This spicy Thai basil chicken is one of my go-to meals when I want something fast, flavorful, and a little fiery.
It’s full of juicy ground chicken, garlic, chilies, and fresh Thai basil—all sizzling in a savory sauce. It cooks up in less than 30 minutes, and it tastes just like the kind you’d get at your favorite Thai restaurant.
Serve it with jasmine rice and a fried egg, and you’ve got something amazing.
Why I Love This Recipe
I first had this dish from a tiny street stall in Bangkok and was hooked. After coming home, I tested and tweaked until it hit all the right notes: savory, spicy, slightly sweet, and ultra aromatic from the garlic and basil.
- Cooks in under 30 minutes
- Big flavor with simple ingredients
- Great for meal prep or quick dinners
- One pan, easy cleanup
- It tastes legit Thai, every single time
🍽️ Servings: 4
⏱️ Total Time: 25 minutes
What You’ll Need
Ingredients:
- 1 lb ground chicken
- 6 cloves garlic, minced
- 3 Thai red chilies, finely sliced (or to taste)
- 2 tablespoons vegetable oil
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 2 teaspoons fish sauce
- 1 teaspoon sugar
- 1/4 cup chicken broth or water
- 1 cup fresh Thai basil leaves
- Optional: Fried eggs and steamed jasmine rice, for serving
Pro Tips
- Can’t find Thai basil? Use Italian basil in a pinch, but double the amount.
- Adjust the heat by removing some chili seeds—or adding more!
- Make sure your pan is really hot before adding chicken to get a nice sear.
- Don’t skip the fish sauce—it’s what gives this dish that bold, umami-packed flavor.
- Add a splash of water if the sauce looks too thick at the end.
Tools You’ll Need
- Large skillet or wok
- Spatula
- Cutting board + sharp knife
- Small bowls for sauces
- Measuring spoons
- Garlic press (optional)
Substitutions & Variations
- Ground turkey instead of chicken
- Tamari or coconut aminos for soy sauce if gluten-free
- Brown sugar or honey instead of white sugar
- Add veggies like bell pepper or green beans for a bulked-up version
Make-Ahead Tips
- Mix all your sauces in advance and store in the fridge
- Mince garlic and slice chilies ahead of time
- Cook chicken mixture and reheat when ready to eat—just add basil fresh
Instructions
Step 1: Prep Aromatics
Mince 6 garlic cloves and finely slice 3 Thai red chilies. Set aside.
Step 2: Make Sauce
In a small bowl, mix 1 tablespoon soy sauce, 1 tablespoon oyster sauce, 2 teaspoons fish sauce, 1 teaspoon sugar, and 1/4 cup chicken broth.
Step 3: Cook Garlic and Chilies
Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and sliced chilies. Stir-fry for 30 seconds until fragrant.
Step 4: Add Chicken
Add 1 lb ground chicken to the skillet. Cook, breaking it up with a spatula, for 5–7 minutes until fully cooked and starting to brown.
Step 5: Add Sauce
Pour in the sauce mixture. Stir and simmer for 2–3 minutes until the sauce thickens slightly and coats the chicken.
Step 6: Add Basil
Turn off the heat. Stir in 1 cup Thai basil leaves until wilted.
Step 7: Serve
Scoop spicy Thai basil chicken over hot jasmine rice. Top with a crispy fried egg if you’d like.
Tips for Leftovers & Storage
- Store in an airtight container for up to 3 days in the fridge
- Reheat in a skillet or microwave—add a splash of water if needed
- Don’t add basil until reheating for best flavor
Macros (per serving, no rice or egg):
Calories: 270
Protein: 26g
Fat: 16g
Carbs: 5g
Fiber: 1g
Sugar: 3g
Why This Recipe Works (Quick Science)
This dish hits all the key flavor notes:
- Umami from soy, oyster, and fish sauce
- Heat from chilies
- Aromatics from garlic and basil
- Fat from the oil enhances flavor absorption and aroma
- Quick high heat cooking keeps the chicken juicy and flavorful
Common Mistakes
- Using regular basil: It lacks the punchy, peppery flavor of Thai basil
- Overcooking the garlic: It gets bitter fast—just 30 seconds is perfect
- Crowding the pan: This steams the meat instead of browning it
- Forgetting to turn off the heat before adding basil: Basil wilts fast, no need to cook it further
What to Serve With
- Steamed jasmine or sticky rice
- Fried egg with crispy edges
- Sautéed greens like bok choy or Chinese broccoli
- Thai iced tea or coconut water for a refreshing drink
FAQ
Q: Can I use pre-ground garlic or chili paste?
A: Yes, in a pinch. But fresh is always better for the real flavor punch.
Q: Can I use ground beef or pork?
A: Absolutely! It’ll be a little richer, but still delicious.
Q: What if I don’t have oyster sauce?
A: Add an extra 1/2 tablespoon of soy sauce and a tiny bit of sugar for balance.
Q: Can I freeze it?
A: Yes! Just don’t freeze it with the basil—add fresh basil when reheating.
Wrap-Up
There you go—your new favorite spicy weeknight dinner! Give this Thai basil chicken a shot and let me know how it goes. Drop a comment if you try it or have any questions. I’d love to hear what you think! 🌿🔥🍚