Thai Basil Chicken
- By Amy Dong
- Updated Jan. 22, 2026
My family devours this Thai basil chicken, as it’s a healthier version of popular takeout, without sacrificing any flavor. It’s fast, flavorful, and always satisfying.
In This Article
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Key Recipe Ingredients
- Light or Low Sodium Soy Sauce – Forms the salty, savory base of the sauce while keeping the sodium level in check. Regular soy sauce works too, just use a little less.
- Asian Oyster Sauce – Adds depth and a touch of sweetness that balances the soy sauce. Hoisin sauce can be used if you don’t have oyster sauce on hand.
- Palm Sugar – Brings a subtle caramel sweetness that rounds out the sauce. Light brown sugar is a good substitute if palm sugar isn’t available.
- Boneless Skinless Chicken Thighs – Stay juicy and tender while soaking up all the sauce flavors. Chicken breast can be used, but thighs give a richer result.
- Thai Basil Leaves – The star of the dish, adding a peppery, slightly anise-like aroma. If you can’t find Thai basil, Italian basil works in a pinch.
- Lime Slivers – A squeeze of lime at the end brightens up the flavors and adds a fresh finish.
- Sriracha – Optional for serving, it adds extra heat and tang for those who like a spicy kick.
Substitutions and Variations
Here are some of our favorite substitutions and variations:
- Protein Options: I usually stick with chicken thighs, but you can swap in ground chicken, pork, or even shrimp.
- Veggie Add-Ins: Try adding sliced zucchini, snap peas, or mushrooms for extra texture. You can also toss in baby spinach or bok choy at the end for some greens.
- Heat Level: I like a little kick from the crushed red pepper, but you can tone it down or spice it up with fresh Thai chilies. Adjust to your comfort level.
Step-By-Step Recipe Instructions
- Whisk together soy sauce, oyster sauce, palm sugar, and red pepper to make the sauce.
- Sauté onion in hot oil until translucent, then add garlic and cook 1 minute more.
- Add chicken and cook until no longer pink in the center.
- Stir in bell peppers and cook for 2 more minutes until slightly tender.
- Pour in prepared sauce and stir until everything is evenly coated and heated through.
- Remove from heat, fold in Thai basil leaves, and serve hot over rice.
For full list of ingredients and instructions, see recipe card below.
How To Prep Ahead
Take a look at our best prep-ahead strategies for this recipe:
- Prep the Sauce Early: Whisk together the soy sauce, oyster sauce, palm sugar, and crushed red pepper up to two days in advance. Keep it covered and chilled in the fridge until you’re ready to cook.
- Cut and Store Ingredients: You can chop the onion, garlic, and bell pepper a day ahead. Store them separately in airtight containers in the refrigerator to make cooking night a breeze.
- Make Entirely Ahead: This dish reheats beautifully. Make the full recipe, let it cool, and store it in an airtight container for up to three days. Reheat before serving.
What To Serve with Thai Basil Chicken
Side Dishes
- This Thai Basil Chicken goes perfectly with a simple bowl of rice, but we also love it alongside Thai Fried Rice for a hearty, flavor-packed meal.
- For something with a nutty kick, try pairing it with Thai Peanut Noodles or keep things classic with our Instant Pot Jasmine Rice.
- If you’re in the mood for something cozy, a bowl of Coconut Curry Chicken Noodle Soup makes a comforting side that complements the basil and spice beautifully.
Salads
- For a crisp, refreshing contrast, serve this dish with Crunchy Thai Salad – the textures work so well together.
- It’s also great with Chicken Pesto Pasta Salad or Chicken Caprese Salad when you want something light but satisfying.
- If you’re planning a bigger spread, Chopped Asian Chicken Salad with Sesame Ginger Dressing adds a fresh, tangy balance to the rich flavors of the chicken.
Video: Watch Us Make This Recipe
Thai Basil Chicken
This Thai Basil Chicken is ten times better than any takeout, plus way healthier to boot. Skip the takeout and make your own scrumptious Thai Basil Chicken for dinner.
Ingredients
For the Sauce:
- 8 tablespoons light or low sodium soy sauce
- 4 tablespoons Asian oyster sauce
- 2 tablespoons palm sugar, see notes
- 2 teaspoons dry crushed red pepper
For the Chicken:
- 4-6 tablespoons olive oil, or cooking oil of your choice
- 1 large onion, chopped
- 8 cloves fresh garlic, chopped
- 4 pounds boneless skinless chicken thighs, pat-dried, cut into 1 1/2 inch pieces
- 2 cups Thai basil leaves, no stems
- 1 large red bell pepper, seeded and thinly sliced
For Garnish:
- lime, slivers
- sriracha sauce
Instructions
- In a bowl, hand-whisk together the sauce ingredients until combined. Can be made ahead of time, covered, and chilled until ready to use.
- In a large heavy pan or wok, heat oil over medium high heat until hot. Add onion and stir until translucent, 2-3 min.
- Add garlic and stir 1 more minute. Add chicken, stirring for 2 min or just until no longer pink in center. Add red bell peppers, stirring 2 more minutes.
- Add prepared sauce, stirring 1 minute or until heated through and fully incorporated. Turn heat off. Gently stir in the basil leaves.
- Serve with your choice of white or brown rice, spooning excess sauce over individual plates.
Notes
- Palm sugar is known for its deep caramel flavor; if you can’t find it, you can substitute with light brown sugar.
- It may seem like a lot of garlic, but it cooks down perfectly; however, you can use less if you’d like.
- Use Thai basil if possible. It has a slightly peppery, anise flavor that makes the dish authentic and aromatic.
- Pat the chicken dry before cooking. This helps it sear nicely and prevents excess moisture from watering down the sauce.
- Use a wok or large skillet. You’ll need plenty of space to stir-fry everything quickly without steaming the ingredients.
- Don’t overcook the chicken. It only needs a few minutes to stay tender and juicy.
- Add the basil at the very end. Stir it in off the heat so it stays bright and fragrant instead of wilting too much.
- Adjust the spice level. Start with less crushed red pepper if you prefer mild heat, then add more to taste.
- Prep everything before you start cooking. Stir-frying moves fast, so have your sauce, veggies, and chicken ready to go.
- This recipe is part of our Healthy 30-Minute Dinners Recipe Collection.
- We love serving this Thai basil chicken alongside some Instant Pot Jasmine Rice or Thai Fried Rice.
Nutrition (per serving)
Calories: 503kcal | Carbohydrates: 12g | Protein: 62g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 287mg | Sodium: 1960mg | Potassium: 945mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1549IU | Vitamin C: 40mg | Calcium: 67mg | Iron: 4mg
Amy’s Notes
I make this Thai Basil Chicken whenever I’m craving a better-than-takeout healthy dinner that’s packed with flavor. Here’s what makes it stand out:
- Big, Balanced Flavor: The sauce hits all the right notes – salty, sweet, and just a little spicy. It’s that same harmony of flavors I love in this Thai Chicken Curry.
- Tender Chicken Every Time: Using boneless chicken thighs keeps the meat juicy and flavorful. They soak up the sauce beautifully without drying out.
- Fresh Basil Finish: Stirring in the Thai basil at the end gives the dish a burst of freshness and that signature aroma that makes the whole kitchen smell incredible.
- Quick and Easy: Everything cooks in one pan in under 30 minutes. It’s the kind of meal that feels special but fits easily into a weeknight, just like Pad See Ew (Thai Noodles).
- Perfect with Rice: The sauce is so good you’ll want every bit of it. Spoon it over rice to soak up all that garlicky, savory goodness.
Frequently Asked Questions
What if I can’t find Thai basil?
If Thai basil isn’t available, you can use regular sweet basil. The flavor will be a little milder and less peppery, but it still tastes great. Thai basil adds a distinct aroma, so use it when you can.
Can I make this less spicy?
Absolutely. Simply reduce or omit the crushed red pepper for a milder version. You can always serve Sriracha or chili flakes on the side for anyone who likes extra heat.
How long does it keep?
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stove or in the microwave until warmed through, and add a few fresh basil leaves before serving for the best flavor.
More to Cook and Eat
- Grilled Shrimp Kabobs (Skewers) – This Spicy Thai Grilled Shrimp is succulent, tender, and mouthwatering. It takes only 10 minutes; great for weeknight dinner and weekend parties.
- Honey Soy Chicken – This Baked Honey Soy Chicken requires only a handful of simple ingredients. Tender, flavorful chicken that’s perfect for meal prep.
- Parmesan Crusted Chicken – This Parmesan Crusted Chicken is oven-baked for a healthy and scrumptious weeknight meal. The easy bruschetta topping is simply amazing.
- Red Thai Curry Mussels – Red Thai Curry Mussels – big on flavor, yet light and healthy. This is the ideal appetizer for seafood fans. Bonus: this succulent dish is super easy.