Unlock the Secrets of Thai Basil Chicken: A 30-Minute Journey to Bangkok Street Food Heaven
This Thai Basil Chicken is a fast, flavorful stir-fry made with tender chicken thighs, aromatic garlic and shallots, fresh basil, and a savory-sweet sauce. It’s a classic Thai dish that comes together in just 30 minutes — perfect for busy weeknights but delicious enough for entertaining.
Ingredients
-
1 lb boneless, skinless chicken thighs, thinly sliced
-
2 tbsp vegetable oil
-
4 cloves garlic, minced
-
2 shallots, thinly sliced
-
1 red chili, sliced (adjust for heat)
-
1 bell pepper, sliced
-
1 cup fresh basil leaves
-
2 tbsp oyster sauce
-
1 tbsp soy sauce
-
1 tsp fish sauce
-
1 tsp sugar
-
¼ cup chicken broth
-
Salt and pepper, to taste
Instructions
1. Sauté the Aromatics
Heat vegetable oil in a wok or large skillet over medium-high heat.
Add garlic and shallots; stir-fry for about 1 minute, until fragrant.
2. Cook the Chicken
Add sliced chicken thighs.
Cook 5–7 minutes, until browned and nearly cooked through.
3. Add the Veggies
Stir in the red chili and sliced bell pepper.
Cook for 2–3 minutes until slightly softened.
4. Make the Sauce
In a small bowl, whisk together:
-
oyster sauce
-
soy sauce
-
fish sauce
-
sugar
-
chicken broth
Pour the sauce into the pan and stir to coat everything.
Simmer 2–3 minutes to thicken slightly.
5. Add the Basil
Turn off the heat.
Add fresh basil leaves and toss gently until wilted.
6. Serve
Taste and adjust seasoning with salt and pepper.
Serve hot over steamed jasmine rice.
Notes
-
Use Thai basil if possible — its peppery, anise flavor is key to authentic taste.
-
Slice chicken thinly for quick cooking and better texture.
-
Adjust heat with more or fewer chilies, or add a splash of sriracha.
-
Want it saucier? Add an extra 2–3 tbsp of chicken broth.
-
Substitute chicken with ground chicken, turkey, or thinly sliced beef.