Thai Basil Chicken Stir Fry: Quick, Flavorful and Easy Recipe

Thai basil chicken stir fry is the perfect recipe for anyone craving bold flavors and minimal prep. This dish boasts tender chicken, aromatic garlic, spicy bird’s eye chilies, and the unmistakable, slightly sweet depth of Thai basil or Holy basil.

It’s ready in just 15 minutes, making it ideal for busy weeknights while being restaurant-quality impressive. Plus, it’s highly versatile—perfect served over rice with a crispy fried egg on top for the ultimate one-bowl meal.

What makes this dish shine is its balance of salty, sweet, and umami from the fish sauce, oyster sauce, and a touch of dark soy sauce.

Consider this your go-to easy Thai basil chicken recipe for when you need dinner fast but refuse to compromise on flavor. Trust me—your family will insist this be added to your regular rotation!

My Story Behind This Thai Basil Chicken Stir Fry

The first time I made Pad Kra Pao recipe, I was transported to a bustling Thai street market. The sizzling sound of chicken hitting a hot wok, the fiery scent of chilies, and the earthy, sweet aroma of fresh Thai basil always stayed with me.

After testing (and eating!) plenty of Thai street food, I crafted this homemade version to deliver the same intense flavors but with simple, accessible steps for home cooks.

I love how this homemade Thai basil chicken highlights the robust flavors of fresh basil and chilies while being endlessly adaptable.

Whether you’re using ground chicken or diced dark meat, it’s an easy, quick recipe perfect for elevating weeknight dinners. Now, I’m thrilled to share this journey and recipe with you, one of my absolute favorites!

Thai Basil Chicken Stir Fry Ingredients

• 1 lb chicken (diced boneless dark meat or ground chicken, approx. 3 cups)
• ½ cup yardlong beans or green beans (trimmed and cut into bite-sized pieces)
• 3 cloves garlic (minced, approx. 1 tablespoon)
• 1-2 shallots (diced, approx. ¼ cup)
• 2 bird’s eye chilies (adjust to spice preference)
• 1 cup Thai basil leaves (or Holy basil, stems removed)
• 1 ½ tablespoons fish sauce
• 1 ½ teaspoons dark soy sauce
• 1 ½ tablespoons oyster sauce
• 2 teaspoons sugar
• 1 ½ tablespoons water

How to Make Thai Basil Chicken Stir Fry

1. Prepare the sauce: In a small bowl, mix fish sauce, dark soy sauce, oyster sauce, sugar, and water. Set aside.
2. Prep the aromatics: Finely mince the garlic and chilies. Dice the shallots. For the beans, trim the tips and cut into bite-sized pieces. Harvest only the basil leaves, discarding the tough stems.
3. Prepare the chicken: If using diced chicken, cut into small ½-inch cubes. If using ground chicken, ensure it’s thawed and ready to cook.
4. Cook the chicken: Heat a large pan or wok over high heat—this ensures the chicken sears instead of steaming. Add a couple of tablespoons of oil, then toss in the diced chicken and shallots. Stir frequently, cooking for about 5 minutes, until the chicken is browned and no juices remain.
5. Add the aromatics: Stir in the minced garlic, bird’s eye chilies, and beans. Cook for another 3 minutes. The beans should be tender with a slight crunch.
6. Combine with sauce: Pour the prepared sauce into the pan, tossing everything until well coated. Stir to ensure the sauce caramelizes slightly for maximum flavor.
7. Finish with basil: Turn off the heat and gently fold in the Thai basil leaves. The heat from the chicken will wilt them perfectly. Serve hot over rice, preferably with a fried egg!

My Chef Tips for the Best Thai Basil Chicken Stir Fry

• Use fresh Thai basil: Fresh Thai basil or Holy basil is key to authentic flavor. If unavailable, Italian basil can work in a pinch.
• Prep ahead: Thai stir-fries are fast! Chop all your ingredients beforehand so you can cook without pausing.
• Cook at high heat: A hot pan prevents steaming and helps your chicken brown beautifully.
• Control the heat: Bird’s eye chilies pack a punch. Adjust the number you use to fit your spice tolerance.
• Fried egg pairing: Fry your egg first in the same pan for added flavor, then set aside before making the stir fry.
• Storage: Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat in a hot pan for best texture.
• Make it low-carb: Serve over cauliflower rice or enjoy on its own for a healthy Thai chicken recipe.

Thai Basil Chicken Stir Fry FAQs

Can I make this recipe vegetarian?

Absolutely! Substitute the chicken with diced tofu or plant-based ground meat. Use soy sauce instead of fish sauce to keep it vegetarian.

Is this dish spicy?

Yes, it has a kick! To reduce heat, use fewer bird’s eye chilies or replace them with milder peppers like red Fresno chilies.

How can I make this a quick meal prep option?

Dice the chicken, chop the vegetables, and prepare the sauce in advance. You’ll be able to cook everything in under 10 minutes when you’re ready.

What are the nutrition details for this dish?

One serving of this dish is approximately 195 calories, with 15 g of protein, 8 g of carbs, and 11 g of fat.

What’s the difference between Thai basil and Holy basil?

Holy basil has a more floral flavor, while Thai basil has a licorice or anise-like taste. Use whichever you can find, but Holy basil is more traditional for Pad Kra Pao recipe.

Ready to Make This Thai Basil Chicken Stir Fry?

This Thai basil chicken stir fry is a delicious weeknight savior. With bold flavors, tender chicken, and fragrant basil, it’s sure to become a household favorite. Plus, it’s quick enough to make on a busy evening, yet special enough for entertaining.

What’s your go-to Thai dish to cook at home? Let me know in the comments! Try this recipe tonight, and remember to tag me on social media with your results. I can’t wait to see your creations!