Thai Basil Chicken: Fast, Easy, Flavorful, and Allergy-Friendly


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 is now a staple when I spot a good price on fresh basil at the market. It’s quick, easy, inexpensive, and nearly foolproof.

Thai Basil Chicken Recipe - A fast and easy, dairy-free, allergy-friendly meal for weeknights or gatherings

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.

Thai Basil Chicken
Prep time
Cook time
Total time
This flavorful recipe comes together in minutes and is crowd pleaser!
Serves: 3 to 4 servings
  • 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)
  1. Cut the chicken into small pieces.
  2. Heat the oil in a large skillet or wok over medium-high heat. Add the garlic and peppers and stir fry for 1 minute.
  3. Add the chicken and stir fry until the meat is cooked through, about 3 to 5 minutes.
  4. Stir in the green onions, fish sauce, brown sugar, and soy sauce and stir fry for 1 minute.
  5. Turn off the heat and stir in the basil.
  6. Serve over rice and garnish with peanuts, if desired.
*You can swap in jalapeno or serrano peppers, if you don't have Thai chili readily available. Or for less spicy, you can substitute crushed red pepper flakes to taste.

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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.

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