Name: Thai Basil Chicken Stir Fry Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Thai
Ingredients: 225g chicken thigh fillets, skinless boneless, cut into bite size pieces; 1 green onion, cut into 4cm lengths; 1 cup Thai basil leaves, loosely packed (Holy Basil if available); 2 garlic cloves, large, finely chopped; 1 birds eye or Thai chilli, deseeded and finely chopped; 1 1/2 tbsp oil (peanut, vegetable or canola); 2 tsp oyster sauce; 1 tsp light soy sauce; 1 tsp dark soy sauce (or all purpose); 1 tsp sugar; 2 tbsp water; Steamed jasmine rice

There’s something so satisfying about a quick, flavorful stir fry that hits all the right notes – spicy, savory, and fresh. This Thai Basil Chicken Stir Fry Recipe is exactly that: an easy, vibrant dish that brings a little bit of Bangkok street food right to your kitchen, perfect for busy weeknights or when you want a delicious meal without fuss.

The image shows a close-up of a dark wok filled with small, glossy pieces of brown cooked chicken mixed with dark green leafy vegetables and thin slices of bright green scallions. The chicken pieces have a smooth, shiny texture, coated in a rich sauce with small red chili flakes scattered throughout. A wooden spoon is partially visible stirring the contents on the right side, with the handle extending out of the frame. The wok surface shows some oil reflections and seasoning spots. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Thai Basil Chicken Stir Fry Recipe
Top Tip
How to Serve Thai Basil Chicken Stir Fry Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Thai Basil Chicken Stir Fry Recipe

Why You'll Love This Recipe

I’ve made this Thai Basil Chicken Stir Fry Recipe countless times and it never disappoints. It’s a beautiful harmony of bold flavors and fresh herbs, with a hint of heat that you can easily adjust. Plus, it comes together super fast — just what’s needed when you don’t want to spend hours cooking but still crave something vibrant and satisfying.

Speedy Cooking: Ready in under 15 minutes, it’s a perfect weeknight go-to when you need dinner on the table fast.
Fresh, Authentic Flavors: The combination of Thai basil, garlic, and chili creates that classic street-food taste that’s instantly addictive.
Flexible Ingredients: You can tweak the heat level or swap basil types based on what you have or your preferences.
Great for Meal Prep: It reheats well and pairs beautifully with simple sides, making it practical as well as delicious.

Ingredients & Why They Work

The beauty of this recipe lies in the fresh ingredients that come together to create big flavors without being complicated. I always recommend using the freshest basil and garlic you can find because they truly make a difference. Also, the chicken thigh adds juiciness and depth that breast meat just doesn’t quite hit.

Flat lay of skinless boneless chicken thigh fillets cut into bite size pieces, a whole green onion with white and green parts visible, a small bunch of fresh Thai basil leaves, two large garlic cloves unpeeled but whole, one vibrant red birds eye chili, a small white ceramic bowl with clear cooking oil, a small white ceramic bowl with dark oyster sauce, a small white ceramic bowl with light soy sauce, a small white ceramic bowl with dark soy sauce, a small white ceramic bowl with white sugar, a small white ceramic bowl with clear water, and a neat mound of steamed jasmine rice on a simple white ceramic plate, all arranged symmetrically with balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken thigh fillets: These are tender and stay juicy even with quick stir frying—way better for this recipe than dry chicken breast.
Thai basil leaves: If you can find holy basil, grab it! It has a peppery, anise-like flavor that’s authentic to the dish. Regular Thai basil works well too.
Green onion: Adds crunch and fresh bite, divided into white and green parts to add at different times for texture and color.
Garlic cloves: Finely chopped—not minced—so the garlic cooks evenly without burning or spitting in the pan.
Bird’s eye chili: Adds that signature fiery kick; you can easily adjust the amount to suit your spice tolerance.
Oil (peanut, vegetable or canola): Used for high-heat stir-frying without overpowering the other flavors.
Oyster sauce: A key umami booster that ties everything together with savory depth.
Light and dark soy sauce: Light soy adds saltiness, dark soy adds color and a little sweetness; you can substitute but balancing these is crucial for authentic taste.
Sugar: Just a touch to balance out the salt and heat for a perfectly harmonious sauce.
Water: Helps in developing a luscious, glossy sauce that clings perfectly to the chicken.
Steamed jasmine rice: The classic Thai rice that’s fragrant and soft, ideal to soak up all that delicious sauce.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

What I love about this Thai Basil Chicken Stir Fry Recipe is how easy it is to make it your own. Whether you like it fiery hot or mild, packed with veggies, or even with tofu, it welcomes all kinds of tweaks. I often add bell peppers or a splash of lime juice for some extra zing.

Variation: Once, I swapped out chicken for sliced firm tofu and it turned out fantastic – just make sure to press the tofu well and cook it till golden before adding the sauce.
Heat level: Feel free to double or halve the bird’s eye chili depending on your preference – the sauce will carry the flavor either way.
Herb swap: In a pinch, regular sweet basil works, though the dish has a more subtle aroma – I’ve done it when I ran out of Thai basil and still loved it.
Added veggies: Bell peppers, snap peas, or baby corn stir-fried quickly with the chicken add great texture and nutrition.

Step-by-Step: How I Make Thai Basil Chicken Stir Fry Recipe

A white bowl filled with two layers: the bottom layer is plain white rice with soft, fluffy grains, and the top layer is a stir-fry mix of tender brown pieces of chicken, green leafy vegetables, and scallions coated in a shiny dark sauce with red chili flakes scattered throughout. A silver spoon rests inside the bowl, partially submerged in the stir-fry. The bowl is placed on a white marbled surface with two red chili peppers and a light beige cloth underneath, along with a small green leaf nearby. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep your ingredients carefully

Start by cutting your chicken into bite-sized pieces – I like roughly one-inch chunks so they cook evenly and stay juicy. Prepare the green onions by separating the white parts from the green – the whites go in early to soften, and the greens are tossed in last for freshness. Finely chop your garlic and deseed the bird’s eye chili to control the heat – chopping it finely releases all that flavor fast.

Step 2: Mix the sauce

Combine oyster sauce, light and dark soy sauces, sugar, and water in a small bowl. Stir until the sugar dissolves. This sauce mix is the flavor powerhouse here, so don’t skip this step or try to eyeball it if you can help it—balance is key.

Step 3: Fry with high heat and speed

Heat your wok or a heavy skillet over high heat then add your oil. Once shimmering hot, throw in the garlic and chilli and stir for about 10 seconds—watch out here, the aroma is intense and spicy! Quickly add the white parts of green onion and chicken, stirring constantly so the chicken browns nicely on the outside without drying out. This step usually takes about 2 minutes since the chicken pieces are small.

Step 4: Add the sauce and basil last

Pour in the sauce mixture and stir everything together. Let it cook for just about a minute or until the water reduces and the sauce becomes thick and glossy—this is the finish line for flavor! Toss in the green parts of the green onion and the basil leaves, stirring just until the basil wilts but stays fragrant. Serve immediately over freshly steamed jasmine rice.

Top Tip

Over the years, I’ve learned that timing and heat control can make or break this dish. Here are some tips I swear by to get restaurant-quality results at home:

High Heat Stir Fry: Using high heat is essential to quickly cook the chicken and keep it juicy—low heat just steams everything and makes it soggy.
Fresh Basil Addition: Add basil only at the very end and toss quickly; overcooking basil kills its aroma and vibrant green color.
Garlic Cut Style: Finely chopped garlic prevents burning and bitter notes, unlike minced or pureed garlic which can scorch quickly on high heat.
Chili Caution: Cook chili just briefly to release its heat without overpowering the dish, and be mindful not to inhale the fumes directly when frying!

How to Serve Thai Basil Chicken Stir Fry Recipe

Garnishes

I like to finish this stir fry with a few fresh garnishes that really brighten it up. A wedge of lime on the side is perfect to add a little zing just before eating. Sometimes I sprinkle chopped fresh red chilies or extra basil on top if I want more color and heat. A handful of toasted peanuts also adds a lovely crunch if you like texture contrast.

Side Dishes

This chicken stir fry pairs beautifully with simple steamed jasmine rice, which soaks up every drop of the sauce. For a classic touch, I like to serve fresh cucumber and tomato slices on the side—no dressing needed—just cool and refreshing against the spicy main dish.

Creative Ways to Present

For a fun dinner party, I’ve served the Thai Basil Chicken Stir Fry in little lettuce cups for hand-held bites, which guests absolutely loved. You can also place the stir fry atop coconut rice instead of jasmine for a creamy, tropical twist. Wrapping the dish with colorful garnishes like thinly sliced red chilies and fresh herbs adds a festive flair.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge and reheat within 1-2 days. The chicken holds up nicely, and the sauce thickens slightly, which I find makes the flavor even more intense after resting overnight.

Freezing

While I don’t freeze this often because it’s so quick to make fresh, it does freeze okay. I recommend portioning it into meal-sized containers and thawing overnight in the fridge before reheating gently on the stove to preserve texture and flavor.

Reheating

To reheat, I prefer warming the leftovers in a skillet over medium heat just until heated through. This keeps the chicken tender instead of drying it out like a microwave sometimes can. Adding a splash of water or soy sauce during reheating helps loosen the sauce if it’s thickened up.

Frequently Asked Questions:

What type of basil should I use for Thai Basil Chicken Stir Fry Recipe?

For the most authentic flavor, Thai holy basil is ideal because of its peppery, anise-like notes. However, Thai sweet basil found at most supermarkets works wonderfully as a substitute. If neither is available, regular sweet basil is acceptable—just know it will be milder in flavor, but still delicious.

Can I make this Thai Basil Chicken Stir Fry Recipe spicy or mild?

Absolutely! The recipe calls for bird’s eye chili, which can be adjusted or omitted to your heat preference. You can also add more chili if you want it fiery or reduce it for a gentle warmth. It’s very flexible to suit any palate.

Is chicken thigh necessary, or can I use chicken breast?

Chicken thigh is preferred because it stays juicy and tender during the quick stir-fry process. Chicken breast can dry out easily, so if you choose breast meat, cut it thinly and be careful not to overcook it.

How do I prevent the garlic from burning in this stir fry?

Finely chopping the garlic instead of mincing or pureeing it helps prevent burning because the pieces cook evenly and don’t scorch as quickly. Also, adding the garlic to hot oil briefly and stirring fast reduces the chance of it burning or becoming bitter.

Final Thoughts

This Thai Basil Chicken Stir Fry Recipe is genuinely a standout for me – it’s quick, fresh, and packed with those bold, unforgettable flavors that Thai food is known for. I recommend giving it a try exactly as written the first time, then feel free to make it yours with little tweaks and personal touches. I promise it’ll become a staple you reach for again and again when you want something easy, nutritious, and totally satisfying.