Thai Basil Chicken – Make this takeout at home in less than 20 minutes. It’s insanely flavorful, healthier, and lighter than the takeout version and guaranteed hit with the family.
I would eat this, any day of the week, and for any length of time, but it’s especially perfect for this time of the year,
My reasoning tells me that it is somewhat healthy, that is, if you choose to make it so(cut back on the oil). So basically I am still upholding my new years resolution.
Garlic, basil and chili pepper are one heavenly pair! Boy! Am so obsessed with these Thai flavors. Yes, I may tend to use this term loosely around here but I really am.
I can say for a fact that am not the only one, cause as soon as I start making it, everyone wants to know what am making- then they start flocking to the kitchen or salivating.
Before my blogging days I use to incorporate these flavors in my cooking as often as I could. Now, not so much- I have to diversify right? But when I want something quick and have some basil laying around, am on it – like white on rice. I doubled the batch. The first set of these did not end up on the blog-we just could not resist. The aromatic flavors waving through the house would make you extremely hungry. They are laying peacefully in my tummy.
Traditionally, Thai basil chicken is pretty spicy while this one has quite a kick to it; it is definitely on the mild side. Instead of using the “super hot” red chili pepper, I sub with sriracha sauce and pepper flakes so my mini sous chef can also enjoy it too!
If you are heat seeker definitely add more chili sauce or use the spicy red chili, if you can find them.
For an extra special touch, light fry basil until crispy and use as garnish.
Enjoy!
Watch How to Make It
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Thai Basil Chicken
Ingredients
- 2-3 tablespoons vegetable oil
- 1 teaspoon sriracha sauce
- 1 teaspoons crushed red pepper
- 1 medium onion chopped
- 4 cloves garlic sliced (about 3 tablespoons)
- 1 pounds skinless boneless chicken breasts, cut into bite-size pieces
- 2 teaspoon brown sugar
- 1 tablespoons fish sauce or more adjust to taste
- 1 tablespoons soy sauce
- 3/4 cup fresh basil leaves about 10 or more leaves
Instructions
- If you are serving with rice start cooking the rice before you start making the chicken
- Heat oil in a wok or saucepan swirl to coat pan and then add onions, garlic, sriracha sauce and pepper flakes sauté until fragrant. About 2 to 3 minutes. Be careful not to let it burn
- Add chicken, cook until chicken is longer pink and it is slightly brown. You may add a little water , if desired to prevent burns.
- Then add soy sauce, sugar and fish sauce- continue cooking until the sauce thickens and the chicken is fully cooked.
- Finally stir in the basil leaves. Turn off the heat once the leaves are wilted.
- Transfer to a serving plate and serve with rice.
Tips & Notes:
- Thai basil chicken is pretty spicy while this one has quite a kick to it; it is definitely on the mild side. Instead of using the “super hot” red chili pepper, I sub with sriracha sauce and pepper flakes.
- If you are heat seeker definitely add more chili sauce or use the spicy red chili, if you can find them.
- For an extra special touch, light fry basil until crispy and use as garnish.
Nutrition Information:
Bev Strachan says
Only had Italian basil so used more than double the amount called for in the recipe. Made delicious filling for lettuce wraps. Next time I will add some red pepper strips.
Imma says
Amazing!!!!! That looks absolutely delicious!! Glad you loved it. Looking forward to you trying more of my recipes.
Rakel Lord says
Greetings from the UK, made this for our dinner last night, well near enough, they didn´t have any basil in the shop unfortunately but I just used a bit of dried basil instead, loved the flavour of everything, was spicy but we like it, served it with rice, sprinkled with spring onions (green onions in the US I think) and a bit of sesame seeds, yum yum, will make it again when I can get my hands on some fresh basil. Thanks for sharing this 🙂 x
Immaculate Bites says
Great substitution, Rakel Lord! Glad it turned out yummy! Thank you for sharing and trying my recipe 🙂
Desiree says
Made this again last night. This was easy to make and delicious. A plus on this recipe is that I don’t have to go buy Oyster sauce and then waste it later since I rarely need it.
Only change was I doubled the sauce, added zucchini and red pepper.
Immaculate Bites says
Yum!! Thank you, Desiree!
Rachel says
Love the website redesign! I’ve made this recipe so many times (any time I can find Thai basil at the grocery store) It tastes exactly like take out, which blows my mind. I serve it over rice noodles, rice, or shirataki noodles. Occasionally I add red bell pepper and mushrooms and there’s always plenty of sauce to cover the additions. Thanks for making this recipe!
ImmaculateBites says
Glad you you do . Thanks so much !!
Kim says
Can you use regular basil, or does it need to be thai basil? I would love to try it because I have tons of basil in my garden, but it’s not thai basil.
ImmaculateBites says
Hi Kim, Any basil would do just fine.
Carmine Lizza says
Amazing. Used Cholula instead of Sriracha. Oyster sauce ,was out of fish sauce. This dish is outstanding!
Karen says
I made this recipe for the first time just a few nights ago, and it was such a hit we had it again tonight! I used scallions instead of onions, and tripled the amount of sauce, using both fish and oyster sauces along with gluten-free tamari as a substitute for soy sauce. Thank you so much! So glad I found your recipe!
Pamela Gilbert says
Looks great I have some pork tenderloin don’t have chicken, feel like making this how do you think it would come out? And do you see any value in marinating the pork tenderloin in the ingredients like other have stated thanks.
ImmaculateBites says
Hi Pamela,
Yes, pork tenderloin works too. Marinating the pork always makes it more flavorful.
J T CRAWFORD says
Girl……YUM!!! I am tearing this meal up as a type.. Lord knows that I am not one big on cooking but I recently grew Thai Basil in my indoor garden and thought, “Now what am I going to do with this?” (Such a beautiful plant, by the way). I did a search for a recipe online and SO GLAD I found you!! YUM GIRL YUM!! LOL Thank you!