Thai Basil Chicken

Ingredients

Ingredient notes & substitutions

Chicken thighs:

Thighs stay juicier than breasts in a fast, high-heat stir fry. Cut into small bite-sized pieces (about 1/2 inch) so they cook through fast and pick up plenty of sauce.

Thai basil (or holy basil):

Thai basil has a peppery, licorice-like flavor that's the signature of this dish. Holy basil (krapow) is the traditional choice if you can find it; regular Italian basil is a fine substitute if not.

Fish sauce:

Only a teaspoon but it's non-negotiable — the deep salty umami is what gives the dish its unmistakable Thai character. Red Boat or Squid brand are both excellent.

Oyster sauce:

Adds body, sweetness, and savory depth. Combined with soy and fish sauce it makes the glossy sauce cling to every piece of chicken.

Bird's eye chili:

Small but mighty — one chili gives a warm medium heat; two or three is Bangkok-style spicy. Serranos are a fine sub; skip the seeds for milder.

Shallots + garlic:

The aromatic base. Chop the shallots thin and mince the garlic fine so they cook fast in the smoking wok without burning.

Method

1. 1

   Whisk the oyster sauce, soy sauce, fish sauce, sugar, and chicken broth in a small bowl. Set aside.

2. 2

   Heat the vegetable oil in a large wok or skillet over high heat until smoking. Add the minced garlic, chopped chili, and sliced shallots. Stir-fry for 30 seconds until fragrant.

3. 3

   Add the chicken pieces in a single layer and stir-fry for 4 to 5 minutes, breaking them up and tossing, until cooked through and lightly golden.

4. 4

   Add the sliced bell pepper and stir-fry for 1 to 2 minutes, until just crisp-tender.

5. 5

   Pour in the sauce and toss everything for 30 seconds to coat.

   
6. 6

   Turn off the heat and immediately fold in the fresh Thai basil leaves — the residual heat will just wilt them without cooking them down.

   
7. 7

   Taste and adjust seasoning. Serve immediately over jasmine rice, ideally topped with a fried egg with a runny yolk.

   

Variations to try

• Swap chicken for ground pork (the traditional protein), shrimp, or ground beef.
• Add green beans or Chinese long beans with the bell pepper for extra crunch.
• Make it a rice bowl with cucumber slices, lime wedges, and extra fried egg.
• For extra depth, add a splash of dark soy sauce (thicker, sweeter, less salty) alongside the regular soy.

Storage & make-ahead

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a hot skillet or wok with a splash of water. The basil loses its bright fresh flavor overnight, so if you know you'll have leftovers, add a fresh handful of basil when reheating. This freezes well up to 2 months but again — fresh basil at serving is a big upgrade.

Frequently asked questions

What's the difference between Thai basil and holy basil?

Holy basil (krapow) is the traditional herb in this dish — peppery and slightly clove-like. Thai basil is licorice-forward and much easier to find in the US. Italian basil works in a pinch.

Can I use ground chicken or turkey?

Yes — ground meat is very common for this dish (ground pork is actually the most traditional). Cook and break up the meat until crumbly, then continue the recipe.

How spicy is it?

Adjustable — one bird's eye chili gives medium warmth, two or three is authentic Bangkok-hot. Deseeded serranos or a pinch of red pepper flakes work for mild.

Do I have to add the fried egg?

Not required but very traditional and delicious. The runny yolk breaks over the chicken and rice and pulls the whole dish together in the most incredible way.