Go Back
To make Thai Basil Chicken Stir-Fry, gather these key ingredients: - 1 pound boneless, skinless chicken thighs, thinly sliced - 2 tablespoons vegetable oil - 4 cloves garlic, minced - 2 Thai bird's eye chilies, sliced (adjust for heat preference) - 1 red bell pepper, sliced thinly - 1 cup green beans, trimmed and cut into 2-inch pieces - 1/4 cup soy sauce - 2 tablespoons oyster sauce - 1 tablespoon fish sauce - 1 tablespoon brown sugar - 1 cup fresh Thai basil leaves - Cooked jasmine rice, for serving Make sure to measure each ingredient properly. The chicken thighs should be sliced thin for quick cooking. Use fresh garlic for the best flavor. Adjust the amount of chilies based on your heat preference. The sauces add depth, so don’t skip them. When using fresh basil, look for vibrant green leaves. If you can’t find Thai bird's eye chilies, use jalapeños for a milder heat. Chicken breast can replace chicken thighs if you prefer less fat. For a vegetarian option, try firm tofu instead of chicken. You can also use low-sodium soy sauce to reduce sodium intake. If you lack fish sauce, a mix of soy sauce and a squeeze of lime can work well. To start, gather all your ingredients. This makes cooking easy and fun. Slice the chicken thighs into thin pieces. Mince the garlic and slice the chilies. Cut the red bell pepper into thin strips. Trim the green beans and cut them into two-inch pieces. Set everything aside so you can grab it fast while cooking. Heat the vegetable oil in a large skillet or wok over medium-high heat. When the oil shimmers, add the garlic and chilies. Stir quickly for about 30 seconds. This step brings out the yummy aroma. Then, raise the heat to high and add the chicken. Stir-fry for 5-7 minutes. You want it cooked through and slightly golden. Next, toss in the bell pepper and green beans. Stir-fry for another 2-3 minutes. The veggies should stay bright and crisp. In a small bowl, mix soy sauce, oyster sauce, fish sauce, and brown sugar. When the chicken and veggies cook, pour this sauce over them. Toss everything to coat well. Cook for another 1-2 minutes to let the flavors blend together. Take the skillet off the heat. Add the fresh Thai basil leaves and stir gently until they wilt. This step adds a fragrant touch to your dish. Serve the stir-fry hot over cooked jasmine rice. For an extra pop, you can garnish with more basil leaves and chili slices. A wedge of lime on the side adds a zesty kick and brightens the dish. Enjoy this flavorful weeknight meal from the full recipe! Use fresh Thai basil for the best flavor. This herb gives the dish its unique taste. If you can’t find Thai basil, use sweet basil, but know it will change the flavor. Make sure to slice your chicken thinly. This helps it cook quickly and evenly. A hot skillet is key. It seals in the juices and creates a lovely sear. Stir-fry your ingredients in batches if your skillet is small. This way, everything cooks evenly without steaming. Start with the garlic and chilies to build flavor. Always keep the heat high. This keeps the veggies crispy and colorful. Toss the sauce in at the end, letting it coat everything well. Finish with the basil at the last moment to keep it vibrant. Serve your Thai basil chicken over jasmine rice. This rice soaks up the sauce perfectly. Add lime wedges on the side for a fresh twist. Pair it with a light cucumber salad for crunch. You can also enjoy this dish with a cold Thai beer or iced tea. For the full recipe, check out the link above. {{image_4}} You can switch out chicken for other proteins. Tofu works well for a plant-based dish. Shrimp adds a nice touch of sweetness. Beef or pork are also great choices. Just make sure to adjust cooking times. Each protein brings its own flavor. To make this dish vegan, use tofu instead of chicken. Replace fish sauce with soy sauce or a vegan substitute. Add more veggies like mushrooms or bell peppers for extra texture. You can also toss in some peanuts for crunch. This keeps it hearty and satisfying. To boost the flavor, try adding more garlic or ginger. For spice, increase the number of bird's eye chilies. You can also add a splash of lime juice for brightness. If you like it sweet, add more brown sugar. Adjust these elements to fit your taste. Explore different flavors for a unique twist! To store leftovers, let the dish cool first. Transfer it to an airtight container. Make sure to seal it well to keep out air. It stays fresh in the fridge for up to three days. If you plan to eat it later, store it right away. When you want to enjoy your Thai Basil Chicken Stir-Fry again, take it out of the fridge. You can reheat it in a pan over medium heat. Stir it often until it's hot. If you prefer, use a microwave. Heat it in short bursts, stirring in between. This keeps the chicken tender and the veggies crisp. If you want to freeze it, use a freezer-safe container. Divide the stir-fry into portions. This makes it easy to thaw later. It can last up to three months in the freezer. To thaw, move it to the fridge overnight. You can also use the microwave for quick thawing. For best results, reheat it after thawing to enjoy the flavors fresh. You will find all the details in the Full Recipe. To make Thai Basil Chicken Stir-Fry less spicy, reduce the number of chilies. You can use one chili instead of two. Another way is to remove the seeds from the chilies. This will lower the heat. If you want a milder flavor, add more bell pepper or green beans. These veggies add sweetness, balancing the spice. I recommend using fresh Thai basil for this dish. Dried basil lacks the same bright flavor and aroma. If you only have dried basil, use it sparingly. About one teaspoon of dried basil can work in a pinch. However, the taste will differ. Fresh basil makes the dish more vibrant. If you need a substitute for fish sauce, try soy sauce or tamari. These options are great for a similar umami flavor. You can also mix soy sauce with a bit of lime juice for added depth. Another choice is to use coconut aminos, which is a soy-free option. Adjust the amount to fit your taste. Cooking Thai Basil Chicken Stir-Fry takes about 20 minutes. The prep time is around 10 minutes. You will quickly sauté garlic and chilies before adding the chicken. Stir-fry the chicken until golden, then add veggies and sauce. In no time, you’ll enjoy a tasty meal. For the full recipe, check the detailed steps provided above. You’ve learned the key ingredients, steps, and tips for making Thai Basil Chicken Stir-Fry. Remember the common substitutes if you can’t find certain items. Use the right cooking techniques to get the best flavors. Explore variations to make it your own, whether you’re a meat lover or vegetarian. Store your meal properly to enjoy the leftovers. I hope this guide inspires you to cook and enjoy this dish. Happy cooking!

Thai Basil Chicken Stir-Fry

Experience a taste of Thailand with this delicious Thai Basil Chicken Stir-Fry! This quick and easy recipe includes tender chicken, vibrant veggies, and fragrant Thai basil, all dressed in a bold sauce. Perfect for a weeknight dinner, it pairs beautifully with jasmine rice. Ready in just 20 minutes, your family will love the fresh flavors and fragrant aromas.
Print Recipe Pin Recipe

Ingredients
  

1 pound boneless, skinless chicken thighs, thinly sliced

2 tablespoons vegetable oil

4 cloves garlic, minced

2 Thai bird's eye chilies, sliced (adjust for heat preference)

1 red bell pepper, sliced thinly

1 cup green beans, trimmed and cut into 2-inch pieces

1/4 cup soy sauce

2 tablespoons oyster sauce

1 tablespoon fish sauce

1 tablespoon brown sugar

1 cup fresh Thai basil leaves

Cooked jasmine rice, for serving

Instructions
 

In a large skillet or wok, heat the vegetable oil over medium-high heat until shimmering.

    Stir in the minced garlic and sliced bird's eye chilies, sautéing for about 30 seconds until the aroma is released and the garlic is lightly golden.

      Raise the heat to high and add the thinly sliced chicken thighs to the skillet. Stir-fry for 5-7 minutes, or until the chicken is thoroughly cooked and begins to develop a golden-brown color.

        Introduce the sliced red bell pepper and trimmed green beans to the skillet. Continue stir-frying for another 2-3 minutes, ensuring the vegetables remain vibrant and tender-crisp.

          In a separate small bowl, whisk together the soy sauce, oyster sauce, fish sauce, and brown sugar until well combined. Pour this flavor-packed sauce over the chicken and vegetables in the skillet, tossing to coat everything in the sauce. Cook for an additional 1-2 minutes, allowing the flavors to meld.

            Remove the skillet from heat and fold in the fresh Thai basil leaves, stirring until they are just wilted and fragrant.

              Serve the stir-fry hot over a generous portion of jasmine rice.

                Prep Time, Total Time, Servings: 10 minutes | 20 minutes | 4 servings

                  - Presentation Tips: Garnish the dish with extra basil leaves and a few slices of chili on top for an appealing contrast. Serve on a vibrant plate with a wedge of lime on the side, adding a splash of color and a zesty kick!