Quick Thai Basil Chicken Stir Fry
A fast, flavorful Thai basil chicken stir fry recipe ready in under 20 minutes, perfect for busy weeknights. Juicy chicken, fresh basil, and a balanced sauce make this dish a satisfying and easy dinner.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Thai
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs or breasts, thinly sliced
- 1 cup fresh Thai holy basil leaves or sweet basil (loosely packed)
- 3 cloves garlic, minced
- 1 small fresh red chili, thinly sliced
- 2 tablespoons soy sauce (low-sodium preferred)
- 1 tablespoon oyster sauce
- 1 teaspoon fish sauce (optional)
- 1 teaspoon brown sugar
- 2 tablespoons vegetable oil
- 2 stalks green onions, chopped (separate white and green parts)
Instructions
- Slice 1 pound of boneless, skinless chicken thighs or breasts into thin strips about 1/4 inch thick. Set aside.
- Mince 3 garlic cloves and thinly slice 1 fresh red chili. Chop 2 green onions, separating white and green parts.
- In a small bowl, combine 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 teaspoon fish sauce (optional), and 1 teaspoon brown sugar. Stir until sugar dissolves.
- Heat a wok or large skillet over medium-high heat and add 2 tablespoons vegetable oil. Heat until shimmering but not smoking.
- Add minced garlic, sliced chili, and white parts of green onions to the pan. Stir-fry for about 30 seconds until fragrant.
- Add sliced chicken in a single layer. Let sear for about 2 minutes without stirring, then stir-fry for another 3-4 minutes until cooked through.
- Pour the sauce over the chicken and stir for 1-2 minutes to coat and absorb flavors.
- Remove pan from heat and toss in 1 cup loosely packed fresh Thai basil leaves and green parts of green onions. Stir to wilt basil.
- Taste and adjust seasoning with chili flakes or soy sauce if desired. Serve immediately over steamed jasmine rice or noodles.
Notes
Do not overcook the chicken to keep it juicy. Add basil at the end off heat to preserve its aroma and freshness. Cook in batches if pan is small to avoid steaming. Use tamari for gluten-free version. Serve with jasmine rice or noodles. Leftovers keep well refrigerated for up to 3 days; reheat gently in a pan.
Nutrition
- Serving Size: About 1 cup per serv
- Calories: 320
- Fat: 12
- Carbohydrates: 20
- Fiber: 2
- Protein: 30
Keywords: Thai basil chicken, stir fry, quick dinner, easy recipe, weeknight meal, chicken stir fry, Thai cuisine