly when needed.

Cook the Thai Basil Chicken

Heat your wok or large skillet over high heat. Let it get really hot. A hot wok is the secret to authentic Thai flavors.

Add the vegetable oil and swirl it around. The oil should shimmer but not smoke. Toss in the garlic and chilies. Stir-fry for about 15 seconds until fragrant. Work quickly so the garlic doesn’t burn.

Add the chicken pieces to the wok. Spread them out in a single layer if possible. Let them sear without moving for about 2 minutes. This creates a nice golden color.

Stir-fry the chicken, breaking up any clumps. Cook for 3-4 minutes until the chicken is mostly cooked through. The pieces should turn white with some golden edges.

Toss in the bell pepper and onion. Stir-fry for another minute. The vegetables should stay slightly crisp.

Add the Sauce and Basil

Pour the sauce mixture over the chicken and vegetables. Stir everything together quickly. The sauce will bubble and reduce, coating the chicken beautifully.

Cook for about 1 minute, stirring constantly. The sauce should thicken slightly and turn glossy.

Turn off the heat. This is important for the next step. Add the Thai basil leaves all at once. Stir them through the hot chicken. The residual heat will wilt the basil perfectly while keeping its bright flavor.

Serve Your Thai Basil Chicken

Spoon hot jasmine rice onto plates. The slightly sticky texture of jasmine rice pairs perfectly with this dish.

Top the rice with a generous portion of Thai basil chicken. Make sure everyone gets plenty of that fragrant basil.

Fry an egg for each serving if you’re going traditional style. The runny yolk adds richness and helps mellow the spice. Place one fried egg on top of each serving.

Add a lime wedge on the side. A squeeze of fresh lime brightens all the flavors.

 

 

Tips for the Best Thai Basil Chicken

Finding Thai Basil

Thai basil looks different from Italian basil. It has purple stems and slightly pointed leaves. The flavor is more peppery with notes of anise and licorice.

You can find Thai basil at Asian grocery stores year-round. Some regular supermarkets carry it in the produce section. If you can’t find it, regular basil works in a pinch, though the flavor won’t be quite the same.

Choosing Your Protein

Chicken thighs are the traditional choice. They stay moist and tender even with high-heat cooking. Chicken breast works too, but watch it carefully so it doesn’t dry out.

Ground chicken makes an excellent alternative. It cooks even faster and absorbs the sauce wonderfully. You can also use pork, beef, shrimp, or tofu.

Adjusting the Heat Level

Thai basil chicken should have some kick. But you control how much heat goes into your dish.

Thai chilies are quite spicy. Start with one or two if you’re heat-sensitive. You can always add more next time. Remove the seeds to reduce the heat significantly.

Can’t find Thai chilies? Use serrano peppers or jalapeños instead. Red pepper flakes work in a pinch, though fresh chilies give better flavor.

Getting That Wok Hei

“Wok hei” means “breath of the wok.” It’s that slightly smoky, charred flavor that makes restaurant stir-fries taste so good.

Your home stove might not get as hot as a restaurant wok burner. But you can still achieve great results. Make sure your wok or pan is very hot before adding ingredients. Don’t overcrowd the pan. Cook in batches if needed.

Common Mistakes to Avoid

Overcrowding the Pan

Adding too much chicken at once drops the temperature. Instead of searing, the chicken steams. This makes it rubbery rather than tender with crispy edges.

If you’re doubling the recipe, cook in two batches. Your patience will be rewarded with better texture and flavor.

Adding Basil Too Early

Thai basil should go in at the very end. If you add it earlier, it turns black and loses its fresh flavor. The leaves should just wilt from the residual heat, not cook.

Using the Wrong Oil

Skip the olive oil for this recipe. It has too low a smoke point for high-heat cooking. Vegetable oil, canola oil, or peanut oil work best. These oils can handle the heat without burning.

Nutritional Information

Per Serving (without rice or egg):

• Calories: 285
• Protein: 35g
• Carbohydrates: 9g
• Fat: 12g
• Saturated Fat: 2g
• Fiber: 2g
• Sugar: 5g
• Sodium: 890mg
• Cholesterol: 145mg

Thai basil chicken is relatively healthy. It’s high in protein and includes vegetables. The sodium content comes mainly from the sauces. You can reduce it slightly by using low-sodium soy sauce.

Storage and Meal Prep

Thai basil chicken keeps well in the refrigerator for 3-4 days. Store it in an airtight container separate from the rice.

The dish reheats beautifully. Use a microwave or quickly reheat in a skillet over medium heat. Add a splash of water if it seems dry.

You can prep ingredients ahead of time. Cut the chicken and vegetables the night before. Store them covered in the fridge. Mix your sauce and keep it ready. When dinner time comes, the actual cooking takes less than 10 minutes.

 

 

Serving Suggestions

Thai basil chicken is delicious on its own with rice. But you can round out the meal with simple sides.

Try cucumber salad with rice vinegar dressing. The cool, crisp texture contrasts nicely with the warm, spicy chicken. Thai-style spring rolls make a great appetizer. A simple soup like tom yum adds more authentic Thai flavors to your meal.

For drinks, iced Thai tea is classic. Fresh lime soda helps cool down the spice. Beer also pairs wonderfully with this dish.

Why This Recipe Works

This Thai basil chicken recipe delivers authentic flavors using easy-to-find ingredients. The quick cooking method preserves the chicken’s tenderness. The high heat creates those slightly charred edges that add depth to every bite.

The sauce balances savory, sweet, and umami perfectly. Fish sauce might seem unusual if you haven’t cooked Thai food before. But it adds an essential salty depth that soy sauce alone can’t achieve.

Fresh Thai basil transforms this from a simple stir-fry into something special. That distinct herbal note is irreplaceable. It’s what makes people fall in love with this dish.

Final Thoughts

Thai basil chicken proves that incredible flavor doesn’t require complicated techniques or hours of cooking. With fresh ingredients and a hot pan, you can create restaurant-quality Thai food at home.

This recipe has become a weeknight staple in countless kitchens. Once you make it, you’ll understand why. The combination of tender chicken, aromatic basil, and bold sauce is simply irresistible.

Give this Thai basil chicken recipe a try tonight. Your family will think you’ve been hiding your chef skills. But you’ll know the secret: authentic Thai flavors are easier to achieve than most people think.

The beauty of Thai basil chicken is its flexibility. Make it your own by adjusting spice levels and vegetables. Soon you’ll be cooking it from memory, making it your signature dish.