This Thai Basil Chicken recipe is a simple and delicious meal made in 30 minutes or less with ground chicken and veggies cooked in a flavorful sauce.
Making Thai Basil Chicken is faster than take-out.
Making Thai Basil Chicken is faster than take-out.I make Thai Basil Chicken on days when we want something amazing for dinner but don't have a lot of time to cook. It's easy, healthy and satisfies my Thai-food craving every time.
Try to use Thai basil if you can, with purple stems and a spicy licorice-anise flavor (found at an Asian supermarket), otherwise Sweet basil will work (you know, the kind used in pesto dishes and caprese salad).
Thai food is my weakness, and if you love it too, you must try my versions of Pad Thai, Panang Curry and Drunken Noodles.
How to make Thai Basil Chicken:
Sauté Veggies and Cook Chicken: In a large skillet or wok heat oil over medium high heat (I love this oil sprayer/pourer) then sauté shallots, bell peppers, garlic, and ginger for 3 minutes. Push to the side of the pan and add ground chicken, cooking over high heat, breaking into small pieces as it cooks (I use a meat chopper).
Add Sauce: Stir together brown sugar, soy sauce, chili sauce, fish sauce, oyster sauce, cornstarch, chicken broth, and water. Add to pan and cook for 3 minutes. Stir in basil.
Serve Thai basil chicken stir fry over steamed jasmine rice or white rice.
Make Ahead and Freezing Instructions:
To Make Ahead: Make the sauce and chop all of the vegetables in advance.
To Freeze: Before adding basil, store in a freezer safe container and freeze for up to 3 months. Thaw overnight in the fridge, reheat in a skillet, and then add basil.
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Recipe
Thai Basil Chicken
Equipment
Ingredients
- 2 Tablespoon olive oil
- 2 shallots , thinly sliced
- 6 cloves garlic thinly sliced
- 1 Tablespoon fresh ginger , minced
- 1/2 bell pepper , thinly sliced
- 1 pound ground chicken , lean, diced chicken breast or ground turkey
- 2 teaspoon light brown sugar
- 1 Tablespoon fish sauce (or substitute hoisin sauce)
- 1/4 cup low-sodium soy sauce (64g)
- 1 Tablespoon oyster sauce
- 2 Tablespoons Asian Garlic Chili Sauce or Sambal Oelek, more or less to taste, for heat
- ½ cup low-sodium chicken broth (114g)
- 1/4 cup water (57g)
- 1 teaspoon cornstarch
- 2/3 cup fresh basil leaves
- Cooked Jasmine rice , for serving
Instructions
- Sauté veggies: In a wok or large skillet over medium high heat, add the oil. Once hot but not smoking, add shallots, garlic, ginger, bell peppers (and any other veggies) and fry for 3 minutes.2 Tablespoon olive oil, 2 shallots, 6 cloves garlic, 1 Tablespoon fresh ginger, ½ bell pepper
- Add chicken: Push veggies off to the side. Turn heat to high and add ground chicken, breaking into small pieces as it cooks.1 pound ground chicken
- Sauce: In a small bowl, stir together the brown sugar, fish sauce, soy sauce, chili sauce, oyster sauce, cornstarch, chicken broth, and water then add to the pan. Cook for 3 minutes.2 teaspoon light brown sugar, 1 Tablespoon fish sauce, ¼ cup low-sodium soy sauce, 1 Tablespoon oyster sauce, ½ cup low-sodium chicken broth, ¼ cup water, 1 teaspoon cornstarch, 2 Tablespoons Asian Garlic Chili Sauce
- Serve: Add the basil then stir-fry until wilted. Serve over hot cooked rice.2/3 cup fresh basil leaves, Cooked Jasmine rice
Notes
Macros Recipe Adaptation
1 bell pepper, 1 lb. ground chicken, 1 cup asparagus, 1 cup broccolini, 1 cup cooked brown ricePer Serving Amount
232 grams chicken and veggie mixture, ¼ cup brown riceMacros
394 kcal, Fat: 20g, Carbs: 28g, Protein: 27gNutrition
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I originally shared this recipe February 2015. Updated July 2020 and April 2025.
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Absolutely stellar recipe! It’s so tasty!!!! Will definitely be making this again!
Good sauce flavor. Added a bag of frozen stir fry veggies. Used sesame oil instead of olive oil. Peanuts and cashews rounded out the dish. Husband approved.
When do you add the chili sauce? To the dish with the soy sauce, fish sauce, etc.? It’s not included in the instructions.
Sorry for that error! It has been fixed. Yes, combine it with the rest of the sauce ingredients. We hope you enjoy it!
This was delicious. I made a some modifications based on what I had on hand. I believe they were consistent with the overall flavor profile of the original recipe. Used sriracha in place of the chili sauce, Hoisin sauce in place of the oyster sauce, 3/4 cup water (no chicken broth), 3 frozen crushed ginger cubes (added to the sauce bowl). I used about 3/4 tube of basil paste in place of fresh basil and added some blanched asparagus cut into half inch pieces. I cannot wait to make it again!
How spicy is this on a scale of 1-10? I have three little girls 5 and under I am hoping to make this for. They think mild enchilada sauce is “spicy”
On a scale of 1-10, I’d rate this recipe around a 4 in terms of spiciness, mainly due to the 2 tablespoons of Asian Garlic Chili Sauce or Sambal Oelek. Since your little girls find mild enchilada sauce spicy, this might be a bit too much for them as it is.
To make it more kid-friendly, you can reduce the chili sauce to just a tiny amount or even leave it out altogether. This will significantly lower the spice level and make it more suitable for young children. You can always serve the chili sauce on the side for those who want to add more heat to their portion.
I hope this helps, and that your family enjoys the dish!
We love this!