Spicy Thai Basil Chicken Recipe
If you’re looking for a weeknight dinner that absolutely bursts with flavor, you cannot go wrong with Spicy Thai Basil Chicken. This dish is packed with vibrant colors, tender chicken, and that irresistible fragrance of fresh Thai basil swirling with fiery chilies, garlic, and a medley of umami-rich sauces. It’s a classic Thai street food favorite that’s surprisingly quick to make at home, perfect for satisfying your takeout cravings with a homemade spin. Whether you’re new to Thai cooking or already a fan, Spicy Thai Basil Chicken is a must-try for anyone who loves bold, spicy, and deeply comforting meals.
Ingredients You’ll Need
One of the best things about Spicy Thai Basil Chicken is how simple yet purposeful each ingredient is. Every component plays a role, from the savory sauces to the aromatic basil, creating layers of taste and texture that just sing together in the finished dish.
- Ground Chicken: The perfect protein for soaking up all the delicious flavors and staying tender in quick stir-fries.
- Vegetable Oil: A neutral oil that allows the other flavors to shine and keeps everything from sticking to the pan.
- Garlic (minced): Essential for that signature aromatic base; freshly minced is best for maximum flavor.
- Thai Chilies (finely chopped): Bring the heat! Adjust the amount to suit your spice comfort level.
- Onion (thinly sliced): Adds sweetness and a little crunch, balancing the spicy and savory notes.
- Red Bell Pepper (thinly sliced): Offers a pop of color and natural sweetness to round out the dish.
- Soy Sauce: The classic salty, savory backbone of the sauce.
- Oyster Sauce: Adds deep umami and a touch of richness.
- Fish Sauce: Just a splash for that authentic punch of salty, funky depth.
- Dark Soy Sauce (optional): Use this if you want a deeper color and hint of molasses-like sweetness.
- Sugar: A pinch to balance the heat and salt, bringing all the flavors together.
- Chicken Broth or Water: Helps create a saucy consistency that clings lovingly to every bite.
- Fresh Thai Basil Leaves: The star of the show, infusing the whole dish with unmistakable peppery, anise-like aroma.
How to Make Spicy Thai Basil Chicken
Step 1: Sizzle the Aromatics
Start by heating your oil in a large skillet or wok over medium-high heat. When the oil shimmers, toss in the minced garlic and chopped Thai chilies. Stir-fry for about 30 seconds, just until the kitchen smells incredible and the garlic is barely golden. This quick step wakes up the flavors and sets the stage for everything that follows.
Step 2: Brown the Chicken
Add the ground chicken to the pan, breaking it up with your spatula as it cooks. Let it brown for 5 to 6 minutes, stirring occasionally to keep the pieces small and evenly cooked. You want the chicken to be just cooked through and starting to pick up a little color.
Step 3: Add the Veggies
Next, scatter in the thinly sliced onion and red bell pepper. Cook for another 2 to 3 minutes, stirring often. The veggies should brighten in color and soften slightly, but you still want them to retain a little crispness for that classic stir-fry texture.
Step 4: Stir in the Sauces
Pour in the soy sauce, oyster sauce, fish sauce, optional dark soy sauce, and sprinkle in the sugar. Add the chicken broth or water to help everything meld together. Stir well and let the mixture bubble for another 2 to 3 minutes. The sauce should thicken and coat every morsel.
Step 5: Finish with Thai Basil
Turn off the heat, then fold in the fresh Thai basil leaves. The residual warmth will wilt them perfectly, releasing their peppery aroma into the whole skillet. Serve your Spicy Thai Basil Chicken steaming hot, ideally over a fluffy bed of jasmine rice or your favorite grain.
How to Serve Spicy Thai Basil Chicken
Garnishes
A finishing flourish can really elevate your Spicy Thai Basil Chicken. Try topping with extra fresh basil leaves, a scattering of thinly sliced green onions, or a wedge of lime for a tangy squeeze. If you love heat, a pinch of sliced fresh chili over the top is both beautiful and bold.
Side Dishes
This dish is traditionally served with steamed jasmine rice, which soaks up that luscious, savory sauce. For a low-carb option, cauliflower rice works wonderfully too. On the side, consider a crisp cucumber salad or a simple stir-fried green like Chinese broccoli to cut through the richness and spice.
Creative Ways to Present
If you want to get playful, serve Spicy Thai Basil Chicken over rice noodles for a fun twist, or tuck it into lettuce cups for a fresh, hand-held meal. You can even top a fried egg on each portion for that authentic street food flair, letting the golden yolk mingle with the spicy sauce.
Make Ahead and Storage
Storing Leftovers
Leftover Spicy Thai Basil Chicken keeps beautifully in the fridge for up to three days. Just let it cool completely, then transfer to an airtight container. The flavors actually deepen as they mingle, making leftovers a real treat for lunch or dinner the next day.
Freezing
For longer storage, you can freeze this dish without the basil leaves (add fresh basil after reheating). Spoon the cooled chicken mixture into freezer-safe containers or bags, press out the air, and freeze for up to two months. Thaw in the fridge overnight before reheating.
Reheating
To reheat, simply warm the chicken gently in a skillet over medium heat, adding a splash of water or broth to loosen the sauce if needed. You can also microwave individual portions, stirring halfway through to ensure even heating. Add fresh basil just before serving for the brightest flavor.
FAQs
Can I use a different protein instead of chicken?
Absolutely! Ground turkey, pork, or even beef all work well in this recipe. You can even try tofu or plant-based mince for a meatless version. Just adjust cooking times as needed and enjoy the same crave-worthy flavors.
What if I can’t find Thai basil?
While Thai basil is traditional and gives the dish its unique peppery, slightly anise flavor, Italian basil can be substituted in a pinch. The flavor will be milder, but still delicious. You can also try a mix of basil and a few mint leaves for extra freshness.
How spicy is Spicy Thai Basil Chicken?
The heat level is entirely up to you! Using two to three Thai chilies makes it pretty fiery, but you can use fewer peppers or swap for milder varieties if you prefer. Always taste and adjust as you cook, and remember you can serve extra chilies on the side.
Is this recipe gluten-free?
Yes, it can be! Just be sure to use gluten-free soy sauce and oyster sauce. Most fish sauces are naturally gluten-free, but double-check the label to be sure, and you’ll have a flavorful gluten-free meal.
Can I make Spicy Thai Basil Chicken ahead of time?
You can prepare the chicken mixture a day or two in advance and store it in the fridge. For the freshest flavor, add the basil leaves just before serving, as they taste and look best when freshly wilted.
Final Thoughts
I hope you’re as excited to try Spicy Thai Basil Chicken as I am to share it! It’s one of those dishes that’s so much more than the sum of its parts: quick, colorful, and loaded with bold Thai flavor. Give it a go, and don’t be surprised if it becomes a regular in your dinner rotation!
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Spicy Thai Basil Chicken Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Spicy Thai Basil Chicken recipe is a flavorful and aromatic stir-fry featuring ground chicken, fresh Thai basil, and a blend of savory sauces and spices. Perfect for a quick and satisfying weeknight dinner, it delivers a perfect balance of heat, sweetness, and umami, served best over jasmine rice or cauliflower rice for a low-carb option.
Ingredients
Main Ingredients
- 1 pound ground chicken
- 1 tablespoon vegetable oil
- 4 cloves garlic, minced
- 2–3 Thai chilies, finely chopped (adjust to taste)
- 1 small onion, thinly sliced
- 1 red bell pepper, thinly sliced
Sauce and Seasonings
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon fish sauce
- 1 teaspoon dark soy sauce (optional, for color)
- 1 teaspoon sugar
- 1/4 cup chicken broth or water
Herbs
- 1 cup fresh Thai basil leaves
Instructions
- Prepare aromatics and heat oil: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and finely chopped Thai chilies, stir-frying for about 30 seconds until fragrant to release their flavors.
- Cook chicken: Add the ground chicken to the skillet. Break it up with a spatula and cook for 5 to 6 minutes until fully browned and cooked through.
- Add vegetables: Stir in the sliced onion and red bell pepper. Cook for an additional 2 to 3 minutes until the vegetables are slightly softened but still vibrant.
- Add sauces and seasonings: Pour in soy sauce, oyster sauce, fish sauce, dark soy sauce (if using), sugar, and chicken broth. Stir everything well to coat the chicken and vegetables, cooking for another 2 to 3 minutes until heated through and the sauce slightly thickens.
- Finish with basil: Remove the skillet from heat. Stir in the fresh Thai basil leaves until just wilted, releasing their fragrant aroma without overcooking.
- Serve: Serve hot over steamed jasmine rice or cauliflower rice for a flavorful and satisfying meal.
Notes
- If you can’t find Thai basil, substitute with Italian basil, but note the flavor will be milder and less authentic.
- Adjust the number of Thai chilies according to your preferred heat level.
- For a gluten-free version, make sure to use gluten-free soy and oyster sauces.
- This dish pairs well with a side of steamed vegetables or a fresh cucumber salad to balance the spice.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 680mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 95mg
