Name: Spicy Thai Basil Chicken Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Thai
Ingredients: 225 g chicken thigh fillets, skinless boneless, cut into bite size pieces; 1 green onion, cut into 4 cm lengths; 1 cup Thai basil leaves, loosely packed (Holy Basil if available); 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 soy sauce); 1 tsp sugar; 2 tbsp water; Steamed jasmine rice

There’s something incredibly satisfying about the burst of flavors and the vibrant aroma of a good stir-fry. The Spicy Thai Basil Chicken Recipe brings together fragrant Thai basil, fiery chili, and tender chicken in a dish that’s quick to whip up but full of character. It’s a perfect weeknight dinner to brighten up your table!

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 Spicy Thai Basil Chicken Recipe
Top Tip
How to Serve Spicy Thai Basil Chicken Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Spicy Thai Basil Chicken Recipe

Why You'll Love This Recipe

I can’t tell you how many times this Spicy Thai Basil Chicken Recipe has saved dinner when I’m short on time but craving something bold and comforting. It’s one of those dishes where every bite is packed with that classic, addictive Thai flavor that feels fresh and vibrant without any fuss.

Speedy to prepare: You can have this sizzling on your stovetop and on the dinner table in about 15 minutes.
Simple, fresh ingredients: Just a handful of staples come together to create a dish bursting with authentic flavor.
Customizable heat level: Whether you love your dishes fiery or just with a gentle kick, you get to control the spice to suit your taste.
Versatile serving options: Goes beautifully with steamed jasmine rice, but you can also pair it with noodles or lettuce wraps.

Ingredients & Why They Work

This recipe leans heavily on quality, fresh ingredients that complement each other perfectly. The spicy heat of the chili, the garlicky aroma, and the peppery punch from the basil all play together, balanced by the savory and slightly sweet sauce.

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: I prefer thighs over breasts here because they stay juicy and tender with quick cooking.
Green onion: Adds a mild onion flavor with crunch—and you use both the white and green parts for different textures.
Thai basil leaves: The star herb here; it brings a unique anise-like, peppery freshness that is essential to authentic flavor.
Garlic cloves: Finely chopped for quick cooking without burning or spitting, giving that punch of aromatic depth.
Birds eye or Thai chili: Deseeded to tame the heat a little, but keeps that signature fiery kick.
Oyster sauce: Brings umami richness and a subtle sweetness.
Light soy sauce: Adds saltiness and a lighter color to the sauce.
Dark soy sauce: Gives color and a bit deeper flavor. You can swap with all-purpose soy if needed.
Sugar: Balances the salty and spicy flavors for a harmonious sauce.
Oil (peanut, vegetable or canola): Neutral oils that withstand high heat for stir-frying.
Steamed jasmine rice: The perfect base to soak up all the flavorful sauce.

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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 tweaking this dish depending on what I have on hand or how spicy I’m feeling. It’s so forgiving that you can truly make it your own without losing that incredible Thai flair.

Variation: Sometimes I swap chicken thighs for ground chicken or turkey for a different texture. It cooks a little faster but remains flavorful.
Heat Level: Want it milder? Use fewer chilies or keep the seeds in—they add flavor without turning up the heat too much.
Herb swap: If you can’t find Thai or holy basil, fresh sweet basil still works nicely—though the authentic peppery note will be softer.
Add veggies: Throw in some sliced bell peppers or green beans for extra color and crunch.

Step-by-Step: How I Make Spicy Thai 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

Start by mixing the oyster sauce, light soy sauce, dark soy sauce, sugar, and water in a small bowl. This little combo is key—it’s balanced salty, sweet, and umami that will coat the chicken beautifully. Having the sauce ready makes the cooking flow smoothly.

Step 2: Sizzle the Aromatics

Heat your oil in a hot wok or large pan over high heat. Toss in the finely chopped garlic and the chopped chili, then stir quickly for about 10 seconds. Watch out here—the chili releases a strong aroma that’ll make you cough if you breathe it in too deeply. Doing this step right means you’ll get that fresh, sharp aroma to build the base of flavor.

Step 3: Cook the Chicken with Green Onions

Add in the white parts of the green onions along with the chicken pieces. Stir-fry these together, spreading the chicken out to make sure each piece sears nicely. It usually takes about 2 minutes for the chicken to cook through. You want the edges a bit golden but still juicy inside—don’t overcook!

Step 4: Add the Sauce and Basil

Pour in the sauce mixture and keep stirring for about a minute. The water will reduce, and you’ll notice the sauce becoming glossy and thickening—that’s when it’s perfect. Then toss through the green parts of the green onions and the basil leaves just until they’re wilted. Don’t cook them too long; you want their fragrance to shine, not fade.

Serve immediately with a big bowl of steamed jasmine rice so you can soak up every bit of that spicy, savory sauce.

Top Tip

Over the years making this recipe, I learned a few tricks that really help the Spicy Thai Basil Chicken Recipe come out tasting restaurant-quality every time. Here’s what’s worked best for me:

Chop garlic finely, don’t mince: This prevents it from burning too fast and gives you fragrant little bites of garlic rather than bitter burnt pieces.
Cook chicken over high heat: Fast, hot cooking locks in juices and creates a nice sear without drying out the meat.
Add basil at the end: Stir it through only when the dish is just about done to keep its fragrance vibrant and fresh.
Don’t breathe in chili fumes: When cooking with fresh chilies, the spicy vapors can be intense. A quick tip: turn your head to the side while cooking this step to avoid any coughing fits.

How to Serve Spicy Thai Basil Chicken Recipe

Spicy Thai Basil Chicken - Serving Suggestion

Garnishes

I usually finish this dish with a few fresh Thai basil leaves on top just for that extra pop of green and aroma. Sometimes a wedge of lime on the side adds a lovely zesty contrast that brightens every bite.

Side Dishes

For a truly authentic feel, serve this with steamed jasmine rice and simple slices of cool cucumber and tomato—no dressing needed, just fresh and crisp. Occasionally, I like adding a light Asian slaw or some quick-pickled veggies for crunch and color.

Creative Ways to Present

When I want to impress friends, I’ll serve the Spicy Thai Basil Chicken on lettuce cups for a fun, hands-on meal. It makes for a vibrant presentation and lets everyone customize each bite with their favorite add-ons like crushed peanuts or extra chili slices.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftovers in an airtight container in the fridge. Because the dish has so much flavor, it reheats beautifully and tastes almost as good the next day, especially when paired again with freshly steamed rice.

Freezing

I’ve frozen this recipe a couple of times when I had extra portions, and it freezes well. Just make sure to freeze in a flat, sealed container and thaw overnight in the fridge before reheating gently on the stove.

Reheating

To reheat, I prefer warming it gently in a pan over medium heat to prevent drying out the chicken. Add a splash of water or a little oil if the sauce has thickened too much. This keeps the texture tender and sauce glossy.

Frequently Asked Questions:

Can I use chicken breast instead of thigh for this recipe?

Yes, you can substitute chicken breasts if you prefer. Just be careful not to overcook them as they can dry out more easily than thighs. Cut breast meat into bite-sized pieces for quick cooking and keep an eye on the timing.

What if I can't find Thai or holy basil?

If you can’t find Thai or holy basil, fresh sweet basil is a good alternative. The flavor won't be as peppery or aniseedy, but the sauce is flavorful enough to carry the dish. It’s still a tasty meal worth making.

How spicy is this Spicy Thai Basil Chicken Recipe?

The heat level depends on the amount and type of chili you use. The recipe suggests deseeding birds eye chili to keep it spicy but manageable. You can always reduce or increase the chilies depending on your tolerance.

Can I prepare this recipe ahead of time?

You can prepare the sauce and chop ingredients ahead of time to save cooking minutes on the day. However, it’s best to cook the chicken fresh for optimum tenderness and to add the basil last for the freshest flavor. Leftover cooked dish stores well in the fridge.

Final Thoughts

This Spicy Thai Basil Chicken Recipe holds a special place in my weeknight dinner lineup. It’s approachable yet bursting with authentic flavor, making it my go-to when I want something quick but still satisfying. Trust me, once you try this at home, you’ll keep coming back to it — it’s that good and easy. So fire up your wok, invite some fresh basil into your kitchen, and make this vibrant dish your own!