Thai Basil Chicken


My friend wanted to make Thai Basil Chicken for her party, so I altered a recipe I found and whipped this up. It was a huge success!  This is now a staple when I spot a good price on fresh basil at the market. Quick, easy, and almost flawless, even for a so-so meat chef such as myself! It goes well with brown rice, rice noodles, or even just more steamed vegetables.

Special Diet Notes: Thai Basil Chicken

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, soy-free, and optionally nut-free / peanut-free.

Thai Basil Chicken
  • 1 lb boneless skinless chicken breasts
  • 2-4 cloves garlic, minced (1-2 teaspoon minced garlic)
  • 3 green onions, chopped
  • 2 tablespoon peanut oil
  • 1-2 Thai peppers, finely chopped, seeded (may replace jalapeno or serrano, these are all hot peppers) - may replace crushed red pepper to taste if you want it less spicy
  • ¾ cup finely chopped fresh basil leaves
  • 2 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon coconut aminos*
  • Handful crushed peanuts (optional)
  1. Cut chicken into tiny slivers.
  2. Heat oil in a large frypan or wok over med-high heat.
  3. Add garlic and peppers, stir fry 1 min.
  4. Add chicken and stir fry until cooked through.
  5. Stir in green onions, fish sauce, brown sugar, and tamari, stir fry one minute.
  6. Turn off heat and stir in basil.
  7. Serve over brown rice.
*can use wheat-free tamari or soy sauce if soy is okay for you

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

Leave A Reply

Rate this recipe: