Many years ago, a friend wanted me to make Thai Basil Chicken for her party, so I altered an old recipe from my collection and whipped this up. It was a huge success! This dish became a staple when I discovered a good store for good basil prices. It’s quick, easy, inexpensive, and nearly foolproof.
I originally shared this favorite recipe over a decade ago, but have updated the post and added more options in the recipe for different dietary needs. For vegetables, we sometimes just serve this over cauliflower rice or add steamed broccoli or bok choy for equally fast sides.
Special Diet Notes: Thai Basil Chicken
By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, optionally nut-free, optionally peanut-free, and optionally soy-free. Just be sure to choose the ingredient options that fit your needs and seek out a simple fish sauce without a bunch of additives.
- 1 pound boneless skinless chicken breasts or chicken thighs
- 2 tablespoon peanut oil or your cooking oil of choice
- 1 to 2 Thai chili peppers (also called bird's eye), seeded and finely chopped, seeded*
- 2 to 4 cloves garlic, minced (about 1 to 2 teaspoons)
- 3 green onions, chopped
- 2 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 teaspoon soy sauce, wheat-free tamari (for gluten-free), or coconut aminos (for soy-free)
- ¾ cup finely chopped fresh basil leaves
- Brown rice, white rice, or cauliflower rice, to serve
- Handful crushed peanuts, for garnish (optional)
- Cut the chicken into small pieces.
- Heat the oil in a large skillet or wok over medium-high heat. Add the garlic and peppers and stir fry for 1 minute.
- Add the chicken and stir fry until the meat is cooked through, about 3 to 5 minutes.
- Stir in the green onions, fish sauce, brown sugar, and soy sauce and stir fry for 1 minute.
- Turn off the heat and stir in the basil.
- Serve over rice and garnish with peanuts, if desired.