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.
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.