Dinner

Thai Basil Chicken

Tender chicken pieces wok-fried with garlic, chilies, and the distinctive peppery-licorice flavor of fresh holy basil, finished with a savory-spicy sauce. This is the street-food version you find in Bangkok: quick, fiery, and aromatic.

253calper serving 33gprotein 4gcarbs 11gfat 15min prep 12min cook 4serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this

Members

Create a free account to see the full recipe

Free members get the full ingredients, step-by-step method and the ability to save favorites.

Start free Log in

Thai Basil Chicken — common questions

What if I can't find holy basil?

Thai basil is the closest substitute and will give you 90% of the flavor; regular sweet basil tastes greener and less spicy but will still work. Do not use dried basil under any circumstances.

Can I make this ahead?

You can prep all ingredients 4 hours ahead and store them separately in airtight containers; however, the dish must be cooked fresh because basil wilts and the sauce breaks down. Reheat leftovers gently in a wok over medium heat for 2 minutes, but the basil flavor will be lost.

My sauce broke and looks oily—what went wrong?

You likely simmered the sauce too long after adding the stock, causing the emulsion to separate. Keep the heat high and the cooking time under 2 minutes after adding sauce, and the oil will stay suspended in the glaze.

Can I use chicken thighs instead of breast?

Yes—thighs will stay juicier and take 8–10 minutes to cook through instead of 5–7, giving them a slightly richer taste at the expense of the traditional lean-chicken profile.

What do I serve this with?

Jasmine rice is traditional; the fragrant, starchy grains soak up the sauce beautifully. A cooling cucumber salad or Thai slaw on the side helps balance the heat.

How do I store and reheat leftovers?

Keep in an airtight container in the fridge for up to 3 days; reheat gently in a wok or skillet over medium heat for 2–3 minutes, stirring often. The basil will darken and lose its fresh bite, so eat leftovers the same day if possible.