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


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.

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.

5.0 from 5 reviews
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.


  1. I love Thai basil, it’s so flavorful and fragrant that I’d love to add into most of my dishes ?
    This bowl of basil chicken might be lovely for my coming weekend!

  2. This sounds so delicious. My hubby is allergic to basil. Is there anything that would work as a substitute? This sounds too good to not try.

    • Oh wow, that’s the first basil allergy I’ve heard of! It’s possible that cilantro would work well, but I’m not a big cilantro fan myself. I would lean toward adding kaffir lime leaves or lemongrass (and removing them after cooking) and/or maybe parsley. Those would be my best guesses!

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