spicy basil chicken thai recipe

Written ByJenny Smyth Posted on
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The Best spicy basil chicken thai recipe

I’ve always been fascinated by the flavors and aromas of Thai cuisine, and this spicy basil chicken recipe is one of my all-time favorites. The combination of succulent chicken, aromatic basil, and spicy chilies is a match made in heaven.

As a busy mom, I appreciate that this recipe is quick to make and can be adapted to suit various tastes. My family loves it when I serve this dish with steamed jasmine rice or noodles, and the leftovers are just as delicious the next day.

This recipe has become a staple in our household, and I’m excited to share it with you. The origins of this dish are unclear, but its popularity in Thailand and around the world is undeniable.

The technique of stir-frying the ingredients in a wok or large skillet is essential to bringing out the full flavor of the dish. With its rich aroma and bold flavors, this spicy basil chicken recipe is sure to become a favorite in your household too.

Spicy Basil Chicken Thai

4.6 from 1443 votes

A fragrant and spicy Thai dish featuring tender chicken, fragrant basil, and a kick of heat from chili peppers. Served with steamed rice, this dish is a flavorful delight.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Marinade

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
2 tbsp soy sauce
1 tbsp vegetable oil
1 tbsp oyster sauce
1 tbsp cornstarch

For the Sauce

2 tbsp vegetable oil
6 cloves garlic, minced
1-2 Thai chilies, chopped adjust to taste
1 tbsp ginger, minced
3 tbsp oyster sauce
1 tbsp soy sauce
1 tbsp fish sauce
1 tbsp sugar
1 cup chicken broth
1 tbsp cornstarch mixed with 1 tbsp water

For the Stir Fry

2 cups fresh Thai basil leaves
2 green onions, chopped
1 tbsp vegetable oil

👨‍🍳Directions

1In a bowl, combine chicken pieces, soy sauce, vegetable oil, oyster sauce, and cornstarch.
2Mix well to ensure the chicken is evenly coated.
3Set aside to marinate for 10 minutes.
4Heat vegetable oil in a wok or large skillet over medium-high heat.
5Add garlic, chilies, and ginger.
6Stir-fry until fragrant and the garlic turns golden brown.
7Add the marinated chicken to the wok.
8Cook for 5-7 minutes, stirring occasionally, until the chicken is no longer pink and is slightly browned.
9In a small bowl, mix oyster sauce, soy sauce, fish sauce, sugar, and chicken broth.
10Pour this sauce mixture into the wok.
11Stir well to combine with the chicken.
12Cook for 2-3 minutes until the sauce thickens slightly and the chicken is well coated.
13Stir in the cornstarch mixture.
14Cook for an additional 1-2 minutes until the sauce has thickened and the chicken is glossy and coated.
15If the sauce is too thick, add a bit more chicken broth.
16Stir in the Thai basil leaves and green onions.
17Cook for 1 more minute until the basil leaves are wilted and fragrant.
18Remove from heat.
19Serve the spicy basil chicken hot with steamed jasmine rice.
20Garnish with additional basil leaves and green onions if desired.

🔧Equipment

Wok or large skillet
Mixing bowl
Spatula
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: Adjust the number of chilies to control the heat level. For a milder dish, use fewer chilies or remove the seeds. For a spicier dish, add more chilies or leave the seeds in.

Watch Video Of How Spicy Basil Chicken Thai Works

This spicy basil chicken recipe is always a good idea for any occasion – whether it’s a family dinner or a gathering with friends. The best part?

It’s incredibly easy to make and requires minimal ingredients. My family loves it when I serve this dish with steamed jasmine rice or noodles, and we always have fun customizing it with our favorite toppings.

❓ Frequently Asked Questions About Spicy Basil Chicken Thai

Q: What type of chilies should I use in this recipe?

In this recipe, I recommend using Thai bird’s eye chilies or similar varieties for their intense heat and flavor. If you prefer a milder dish, you can substitute with Anaheim or bell peppers.

Q: Can I use boneless chicken breasts instead of thighs?

Yes, you can use boneless chicken breasts if you prefer, but keep in mind that they may dry out slightly during cooking. Thighs are more forgiving due to their higher fat content.

Q: How do I store leftover cooked chicken?

Store cooked chicken in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. When reheating, make sure it reaches an internal temperature of 165°F (74°C) to ensure food safety.

Q: Can I add other vegetables like bell peppers or carrots to the stir-fry?

Of course! Feel free to add your favorite vegetables to make the dish more substantial. Just be sure to adjust the cooking time accordingly.

Q: Is it necessary to use fresh basil leaves?

No, you can use dried basil leaves if fresh ones are not available. However, keep in mind that the flavor will be slightly different.

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