Thai Basil Chicken Stir-Fry

Okay, friends, I’ve got to tell you—I seriously can’t wait for you to try this Thai Basil Chicken Stir-Fry. It’s one of those dishes that bursts with bold flavors and comes together faster than you can decide what to order for takeout. Picture this: tender ground chicken sizzling with garlic and chilies, then tossed with a punchy, sweet-savory sauce and a generous handful of fragrant Thai basil leaves that almost sing with every bite. The aroma alone will have you hooked before you even taste it. Trust me, once you make this at home, it’ll be your go-to for a quick weeknight dinner that never feels boring.

Quick Facts

• Yield: Serves 4
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes

Ingredients

For the Main Dish:

• 1 lb ground chicken (or finely chopped chicken breast)
• 3 cloves garlic, minced
• 2 Thai bird’s eye chilies, finely sliced (or 1 jalapeño for milder heat)
• 1 tbsp vegetable oil (or peanut oil)
• 1 cup fresh Thai basil leaves (if you can’t find Thai basil, holy basil or sweet basil will do)

For the Sauce:

• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tsp dark soy sauce (for color and depth; optional)
• 1 tbsp oyster sauce
• 1 tsp sugar (palm sugar if you have it)

How I Make It

Step 1:

Heat your wok or a large skillet over medium-high heat and add the vegetable oil. Once it’s shimmering, toss in the minced garlic and sliced chilies. Stir them quickly for about 30 seconds until you can smell that glorious garlicky, spicy aroma—watch out, though, don’t burn the garlic!

Step 2:

Add the ground chicken to the pan, breaking it apart with your spatula. Cook until the chicken is fully cooked through and starting to brown in spots—this caramelization adds so much flavor.

Step 3:

Mix together all the sauce ingredients in a small bowl: soy sauce, fish sauce, dark soy sauce, oyster sauce, and sugar. Pour the sauce over the chicken and stir well to coat everything in the glossy, savory mixture.

Step 4:

Turn off the heat and immediately toss in the fresh Thai basil leaves. Stir just until the leaves are wilted but still vibrant green. This quick finish locks in that fresh, peppery basil flavor.

Step 5:

Give it a final taste—if it’s too salty, a splash of water or a pinch more sugar can balance it out. If you want more heat, sprinkle extra chili flakes or add more fresh chilies before serving.

Step 6:

Serve your Thai Basil Chicken stir-fry steaming hot over jasmine rice, and enjoy the melody of spicy, sweet, and herbal notes in every bite!

Variations & Tips

• Substitute ground chicken with ground turkey or thinly sliced beef for a twist.
• Use holy basil instead of Thai basil for a slightly different but equally authentic flavor.
• If basil isn’t available, fresh cilantro can add a nice freshness, though it’s not traditional.
• Don’t skip dark soy sauce if you want that tempting deep color; regular soy sauce alone will be lighter.
• Adjust chilies to your heat preference; start small and add more as you go.
• To make this dish gluten-free, use tamari instead of soy sauce.

How I Like to Serve It

I love spooning this over fluffy, steaming jasmine rice, letting each mouthful soak up the sauce. It’s also fantastic wrapped inside crisp lettuce leaves for a lighter bite at a casual dinner party. During warmer months, pairing this with a simple cucumber salad cools down the heat and keeps things fresh and bright.

Notes

• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over medium heat to keep the basil from turning bitter.
• If you don’t have Thai basil, try to add it right at the end to keep any fresh herb flavor alive.

Closing: This Thai Basil Chicken Stir-Fry strikes the perfect balance of quick, fresh, and flavorful, which is exactly why it’s a staple in my kitchen and one I know you’ll love too!

Lina

Hi, I’m Lina, the creator of Lina Easy Recipes.Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.