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 / 2" lengths; 1 cup Thai basil leaves, loosely packed (Holy Basil if available); 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 soy sauce); 1 tsp sugar; 2 tbsp water; Steamed jasmine rice

There’s something about the sizzling aroma and punchy flavors of this Spicy Thai Basil Chicken Recipe that instantly transports you to a vibrant street food market in Bangkok. Crisp, fragrant, and just the right amount of heat—once you make it, you’ll know why it’s a weeknight favorite that never disappoints.

The image shows a close-up of a dark wok filled with small, glossy pieces of brown cooked chicken mixed with dark green leafy vegetables and thin slices of bright green scallions. The chicken pieces have a smooth, shiny texture, coated in a rich sauce with small red chili flakes scattered throughout. A wooden spoon is partially visible stirring the contents on the right side, with the handle extending out of the frame. The wok surface shows some oil reflections and seasoning spots. 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

I remember the first time I made this Spicy Thai Basil Chicken Recipe—it blew me away how simple ingredients could come together in such a dynamic, flavorful way. It’s one of those dishes that feels fancy but comes together in a flash, perfect for busy days or impressing friends without the fuss.

Lightning-fast cooking: From prep to plate in about 15 minutes, this recipe fits beautifully into hectic schedules.
Authentic flavor punch: The blend of oyster sauce, soy, Thai basil, and chilies creates a balance that’s spicy, savory, and irresistibly aromatic.
Customizable heat level: You control the spice—go mild or bring on the fire depending on your mood or guests.
Minimal ingredients, maximum impact: You don’t need a pantry full of exotic items—mostly common sauces and fresh herbs do the trick.

Ingredients & Why They Work

This Spicy Thai Basil Chicken Recipe thrives on a handful of fresh, bold ingredients that complement each other perfectly. Here’s a bit about each one and why it’s worth hunting down the right kind—or a good substitute.

Flat lay of skinless boneless chicken thigh fillets cut into bite size pieces, a whole green onion with white and green parts visible, a small bunch of fresh Thai basil leaves, two large garlic cloves unpeeled but whole, one vibrant red birds eye chili, a small white ceramic bowl with clear cooking oil, a small white ceramic bowl with dark oyster sauce, a small white ceramic bowl with light soy sauce, a small white ceramic bowl with dark soy sauce, a small white ceramic bowl with white sugar, a small white ceramic bowl with clear water, and a neat mound of steamed jasmine rice on a simple white ceramic plate, all arranged symmetrically with balanced proportions, 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: Boneless and skinless thighs stay juicy and tender, much better than breast for this quick stir-fry.
Green onion: Adds a subtle crunch and mild onion flavor that brightens the dish.
Thai basil leaves: The star! Thai or holy basil offers a spicy, anise-like aroma that sets this apart from ordinary basil.
Garlic cloves: Finely chopped to release flavor without burning quickly—jarred garlic just won’t do here.
Birds eye or Thai chili: Fresh heat that wakes up your taste buds—deseeding helps control the spice.
Oil: Peanut, vegetable or canola for a neutral base to carry the flavors.
Oyster sauce: Brings that rich, umami depth necessary for authentic taste.
Light soy sauce: Adds saltiness and brightness without overpowering.
Dark soy sauce: Enhances color and flavor complexity but should be balanced carefully.
Sugar: Balances the savory and spicy elements for harmony.
Water: Helps create a luscious, glossy sauce that coats the chicken beautifully.
Steamed jasmine rice: The perfect neutral canvas to soak up all those wonderful 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

One of the best things about this Spicy Thai Basil Chicken Recipe is how flexible it is. I usually stick close to the classic, but I’ve experimented with a few tasty tweaks you might want to try.

Variation: Swap chicken thighs for ground chicken or even tofu if you want a vegetarian-friendly spin—I’ve done both, and while tofu absorbs more sauce, the chicken remains my favorite for that tender bite.
Heat adjustment: If you’re sharing with kids or less spicy lovers, just reduce or omit the birds eye chili, or substitute with a milder pepper.
Herbal swap: Can’t find Thai basil? Regular sweet basil works in a pinch—just add it last and don’t overcook to preserve the freshness.

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

A white bowl filled with two layers: the bottom layer is plain white rice with soft, fluffy grains, and the top layer is a stir-fry mix of tender brown pieces of chicken, green leafy vegetables, and scallions coated in a shiny dark sauce with red chili flakes scattered throughout. A silver spoon rests inside the bowl, partially submerged in the stir-fry. The bowl is placed on a white marbled surface with two red chili peppers and a light beige cloth underneath, along with a small green leaf nearby. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Mix the Magic Sauce

Start by combining the oyster sauce, light soy sauce, dark soy sauce, sugar, and water in a small bowl. Stir until the sugar dissolves. This simple sauce mix is the heart of the dish—it’s where all the bold and savory notes come from, so don’t skip this step.

Step 2: Build Your Flavor Base

Heat your wok or frying pan over high heat, then add the oil. Toss in the finely chopped garlic and deseeded chili, sautéing just for about 10 seconds. Be careful here, as inhaling the chili fumes can catch you off guard—I’ve had a few cough fits while testing this, so open a window if you’re sensitive!

Step 3: Cook the Chicken and Green Onion

Add the white part of your green onions and chicken pieces to the pan. Keep the heat high and stir-fry until the chicken turns opaque and starts browning lightly, about 2 minutes. Don’t overcrowd the pan—this helps the chicken sear nicely instead of steaming.

Step 4: Thicken Up That Sauce

Pour in your sauce mixture and keep stirring for another minute or so, letting the water reduce and the sauce thicken. You’ll notice it becomes glossy and clingy, coating the chicken with rich flavor—that’s the magic moment!

Step 5: Toss in the Basil and Green Tops

Finally, stir in the green parts of the green onions along with all those fragrant basil leaves. Toss gently just until the leaves wilt, which only takes seconds. Serve immediately over a bed of steaming jasmine rice to soak up every drop of sauce.

Top Tip

Over the years, I’ve learned a few tricks that really elevate this Spicy Thai Basil Chicken Recipe and help it turn out perfectly every time.

Chop Garlic Finely, Not Minced: I used to mince garlic, but finely chopping it keeps it from burning too fast and spitting hot oil at you.
High Heat is Key: Cooking on high heat gets that lovely sear on the chicken and keeps everything quick—low heat means soggy chicken and dull flavors.
Basil Goes Last: Adding Thai basil leaves at the end preserves their aroma and freshness—no one likes wilted basil that’s turned dark green.
Control Your Chili: If you want less heat, removing the seeds is the way to go; you can always add more chili later if desired.

How to Serve Spicy Thai Basil Chicken Recipe

Garnishes

I love topping this dish with a few fresh Thai basil leaves for that extra punch of fragrance and a handful of crisp cucumber slices on the side to cool down the spice. Sometimes I add a wedge of lime—it brightens the whole plate when squeezed just before eating.

Side Dishes

Steamed jasmine rice is classic, but you can also serve this with fragrant coconut rice for a special touch. I’ve also enjoyed it alongside simple stir-fried morning glory or a crunchy papaya salad for a balanced meal that hits all the textures and flavors.

Creative Ways to Present

For dinner parties, I sometimes plate this in shallow bowls layered over rice, then garnish with crispy fried shallots and a sprig of Thai basil. It makes the dish feel extra vibrant and impressive without extra hassle.

Make Ahead and Storage

Storing Leftovers

I store leftover Spicy Thai Basil Chicken in an airtight container in the fridge and try to enjoy it within 2 days for the best flavor and texture. Just warm gently in a pan over medium heat to avoid drying it out.

Freezing

While I usually prefer fresh, this recipe freezes well if you want to meal prep. Freeze portions in freezer-safe containers and thaw overnight in the fridge before reheating. Just note the basil won’t be as vibrant after freezing, so I recommend adding fresh leaves on top when serving.

Reheating

Reheat leftovers gently in a skillet over medium heat with a splash of water or a quick steam to revive moisture—you want to avoid drying out the chicken. Fresh basil added last keeps the flavor lively.

Frequently Asked Questions:

Can I use chicken breast instead of thigh?

Yes, you can, but chicken thighs stay juicier and more flavorful in this quick stir-fry. If using breast, be careful not to overcook it to prevent dryness.

What can I substitute if I can’t find Thai basil?

You can substitute sweet basil if Thai basil isn’t available. While it’s not as peppery or aniseed-flavored, the sauce’s bold taste still makes the dish delicious. Add the basil last and don’t overcook it to retain freshness.

How spicy is this dish?

This dish can be pretty spicy depending on how much chili you use. Deseeding the birds eye chili reduces the heat, and you can always start with less and adjust according to your taste.

Can I prepare parts of this dish ahead of time?

Absolutely! You can chop the garlic, chili, and green onions ahead and store them refrigerated. The sauce can be mixed in advance too. Just cook the chicken fresh for best texture.

Final Thoughts

Making this Spicy Thai Basil Chicken Recipe always feels like bringing a little Bangkok street food into my own kitchen—a comforting look, sound, and taste that just makes me happy. Whether it’s a quick solo dinner or a lively meal with friends, I can’t recommend it enough. Give it a try—you might find it becoming your new go-to for fast, flavor-packed weeknight meals.