If you’re feeling inspired, indulge in a Thai banquet at home with Chicken Satay Skewers, Thai Fish Cakes, Thai Green Curry or Red Curry, and Thai Fried Rice!

Thai Basil Chicken

Wowser. I LOVE Thai Basil Chicken. Just looking at these photos and writing up this post has me peeved that I’ll shortly be reheating leftovers instead of firing up the wok. (That’s a nice insight into the immaturity that is me.)

This is a recipe I got from the mother of a friend way back when I was in uni. Obviously, a Thai friend!

And it’s one of the few recipes that I haven’t tinkered with at all. I usually can’t help it – even recipes from well respected chefs. But this one – it’s perfect as it is. It is truly just like what you get at (good) Thai restaurants and on the streets of Thailand!

What you need for Thai Basil Chicken

Here’s what you need for Thai Basil Chicken. The really nice thing about this Thai recipe is that you can get everything you need from the grocery store – at least, you can here in Australia!

Thai Basil

Thai Basil is a key ingredient in this recipe, being the namesake and all. 😂

Thai Basil tastes like normal basil with a hint of aniseed flavour. Nowadays it’s fairly widely available in Australia in large grocery stores and green grocers (Coles, Woolies, Harris Farms).

In actual fact, the authentic version of Thai Basil Chicken is Thai Holy Basil which is different to Thai Basil. It’s actually quite hard to find even in Thai stores, so much so that most Thai restaurants just use ordinary Thai Basil and it’s the flavour that most people have become accustomed to.

Here’s a photo showing the difference between holy basil and Thai Basil.

In the video and photos, I’ve used Thai Holy Basil. (Sydney-siders, I found it in the dark depths of a Thai grocery store in the city, I had to ask for it and the store owner got it from the back!)

Thai Basil Chicken is often overly saucy when you get it from mid-standard restaurants outside of Thailand.

This recipe sticks more to the traditional way of cooking it with enough sauce to coat the stir fry and to soak the rice a bit (enough!). But not so much sauce that when you dish it up, it’s sitting in a pool of sauce which frankly is too salty and unnecessary because the flavours of this dish are so strong, you don’t need all that sauce.

Serve this over Jasmine rice or any other rice of choice. If you want to add a fresh side, try this Asian Slaw – it’s a great all rounder that goes with all Asian foods. Or for a simpler option, just add a side of plain chunks of tomato and cucumber which is a common side that’s added to plates in Thailand.

As with all stir fries, this Thai recipe moves super fast once you start cooking – about 5 minutes. So if you can get the chopping done in 10 minutes, you’ll have dinner on the table in 15 minutes.

Hey! That’s faster than ordering home delivery! – Nagi xx

Watch how to make it

Ingredients You’ll Need

For the Stir Fry:

• 225g (7oz) chicken thigh fillets – Skinless and boneless, cut into bite-sized pieces
• 1 green onion – Cut into 4cm (2-inch) lengths
• 1 cup Thai basil leaves – Loosely packed (Holy Basil if you can find it)
• 2 large garlic cloves – Finely chopped (not minced!)
• 1 bird’s eye or Thai chili – Deseeded and finely chopped
• 1 ½ tbsp oil – Peanut, vegetable, or canola oil

For the Sauce:

• 2 tsp oyster sauce
• 1 tsp light soy sauce
• 1 tsp dark soy sauce (or all-purpose soy sauce)
• 1 tsp sugar
• 2 tbsp water

For Serving:

• Steamed jasmine rice

Step-by-Step Cooking Instructions

Step 1: Make the Sauce

In a small bowl, whisk together the oyster sauce, light soy sauce, dark soy sauce, sugar, and water. Set it aside—you’ll need it in just a few minutes.

Step 2: Heat Up the Wok

Heat oil in a wok or large frying pan over high heat. When the oil is shimmering, toss in the chopped garlic and chili. Stir for about 10 seconds, but be careful—do NOT inhale too deeply, or you’ll get a surprise coughing fit from the chili fumes!

Step 3: Cook the Chicken

Add the white parts of the green onions and the chicken. Stir fry for about 2 minutes until the chicken is cooked through and slightly golden.

Step 4: Add the Sauce

Pour in the prepared sauce and stir everything together for about a minute, allowing the liquid to reduce into a thick, glossy coating.

Step 5: Finish with Basil

Toss in the green parts of the onions and the Thai basil leaves. Stir for about 10 seconds, just until the basil wilts. Immediately remove from heat.

Step 6: Serve & Enjoy!

Spoon the stir fry over a bed of steaming jasmine rice. For an authentic Thai experience, serve with fresh cucumber and tomato slices on the side—they add a refreshing contrast to the spicy, garlicky goodness.

Pro Tips for the Best Thai Basil Chicken

• Use Thai Basil or Holy Basil – If you can’t find either, regular basil works, but the flavor won’t be as bold.
• Don’t Overcook the Basil – It should be just wilted, not mushy.
• Avoid Minced Garlic from a Jar – Freshly chopped garlic brings the best flavor and won’t burn as quickly.
• Adjust Spice Level – Love heat? Keep the chili seeds in. Prefer mild? Use half a chili or swap for a milder variety.
• Pair it Right – This dish goes great with a simple fried egg on top—just like they serve it in Thailand!

FAQs

Can I use chicken breast instead of thigh?

Yes! Chicken breast works too, but thighs are juicier and more flavorful.

What can I use instead of Thai basil?

If Thai basil or Holy Basil isn’t available, you can substitute sweet basil, though the taste will be slightly different.

Can I make this vegetarian?

Absolutely! Swap the chicken for tofu or mushrooms and use a vegetarian oyster sauce alternative.

How spicy is this dish?

Medium spice level—if you’re spice-sensitive, use only half a chili or remove the seeds.

Can I double the recipe?

Yes! But cook in batches to avoid overcrowding the pan, which can lead to steaming instead of stir-frying.

Final Thoughts

If you’re craving a quick, flavorful meal that packs a punch, this Thai Chilli Basil Chicken is a must-try. It’s simple enough for weeknights but impressive enough for guests. Plus, once you see how easy it is to make at home, you might never order takeout again!

Give it a try and let me know how it turns out. Happy cooking! 🍽️🔥