If you’re craving big flavor but don’t have all night to cook, Quick Thai Basil Chicken is your answer. It’s savory, spicy, and a little sweet, with that unmistakable aroma of fresh basil. In about 20 minutes, you can have a restaurant-worthy dish on your table.
It’s perfect for busy weeknights, meal prep, or when you just want something comforting and satisfying. No fancy techniques, just simple cooking and bold taste.
What Makes This Recipe So Good
This dish is all about balance. You get a little heat from chilies, savory depth from soy and fish sauce, and a touch of sweetness to smooth it all out.
The fresh basil brings everything to life with a peppery, herbal finish.
- Fast and easy: From pan to plate in around 20 minutes.
- Big flavor, minimal ingredients: Simple pantry staples do the heavy lifting.
- Flexible: Works with ground chicken or thinly sliced chicken thighs or breast.
- Better than takeout: Fresher, hotter, and you control the heat and sweetness.
- Great with rice or noodles: Serve it however you like—it’s versatile.
What You’ll Need
- 1 pound ground chicken (or finely chopped chicken thighs for more juiciness)
- 4 cloves garlic, minced
- 2–4 Thai bird’s eye chilies, thinly sliced (adjust to taste; swap with jalapeño for less heat)
- 1 small onion or 2 shallots, thinly sliced
- 1 tablespoon neutral oil (canola, avocado, or peanut oil)
- 2 tablespoons soy sauce (use low-sodium if you prefer)
- 1 tablespoon oyster sauce
- 1 teaspoon fish sauce (adds depth; optional but recommended)
- 1–2 teaspoons sugar (palm sugar if you have it; brown sugar works too)
- 1 tablespoon water (or chicken stock) to loosen the sauce, if needed
- 1 big handful Thai basil leaves (holy basil if available; sweet basil works in a pinch)
- Cooked jasmine rice, for serving
- Optional add-ins: red bell pepper slices, green beans, or a fried egg on top
How to Make It
- Prep your aromatics. Mince the garlic and slice the chilies and onion or shallots. Pick the basil leaves and set aside. Keep everything ready—this cooks fast.
- Mix the sauce. In a small bowl, combine soy sauce, oyster sauce, fish sauce, and sugar.
Stir until the sugar dissolves. Taste and adjust—add a touch more sugar if it’s too salty or a splash of water to mellow it out.
- Heat the pan. Set a large skillet or wok over medium-high heat and add the oil. You want it hot but not smoking.
- Sauté aromatics. Add the garlic, chilies, and onions.
Stir-fry for about 30–45 seconds until fragrant. Don’t let the garlic burn—keep it moving.
- Cook the chicken. Add the ground chicken. Break it up with a spatula and cook until no longer pink, about 4–6 minutes.
Let some bits brown slightly for extra flavor.
- Add the sauce. Pour in your sauce mixture. Toss to coat the chicken evenly. If it looks dry, add a tablespoon of water.
Cook for another 1–2 minutes so the flavors mingle.
- Stir in the basil. Turn off the heat and add the basil leaves. Toss until they wilt and smell amazing. This keeps the basil bright and fresh.
- Serve. Spoon over hot jasmine rice.
If you like, top with a crispy fried egg and a few extra chili slices.
How to Store
- Fridge: Store leftovers in an airtight container for up to 3 days. Reheat in a skillet over medium heat with a splash of water to loosen the sauce.
- Freezer: Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Rice tips: Store rice separately to avoid sogginess.
Reheat rice covered with a damp paper towel in the microwave.
Benefits of This Recipe
- Speed: Ideal for weeknights or meal prepping on Sunday.
- Balanced flavors: Savory, spicy, slightly sweet—nothing flat or bland.
- Custom heat levels: You control the spice by adjusting chilies.
- Lean protein: Ground chicken keeps it light without losing flavor.
- Budget-friendly: Uses everyday ingredients; a little sauce goes a long way.
What Not to Do
- Don’t overcook the garlic. Burnt garlic turns bitter and can overpower the dish.
- Don’t skip the basil. It’s the soul of the recipe; without it, the dish loses its signature aroma.
- Don’t drown it in sauce. You want the chicken coated, not swimming. Too much liquid steams the meat and dulls the flavor.
- Don’t cook the basil too long. Add it at the end off the heat so it stays bright and fragrant.
- Don’t under-season. Taste the sauce before adding. Adjust saltiness and sweetness to your liking.
Recipe Variations
- Different protein: Try ground turkey, pork, or crumbled extra-firm tofu.
Thinly sliced beef works too—cook quickly to keep it tender.
- Veggie boost: Add sliced bell peppers, mushrooms, or green beans. Stir-fry them with the onions before adding chicken.
- Noodle version: Toss the finished chicken with cooked rice noodles or udon. Add a splash more sauce to coat.
- Milder heat: Use jalapeño or Fresno chilies, or reduce the amount.
A pinch of red pepper flakes also works.
- Gluten-free: Use tamari instead of soy sauce and confirm oyster sauce is gluten-free or use a GF alternative.
- Lower sugar: Cut the sugar to 1/2 teaspoon; add a bit more oyster sauce for body if needed.
- Egg-topped: A crispy fried egg with runny yolk makes it extra satisfying.
FAQ
Can I use sweet basil instead of Thai basil?
Yes. Thai basil (or holy basil) is traditional and more peppery, but sweet basil works. To mimic the flavor, add a few leaves of mint or a small pinch of ground white pepper.
Is fish sauce necessary?
It’s not mandatory, but it adds depth and a savory backbone.
If you skip it, increase the soy sauce slightly and consider a squeeze of lime for brightness.
How spicy is this recipe?
It’s as spicy as you make it. Two Thai chilies give a medium kick; four is hot. For a mild version, use one chili or swap in jalapeño and remove the seeds.
Can I make it ahead?
Yes.
Cook the chicken mixture and store it in the fridge for up to 3 days. Reheat and add fresh basil right before serving so it stays fragrant.
What can I serve with it besides rice?
Try rice noodles, quinoa, cauliflower rice, or even lettuce cups for a lighter option. A simple cucumber salad on the side is great for cooling the heat.
Can I make it without oyster sauce?
You can.
Replace it with a mix of soy sauce and a dash of sugar or a small spoon of hoisin. The flavor won’t be identical, but it’ll still be delicious.
Why is my chicken watery?
Your pan may not have been hot enough, or you added too much sauce. Cook over medium-high heat and let excess moisture evaporate before adding basil.
Final Thoughts
Quick Thai Basil Chicken is the kind of recipe you keep in your back pocket.
It’s fast, flexible, and delivers bold flavor with very little effort. Once you’ve made it a couple of times, you won’t even need to look at a recipe. Keep basil on hand, adjust the heat to your taste, and you’ll have a dependable weeknight favorite ready whenever you are.