Name: Thai Chilli Basil Chicken Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Thai
Ingredients: 225g chicken thigh fillets, skinless boneless, cut into bite size pieces; 1 green onion, cut into 4cm lengths; 1 cup Thai basil leaves, loosely packed (Holy Basil if you can find it); 2 garlic cloves, large, finely chopped; 1 bird's eye or Thai chilli, deseeded and finely chopped; 1 1/2 tbsp oil (peanut, vegetable or canola); 2 tsp oyster sauce; 1 tsp light soy sauce; 1 tsp dark soy sauce (or all purpose); 1 tsp sugar; 2 tbsp water; Steamed jasmine rice

Nothing beats the vibrant flavors and the sizzle of a well-made stir fry like this Thai Chilli Basil Chicken Recipe. It’s a delightful stir-fry that balances heat, aroma, and a touch of sweetness—all in just about 15 minutes. Whenever I make it at home, my kitchen fills with the most inviting, spicy basil fragrance that makes everyone’s mouth water.

The image shows a close-up of a dark wok filled with small, glossy pieces of brown cooked chicken mixed with dark green leafy vegetables and thin slices of bright green scallions. The chicken pieces have a smooth, shiny texture, coated in a rich sauce with small red chili flakes scattered throughout. A wooden spoon is partially visible stirring the contents on the right side, with the handle extending out of the frame. The wok surface shows some oil reflections and seasoning spots. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Thai Chilli Basil Chicken Recipe
Top Tip
How to Serve Thai Chilli Basil Chicken Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Thai Chilli Basil Chicken Recipe

Why You'll Love This Recipe

This Thai Chilli Basil Chicken Recipe holds a special place in my weeknight dinner rotation because it’s quick, packed with flavor, and so satisfying. Its simplicity is deceptive—the taste is rich, vibrant, and authentically Thai, making it a fantastic introduction to Thai food at home.

Speedy and Easy: Ready in under 15 minutes, it’s perfect for busy nights when you still want something fresh and homemade.
Authentic Flavors: The combination of holy basil, garlic, and bird’s eye chili creates that classic Thai taste we all crave.
Flexible Ingredients: You can tweak it easily based on what’s in your fridge or what you prefer in heat and herbs.
No Fuss Cooking: Just one pan or wok, minimal cleanup, and maximum flavor payoff.

Ingredients & Why They Work

This recipe is a brilliant blend of simple ingredients that bring a punch of flavor and aroma. Each component plays a key role: the tender chicken, fragrant basil, and spicy chili all harmonize beautifully. When shopping, look for fresh Thai basil or holy basil for that unmistakable flavor—it really elevates the dish.

Flat lay of skinless boneless chicken thigh fillets cut into bite size pieces, a whole green onion with white and green parts visible, a small bunch of fresh Thai basil leaves, two large garlic cloves unpeeled but whole, one vibrant red birds eye chili, a small white ceramic bowl with clear cooking oil, a small white ceramic bowl with dark oyster sauce, a small white ceramic bowl with light soy sauce, a small white ceramic bowl with dark soy sauce, a small white ceramic bowl with white sugar, a small white ceramic bowl with clear water, and a neat mound of steamed jasmine rice on a simple white ceramic plate, all arranged symmetrically with balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken thigh fillets: Using thigh meat keeps the chicken juicy and tender, essential for a quick stir fry.
Green onions: Adds freshness and a subtle crunch; the white parts cook with the chicken while the green parts finish the dish.
Thai basil leaves: The star herb here; its peppery, slightly anise flavor is key. Holy basil is ideal but Thai basil does great too.
Garlic cloves: Finely chopped so it cooks quickly and avoids burning or spitting.
Bird’s eye chili: Provides that classic Thai heat, but you can adjust the amount to suit your spice tolerance.
Oil (peanut, vegetable, or canola): Neutral oil with a high smoke point for stir-frying.
Oyster sauce: Adds umami depth and a touch of sweetness.
Light soy sauce: Brings saltiness and that signature soy flavor without overpowering.
Dark soy sauce: Used sparingly for color and richer flavor; avoid using it alone to prevent bitterness.
Sugar: Balances the heat and saltiness with a bit of sweetness.
Water: Helps create that beautiful glossy sauce coating the chicken.
Steamed jasmine rice: The perfect side to soak up all those wonderful flavors.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love playing with the heat level in this Thai Chilli Basil Chicken Recipe. You can dial it back for a milder version or punch it up with extra chilies if you’re feeling brave. It’s also a dish where swapping proteins works great — chicken, pork, or even tofu if you prefer a vegetarian twist.

Variation: Once, I swapped chicken for prawns, and it was just as delicious and quick to cook.
Herb Substitution: If you can’t get Thai or holy basil, regular sweet basil still lends a lovely fragrance.
Spice Level: For less heat, keep the seeds in the bird’s eye chili or reduce the amount, for a smoky flavor try adding a dash of smoked paprika.
Vegan Twist: Use tofu or mushrooms and tamari instead of soy sauce for a plant-based alternative.

Step-by-Step: How I Make Thai Chilli Basil Chicken Recipe

A white bowl filled with two layers: the bottom layer is plain white rice with soft, fluffy grains, and the top layer is a stir-fry mix of tender brown pieces of chicken, green leafy vegetables, and scallions coated in a shiny dark sauce with red chili flakes scattered throughout. A silver spoon rests inside the bowl, partially submerged in the stir-fry. The bowl is placed on a white marbled surface with two red chili peppers and a light beige cloth underneath, along with a small green leaf nearby. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prepare the Sauce and Ingredients

Start by mixing together the oyster sauce, light soy sauce, dark soy sauce, sugar, and water in a small bowl—this is your magical sauce that wraps everything in flavor. Next, chop your chicken thigh fillets into bite-size pieces, finely chop the garlic, deseed and chop your bird’s eye chili, and cut the green onions into 4cm lengths, separating white and green parts. Having everything prepped before you heat the pan makes the cooking smooth and quick.

Step 2: Sizzle Garlic and Chili

Heat your oil over high heat in a wok or a heavy-bottomed pan. Once hot, toss in the garlic and chili and stir-fry for about 10 seconds—just until fragrant. Beware of inhaling the fumes right here; the chili can give you a surprise cough! This quick step infuses the oil with all those bold flavors.

Step 3: Add Chicken and White Green Onions

Immediately add the chicken pieces along with the white parts of the green onion. Stir vigorously to sear the chicken evenly. Keep your pan nice and hot, and cook for around 2 minutes until the chicken is cooked through but still juicy. Quick cooking like this keeps it tender.

Step 4: Pour the Sauce and Reduce

Pour in the prepared sauce and give everything a good toss. Let it cook for about a minute as the water content reduces, leaving behind a rich, glossy coating on the chicken. The sauce doesn’t take long to thicken and evenly glaze the meat.

Step 5: Toss in Basil and Green Onion Tops

Finally, add the green parts of the green onions and your basil leaves. Stir just until the basil is wilted and fragrant, about 30 seconds. You want the basil to shine here, so avoid overcooking. Serve your Thai Chilli Basil Chicken straight away, ideally with a steaming bowl of jasmine rice.

Top Tip

From my experience making this dish dozens of times, a few little tricks can make all the difference to your Thai Chilli Basil Chicken Recipe. These tips help you nail that balance of flavors and textures without a fuss.

Don’t Burn the Garlic: Finely chopping garlic instead of mincing prevents burning and keeps the flavor mild and aromatic.
High Heat is Key: Using a really hot pan or wok ensures you get a nice sear on the chicken and quick cooking, which keeps the meat juicy.
Basil Last: Add basil right at the end to preserve its fresh fragrance and avoid turning it bitter.
Adjust Your Heat: Deseeding the chili will tone down the spice, perfect if you want aroma without the burn.

How to Serve Thai Chilli Basil Chicken Recipe

Thai Chilli Basil Chicken - Serving Suggestion

Garnishes

I usually keep garnishes simple so the star flavors can shine. Fresh Thai basil leaves and extra sliced green onions work beautifully for a pop of green and freshness. Sometimes, a scatter of toasted sesame seeds or roughly chopped peanuts adds a fun crunch and nutty accent, especially if serving for guests.

Side Dishes

Steamed jasmine rice is my go-to; it soaks up the sauce and balances the spice perfectly. On the side, I like a crisp cucumber and tomato salad with no dressing—think classic Thai simplicity, which refreshes your palate between bites of spicy chicken. Stir-fried morning glory or a simple papaya salad could also add lovely variation.

Creative Ways to Present

For a special dinner, I’ve served this dish in individual mini woks or colorful bowls, garnished with fragrant basil sprigs and lime wedges to squeeze over. It’s also fantastic as a lettuce wrap filling, giving that extra fresh crunch that’s perfect for a fun appetizer or casual meal.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 2 days. The flavors actually deepen a bit, but the basil loses some of its vibrancy, so I prefer to add fresh basil if reheating later.

Freezing

Freezing Thai Chilli Basil Chicken is possible but not ideal due to fresh herbs losing texture. If you must freeze, pack it without the basil and add fresh leaves after reheating. Frozen portions are best used within a month.

Reheating

Reheat gently in a pan over medium heat, adding a splash of water or soy sauce to bring back moisture. Toss in some fresh basil leaves right at the end to revive the fresh herbal aroma before serving.

Frequently Asked Questions:

Can I use chicken breast instead of thigh?

Yes, you can. However, chicken thigh is preferred because it stays juicier and more tender in quick stir-fry cooking. If you use chicken breast, cook it carefully to avoid drying it out.

What can I substitute if I can’t find Thai basil?

If you can’t find Thai or holy basil, regular sweet basil works as a decent substitute. The flavor won’t be as peppery or anise-like, but the sauce is strong and flavorful enough to carry the dish.

How spicy is this Thai Chilli Basil Chicken Recipe?

This recipe has a nice kick of heat thanks to the bird’s eye chilli. You can adjust the spice level by removing the chili seeds or using fewer chilies. It’s customizable to your heat preference.

Can I make this recipe ahead and reheat it?

Yes, you can make it ahead and store leftovers in the fridge for a day or two. When reheating, add a splash of water and fresh basil leaves at the end to refresh flavors.

Final Thoughts

Honestly, this Thai Chilli Basil Chicken Recipe has become one of my absolute favorites because it’s unfussy, fast, and packed with authentic flavors you usually only get from restaurants. I love how it invites some heat and that aromatic basil punch in every bite. Give it a try—you’ll have a new go-to weeknight winner, and I promise your kitchen will smell amazing too!