Name: Spicy Thai Basil Chicken Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Thai
Ingredients: 225g chicken thigh fillets, skinless boneless, cut into bite size pieces; 1 green onion, cut into 4cm lengths; 1 cup Thai basil leaves, loosely packed (Holy Basil if you can find it); 2 garlic cloves, large, finely chopped; 1 birds eye or Thai chilli, deseeded and finely chopped; 1 1/2 tbsp oil (peanut, vegetable or canola); 2 tsp oyster sauce; 1 tsp light soy sauce; 1 tsp dark soy sauce (or all purpose); 1 tsp sugar; 2 tbsp water; Steamed jasmine rice

There’s something absolutely irresistible about the mix of spicy heat, aromatic basil, and tender chicken in this Spicy Thai Basil Chicken Recipe. It’s a quick, vibrant dish that bursts with flavor and feels like a mini escape to a bustling Thai street market—right from your own kitchen!

The image shows a close-up of a dark pan filled with cooked brown chicken pieces coated in a shiny sauce. There are green leafy herbs mixed throughout the chicken, adding contrast with their darker green color. Small red chili bits are scattered over the chicken, giving a hint of spiciness. A wooden spatula is lifting some pieces from the pan, which has a slightly oily, textured surface. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Spicy Thai Basil Chicken Recipe
Top Tip
How to Serve Spicy Thai Basil Chicken Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Spicy Thai Basil Chicken Recipe

Why You'll Love This Recipe

This Spicy Thai Basil Chicken Recipe grabs you from the first sizzling sound as garlic and chili hit the hot oil, and it only gets better. What I adore most is how simple ingredients come together to create something so deeply comforting yet exciting.

Speedy and Easy: You can have dinner on the table in under 20 minutes, perfect for busy weeknights.
Bold, Balanced Flavors: The combination of spicy chili, fragrant basil, and savory sauces hits all the right notes every time.
Customizable Heat Level: You decide how fiery it gets, so it suits your palate perfectly.
Aromatic Fresh Basil: Using Thai or Holy basil really elevates the dish with authentic herbal brightness you won’t find in many takeout versions.

Ingredients & Why They Work

The magic of this dish really comes from simple ingredients that pack a punch when combined. Each element plays a crucial role—from the tender chicken that soaks up flavors to the fiery chilies that wake up your senses. Here’s a quick peek at the essentials and some tips on getting them just right.

Flat lay of fresh raw chicken thigh fillets cut into bite-sized pieces, a single whole green onion with white and green sections intact, a small bunch of vibrant Thai basil leaves, two large whole garlic cloves with smooth white skins, one bright red birds eye chili pepper, a small white ceramic bowl filled with golden cooking oil, a small white bowl containing a dark glossy oyster sauce mixture, a small white bowl with light soy sauce, a small white bowl with dark soy sauce, a small white bowl of granulated white sugar, a small white bowl of clear water, and a neat mound of fluffy steamed jasmine rice on a simple white ceramic plate, all arranged in perfect symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken thigh fillets: I always prefer thigh over breast here because it stays juicy and tender, even with a quick stir fry.
Green onion: Separating the white and green parts helps add different textures and layers of oniony flavor at different stages of cooking.
Thai basil leaves: Holy basil is authentic and peppery, but Thai basil works perfectly fine and is easier to find. If all else fails, regular basil is a fine substitute.
Garlic cloves: Finely chopped garlic caramelizes better and avoids that acrid burned taste you sometimes get with minced garlic.
Birds eye or Thai chili: Adjust according to your heat tolerance; deseeding them tones down the heat without losing the flavor.
Oil: Peanut or neutral oils like vegetable or canola work best for their high smoke points.
Oyster sauce: Brings a deep umami richness that’s essential to that savory-sweet balance.
Light and dark soy sauce: I mix both for color and complexity, but if you only have one, light soy is always a safe bet.
Sugar: Just a small touch to balance the salty, spicy, and herbal flavors.
Water: Used to create that lovely glossy sauce coating the chicken perfectly.
Steamed jasmine rice: The perfect neutral bed to soak up all the spicy, flavorful juices.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

Over the years, I’ve played around with this Spicy Thai Basil Chicken Recipe—and honestly, that’s part of the fun. One handful might like it mellow, another blazing hot. Here’s how I customize it, but feel free to make it yours!

Variation: I sometimes add bell peppers or mushrooms for extra texture, especially when I want to stretch the dish a little without losing its core flavor.
Less Heat: Remove the seeds from the chilies—or even swap them out for milder peppers if chilies aren’t your thing.
Vegetarian Twist: Use firm tofu instead of chicken, cooking it until golden before adding sauce and basil.
Extra Sauce: Double the sauce if you love tossing it with extra jasmine rice—the sauce is just too good not to soak up!

Step-by-Step: How I Make Spicy Thai Basil Chicken Recipe

A white bowl filled with two layers, the bottom layer is white steamed rice with separate grains, topped with a thick layer of stir-fried chicken pieces in a dark brown glossy sauce mixed with green onion stalks and dark green basil leaves, with red chili pieces scattered on top. A metal spoon rests inside the bowl, partially submerged in the chicken mixture. The bowl sits on a light beige cloth on a white marbled surface, with two whole red chili peppers and a green leaf nearby. photo taken with an iphone --ar 2:3 --v 7

Step 1: Mix up the sauce for quick flavor that sings

Start by whisking together oyster sauce, light soy, dark soy, sugar, and water in a small bowl. Having this ready to go means you can work fast once the pan heats up. Trust me, this sauce is the secret star—you want it perfectly balanced and glossy!

Step 2: Sizzle garlic and chili to awaken your senses

Heat your oil over high heat until just smoking, then toss in finely chopped garlic and deseeded chili. This cooks fast—about 10 seconds max—so keep the stirring swift and don’t stick around breathing in deeply unless you want a coughing fit like I did the first time I made it!

Step 3: Cook chicken and green onion’s white parts until juicy and golden

Add the white parts of the green onion along with your bite-sized chicken pieces, stirring constantly. This takes just around 2 minutes—keep an eye so the chicken stays moist and doesn’t dry out.

Step 4: Pour in the sauce and reduce to a glossy finish

Pour your pre-mixed sauce over the chicken, stirring to coat everything evenly. Let it bubble away for about 1 minute until it thickens into a shiny glaze that clings to each piece.

Step 5: Toss through the green onion tops and fresh basil

Finally, add the green parts of the onion and the basil leaves. Stir just until the basil wilts—don’t overcook it or you’ll lose that fresh aroma—and serve immediately with fragrant steamed jasmine rice.

Top Tip

When I first started making this Spicy Thai Basil Chicken Recipe, I struggled with burnt garlic and dry chicken. Here are some tips that saved the day and will help you nail it every time.

Chop Garlic Finely, Don’t Mince: This helps garlic brown evenly without burning or spitting, which can ruin the flavor.
Use High Heat: A hot wok or pan cooks the chicken quickly and seals in juiciness while giving that signature stir-fried texture.
Add Basil Last: Basil wilts incredibly fast—adding it at the end preserves its bright flavor and fragrance.
Don’t Skip the Chickens’ White Onion Parts: They add a subtle sweetness and crunch if cooked just right.

How to Serve Spicy Thai Basil Chicken Recipe

Garnishes

I like to keep garnishes simple—fresh cucumber slices and a wedge of lime. The cool crunch of cucumber really balances the heat, and a squeeze of lime brightens every bite. Sometimes I sprinkle crushed peanuts on top for a little extra texture and nuttiness, which I highly recommend!

Side Dishes

Steamed jasmine rice is practically mandatory here—its fragrant softness is a perfect match for the sauce. On some days, I add a lightly dressed green salad or quick pickled veggies on the side which add refreshing contrast that complements the robust flavors beautifully.

Creative Ways to Present

For special occasions, I’ve served this in lettuce cups for a fun, interactive meal that’s great for sharing. I’ve also plated it over noodles for a twist, garnished with edible flowers when I wanted to impress dinner guests—it’s surprisingly versatile!

Make Ahead and Storage

Storing Leftovers

Leftovers store nicely in an airtight container in the fridge for up to 2 days. I find the chicken soaks up the sauce more overnight, making the flavors even deeper. Just be sure to cool it before storing to keep the basil fresh for the next day.

Freezing

I don’t usually freeze Spicy Thai Basil Chicken Recipe because the fresh basil wilts and loses flavor in the freezer. If you must, freeze before adding the basil and toss fresh leaves in when reheating.

Reheating

To reheat, warm it gently in a skillet over medium heat, adding a splash of water if the sauce has thickened too much. Add fresh basil once hot to revive that delicious herbal note.

Frequently Asked Questions:

Can I use chicken breast instead of thigh?

Yes, you can substitute chicken breast, but it can dry out more easily. To keep it juicy, slice thinly and cook quickly over high heat, watching carefully.

What’s the difference between Thai basil and Holy basil?

Holy basil has a more peppery, anise-like flavor and is traditional in this dish, but Thai basil, which tastes a bit sweeter and more like licorice, is a great stand-in and easier to find in most supermarkets.

How spicy is this Spicy Thai Basil Chicken Recipe?

The heat level depends on the amount and type of chili you use. Birds eye chilies can be quite hot, but deseeding them reduces the heat. You can adjust chili quantity or substitute milder peppers to suit your preference.

Can I prepare this Spicy Thai Basil Chicken Recipe ahead of time?

You can prepare the sauce and chop ingredients ahead, but I recommend cooking it fresh to keep the basil flavor vibrant. If preparing early, store everything separately and combine just before serving.

Final Thoughts

This Spicy Thai Basil Chicken Recipe feels like a delicious, little adventure you can whip up anytime. It’s one of those dishes that’s vibrant, satisfying, and endlessly adaptable—a keeper in my recipe box. I genuinely can’t recommend it enough, especially if you want a meal that delivers big flavor without fuss. Give it a go, and I bet it’ll become one of your favorites, too!