Name: Thai Basil Chicken Stir-Fry Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Thai
Ingredients: 225 g chicken thigh fillets, skinless boneless, cut into bite size pieces; 1 green onion, cut into 4 cm lengths; 1 cup Thai basil leaves, loosely packed; 2 garlic cloves, large, finely chopped; 1 bird's 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 soy sauce); 1 tsp sugar; 2 tbsp water; Steamed jasmine rice

There’s nothing quite like the punchy aroma and bold flavors of this Thai Basil Chicken Stir-Fry Recipe to brighten your dinner table. It’s quick, aromatic, and perfectly balanced—bringing a little heat and herbal freshness that always keeps me coming back for more.

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 first tried this Thai Basil Chicken Stir-Fry Recipe on a busy weekday night, and I couldn’t believe how quickly it came together without compromising that authentic Thai flavor. It’s a simple dish but packed with so much character, and you can make it even on your busiest nights!

Speedy preparation: Ready in under 20 minutes, making it perfect for a fast and satisfying meal.
Fresh, bold flavors: The kick of chilies combined with the fragrant Thai basil makes every bite exciting.
Flexible ingredients: Adaptable to what you have on hand without losing that signature taste.
Easy to customize: You can adjust spiciness or swap proteins to suit your preferences or dietary needs.

Ingredients & Why They Work

The simplicity of this Thai Basil Chicken Stir-Fry Recipe is what makes it shine—each ingredient plays a clear role, bringing vibrant color, texture, or flavor. Let’s go through some staples you'll want to keep stocked or search out at your local Asian market.

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: I prefer thighs over breast here because they stay juicy and tender even with high-heat stir-frying.
Green onion: Adds a mild onion flavor and freshness that pairs beautifully with the herbs.
Thai basil leaves: The star of the show! Its peppery, anise-like scent is what makes this stir-fry unmistakably Thai. If you find Holy Basil, even better!
Garlic: Instead of finely mincing, I finely chop the garlic to prevent burning and bitter flavors during cooking.
Bird's eye chili: The authentic heat source, but you can adjust or omit if you’re sensitive to spice.
Oyster sauce: This gives a rich umami depth that’s essential for the sauce.
Light and dark soy sauce: Both balance salty and sweet flavors, creating that glossy coating on the chicken.
Sugar: Just a touch to round out the savory flavors and balance the heat.

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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

One of the reasons I keep coming back to this Thai Basil Chicken Stir-Fry Recipe is how flexible it is. Whether you want to dial up the heat or swap chicken for tofu, it adapts effortlessly without losing that punch of flavor.

Variation: I’ve often replaced chicken with thinly sliced pork or even shrimp when I’m feeling adventurous, and it never disappoints.
Swap basil: If you can’t find Thai or Holy Basil, ordinary sweet basil works just fine—though the flavor is a bit milder.
Make it vegetarian: Use mushrooms or tofu and double the oyster sauce for that deep umami kick.

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 the sauce and get your ingredients ready

I always start by mixing the oyster sauce, light soy, dark soy, sugar, and water in a small bowl—this shortcut means the sauce comes together lightning fast once the chicken hits the pan. Chop the garlic finely, slice the chicken into bite-sized pieces, and roughly cut the green onions into longer lengths. Having everything prepped and within reach makes stir-frying so much less stressful.

Step 2: Sizzle the garlic and chilies

Heat your oil in a wok or large pan over high heat. Add the chopped garlic and bird’s eye chili, cooking for just about 10 seconds until fragrant—but beware, don’t inhale it right away or the chili will catch you off guard! This quick step layers in a smoky, spicy kick that forms the backbone of the dish.

Step 3: Cook the chicken and white part of green onions

Throw in the chicken pieces and the white parts of the green onions. Stir-fry fast, tossing frequently so the chicken cooks evenly and stays tender—usually about 2 minutes. The key here is not to overcrowd the pan; if you have a smaller wok, cook in batches to get that nice caramelization.

Step 4: Add the sauce and let it thicken

Pour in your prepared sauce, tossing everything to coat the chicken. Let it cook for about a minute so the water reduces and the sauce thickens into a shiny glaze. This is the magic moment where the flavors meld beautifully.

Step 5: Finish with basil and green onion tops

Finally, stir in the green tops of the onions and the fragrant basil leaves, just enough to wilt them gently. Don’t overcook the basil—it loses its brightness and aroma fast. Serve immediately over steaming jasmine rice and enjoy!

Top Tip

Making this Thai Basil Chicken Stir-Fry Recipe really taught me the importance of quick, high heat cooking and balancing flavors just right. Here are some tips I wish I’d known when I first tried it.

Use fresh basil: It’s tempting to substitute dried basil, but fresh Thai basil is non-negotiable for that authentic aroma and flavor.
Chop garlic but don’t mince: Finely chopped garlic won’t burn as fast and keeps the pan friendly for a quick stir-fry.
Don’t overcrowd the pan: Give your chicken space to brown nicely; if needed, cook in batches.
Toss basil at the end: Overcooked basil loses its flavor and turns bitter—stir it in last for freshness.

How to Serve Thai Basil Chicken Stir-Fry Recipe

Garnishes

I love tossing a few extra Thai basil leaves on top just before serving for that fragrant pop. A wedge of lime on the side is a fantastic perk-up for those who want a little tang. Fresh slices of cucumber also add a cooling contrast to the heat, which I always appreciate.

Side Dishes

Steamed jasmine rice is the classic pairing—it soaks up all the flavorful sauce. If I’m feeling playful, I add a simple side of sliced tomatoes and cucumber with no dressing to refresh the palate, reminiscent of what you'd enjoy at a Thai street stall.

Creative Ways to Present

For special occasions, I’ve served this stir-fry in Thai lettuce cups or even hollowed-out mini pumpkins to impress guests. It’s fun and adds a festive vibe that keeps the kitchen chat going.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and usually they keep well for up to two days. The flavors tend to deepen and the sauce thickens, so it tastes even richer after a rest.

Freezing

While I don’t freeze this dish often since it’s so quick to make fresh, I’ve done it in a pinch. The texture of the chicken changes slightly after freezing, so I recommend freezing in small portions and using within a month.

Reheating

To reheat, I prefer tossing the leftovers in a hot wok or skillet with a splash of fresh soy sauce or water to revive the sauce’s silkiness. Microwave works fine too, but be sure to add a little moisture to keep the chicken from drying out.

Frequently Asked Questions:

Can I use chicken breast instead of thigh in this recipe?

You absolutely can substitute chicken breast for thigh, but keep in mind breast meat can dry out faster in high-heat stir-frying. To avoid this, slice the breast thinly and avoid overcooking.

What if I can’t find Thai or Holy Basil?

If fresh Thai or Holy Basil isn’t available, regular sweet basil is a great fallback. The overall flavor won’t be as punchy, but the sauce will still pack plenty of taste. Don’t substitute dried basil for fresh.

How spicy is this Thai Basil Chicken Stir-Fry Recipe?

This recipe uses bird’s eye chili which adds noticeable heat, but you can adjust the amount or remove seeds to lower the spiciness to your liking without losing flavor intensity.

Can I make this gluten-free?

To make this dish gluten-free, substitute the soy sauces for tamari or a gluten-free soy sauce, and double-check that your oyster sauce is gluten-free or try a gluten-free alternative.

Final Thoughts

This Thai Basil Chicken Stir-Fry Recipe has become a weeknight staple and one I recommend to friends all the time. It’s a quick way to get dinner on the table with flavors that transport you straight to a bustling Bangkok street food stall. So grab your wok, fresh basil, and chilies—this recipe is ready to impress and will soon be one of your go-to finds too!