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–+ servings
Thai Basil Chicken

Quick Thai Basil Chicken: Your New Weeknight Favorite

This Quick and Easy Thai Basil Chicken recipe is a vibrant, one-pan meal bringing Thai street food flavors to your dinner table in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 tablespoons Soy Sauce Substitute with tamari for gluten-free.
  • 1 tablespoon Dark Soy Sauce Can omit if unavailable.
  • 1 tablespoon Oyster Sauce Use vegetarian oyster sauce as a substitute.
  • 1 tablespoon Brown Sugar Coconut sugar can be an alternative.
  • 1 teaspoon Fish Sauce Substitute with soy sauce for a vegetarian version.
  • 2 tablespoons Hot Water
For the Chicken and Vegetables
  • 2 tablespoons Neutral Oil Can substitute with vegetable or canola oil.
  • 1 medium Shallot Can substitute with red onion.
  • 3 cloves Garlic Fresh is preferable.
  • 2 pieces Thai Birds-Eye Chilies Substitute with Serrano or jalapeño peppers.
  • 1 tablespoon Cornstarch Can omit for a lighter dish.
  • 1 pound Boneless Skinless Chicken Thighs Chicken breast, ground meat, or tofu are substitutes.
  • 1/2 cup Scallions Use regular onions if unavailable.
  • 1 cup Button Mushrooms Other mushrooms can be used.
  • 1 medium Red Bell Pepper Any bell pepper variety is fine.
  • 1 cup Fresh Green Beans Consider asparagus or broccoli as a substitute.
  • 1 cup Thai Basil Leaves Regular basil will not replicate the full flavor.

Equipment

  • wok or skillet

Method
 

Step-by-Step Instructions for Thai Basil Chicken
  1. In a small bowl, whisk together soy sauce, dark soy sauce, oyster sauce, brown sugar, fish sauce, and hot water until the sugar fully dissolves, creating a smooth sauce mixture.
  2. Heat a large wok or skillet over medium-high heat, adding a splash of neutral oil.
  3. Add the sliced shallots, minced garlic, and Thai birds-eye chilies to the hot oil. Stir-fry for 1-2 minutes.
  4. Toss the boneless skinless chicken thighs with cornstarch, salt, and pepper in a bowl. Stir-fry for about 3-5 minutes.
  5. Incorporate the button mushrooms and the white parts of scallions into the mix. Continue to stir-fry for 3-4 minutes.
  6. Add the red bell pepper and fresh green beans to the pan, followed by the prepared sauce. Stir-fry for about 2-3 minutes.
  7. Gently stir in the fresh Thai basil leaves along with the dark green parts of the scallions. Cook for an additional 2-3 minutes.
  8. Spoon the vibrant Thai Basil Chicken over a bed of steamed jasmine rice.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 35gProtein: 28gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 1200mgPotassium: 600mgFiber: 4gSugar: 6gVitamin A: 2000IUVitamin C: 45mgCalcium: 30mgIron: 2mg

Notes

Adjust the number of Thai birds-eye chilies based on your heat tolerance. Cook in batches if needed to avoid overcrowding. For a true Thai taste, use Holy Thai basil if available.

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