Name: Thai Basil Chili Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 lbs chicken breast, cut into bite-sized pieces (Substitute chicken thighs for more forgiving texture.); 1 cup fresh cilantro, roughly chopped (Adds freshness and a pop of color.); 1 cup Thai basil leaves (Use Thai basil for its slightly sweet, anise-like aroma.); 3 pieces red chilies, finely diced (Adjust quantity to taste, remove seeds for less heat.); 4 cloves garlic, minced (Essential for depth of flavor.); 1/4 cup green onions, chopped (Provides crunch and sharpness.); 3 tbsp fish sauce (Salty, savory backbone.); 2 tbsp soy sauce (Balances fish sauce.); 2 tbsp oyster sauce (Adds sweet-savory richness.); 1 tbsp brown sugar (Rounds and balances the salty elements.); 2 tbsp lime juice (Bright acidity to finish.); 2 tbsp vegetable oil (For high-heat cooking.)

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I first made this Thai Basil Chili Chicken on a rainy weeknight when I wanted something fast, bright, and a little fierce — and it delivered. Bite-sized chicken, fragrant Thai basil, fiery red chilies, and a punchy mix of fish sauce, oyster sauce and lime make it the kind of stir-fry that comes together in thirty minutes but tastes like you spent hours. If you enjoy bold chicken dinners, you might also like this best white chicken chili recipe for chilly nights.

Why you’ll love this dish

This is a go-to when you want restaurant-level flavor without complicated technique. It’s fast, uses pantry-friendly sauces, scales easily for guests, and balances spicy, salty, sweet, and bright notes in one skillet. The use of Thai basil — not the Italian kind — gives the final dish a sweet-anise lift that makes every bite sing.

“The first time I made this, my partner went back for seconds before I’d even finished plating. Simple, vivid, and addictive.” — a dinner table endorsement

Quick wins:

Ready in about 25–35 minutes start to finish.
Uses common Asian sauces for deep umami.
Flexible: swap protein or dial the heat up or down.

How this recipe comes together

Before you cook, here’s the high-level flow so you know what’s coming:

Prep everything: chop chicken, herbs, chilies, garlic, and green onions. Stir-fries move fast, so mise en place is essential.
Make the sauce: mix fish sauce, soy, oyster sauce, brown sugar, and lime to get the balance right.
Cook the chicken quickly over high heat in vegetable oil until just done.
Toss chicken with aromatics, add herbs off the heat (to preserve basil’s fragrance), and finish with lime.
Plate immediately with rice or noodles and serve.

This sets expectations and keeps the actual cooking smooth and efficient.

Gather these items

What you’ll need (serves 4):

2 lbs chicken breast, cut into bite-sized pieces — slice across the grain for tender bites. (Substitute chicken thighs for more forgiving texture.)
1 cup fresh cilantro, roughly chopped — adds freshness and a pop of color.
1 cup Thai basil leaves — use Thai basil for its slightly sweet, anise-like aroma.
3 red chilies, finely diced — adjust quantity to taste; remove seeds for less heat.
4 cloves garlic, minced — essential for depth of flavor.
1/4 cup green onions, chopped — provides crunch and sharpness.
3 tbsp fish sauce — salty, savory backbone.
2 tbsp soy sauce — balances fish sauce.
2 tbsp oyster sauce — adds sweet-savory richness.
1 tbsp brown sugar — rounds and balances the salty elements.
2 tbsp lime juice — bright acidity to finish.
2 tbsp vegetable oil — for high-heat cooking.

If you prefer darker meat, you can swap the breasts for thighs. For a creamy variation, check how similar proteins are treated in this chicken thighs with creamy tomato basil spinach sauce recipe for ideas on moist-cooking techniques.

The cooking process explained

Plate of Thai Basil Chili Chicken garnished with fresh basil and chilies

Preparation

Pat chicken dry and cut into 1-inch pieces. Dry chicken sears better and browns quickly.
Mix fish sauce, soy sauce, oyster sauce, brown sugar, and lime juice in a small bowl. Taste: it should be salty-umami with a hint of sweetness and bright acid.
Roughly chop cilantro, wash and strip Thai basil leaves, mince garlic, dice chilies, and slice green onions.

Cooking

Heat a large skillet or wok over high heat until hot. Add vegetable oil and swirl to coat.
Add chicken in a single layer (work in batches if needed). Let it sear without moving for 60–90 seconds, then stir-fry until lightly browned and cooked through (internal temp 165°F / 74°C).
Push chicken to the side; add garlic and chilies to the hot pan. Stir for about 20–30 seconds until fragrant — careful not to burn the garlic.
Pour the prepared sauce over the chicken. Stir to coat and let it bubble for 1–2 minutes so flavors meld.
Turn off the heat and fold in Thai basil, cilantro, and green onions. The residual heat wilts the herbs but keeps their aroma vibrant.
Finish with an extra squeeze of lime if you like a brighter edge.

Serving

Serve immediately over steamed jasmine rice, brown rice, or fried rice.
Garnish with extra Thai basil leaves or a lime wedge for visual pop and freshness.

Ingredient notes and substitutions

Fish sauce: critical for authentic depth; substitute low-sodium soy + a splash of anchovy paste only if necessary.
Thai basil: if it’s unavailable, use sweet basil plus a small pinch of fresh mint to mimic the herbal profile, but the dish will be different.
Chilies: serrano or Thai bird’s eye are good alternatives for heat.
Oyster sauce: replace with a mix of hoisin and a touch of soy for a vegetarian-friendly swap, but it will change the flavor slightly.
Sugar: brown sugar adds molasses notes; use light brown or palm sugar if available.

Best ways to enjoy it

Plate the chicken over a fluffy mound of jasmine rice and spoon the glossy sauce over the top. For variety:

Serve with steamed bok choy or sautéed green beans to add texture.
Toss with cooked rice noodles for a weeknight noodle bowl.
Top with a fried egg (sunny-side up) for an authentic Thai touch.
For a totally different comfort pairing, try this spicy-soulful approach inspired by other chicken chili dishes like Cajun white chicken chili when you want a thicker, stew-like accompaniment.

Storage and reheating tips

Refrigerating: Cool leftovers quickly and store in an airtight container for up to 3–4 days.
Freezing: Freeze in single-use portions for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat gently in a skillet over medium heat with a splash of water or stock so the sauce loosens and the chicken doesn’t dry out. Microwave on medium power in short intervals if necessary.
Food safety: Always ensure reheated chicken reaches 165°F (74°C) before eating. Do not refreeze previously frozen-and-thawed leftovers.

Pro chef tips

High heat and a hot pan are your friends for good sear and flavor — but don’t let the garlic burn.
Slice chicken uniformly for even cooking.
Add herbs off heat: basil and cilantro lose brightness if cooked too long.
Taste the sauce before adding: you can adjust salt with soy or fish sauce, sweetness with brown sugar, and brightness with lime.
If you want more sauce, add 1–2 tablespoons water or chicken stock when you add the sauce to the pan.

Creative twists

Vegetarian: use firm tofu, pressed and pan-fried, then toss with the same sauce; replace fish sauce with a mushroom-based vegan fish sauce or soy + seaweed.
Protein swap: ground chicken or turkey cooks very quickly and soaks up the sauce nicely.
Extra veg: add bell peppers, snap peas, or baby corn during the stir-fry stage for color and crunch.
Low-sodium: reduce soy and fish sauces and boost umami with a dash of mushroom powder or grated dried shiitake.
Noodle bowl: toss with pad thai or rice noodles and garnish with crushed peanuts for texture.

Your questions answered

Q: How long does this take from start to finish?
A: Plan for 25–35 minutes: 10–15 minutes prep, 10–15 minutes cooking. Stir-fries are quick once mise en place is ready.

Q: Can I make this milder for kids?
A: Yes. Reduce or omit the chilies and remove seeds. Add a little extra brown sugar and lime to keep the flavor balanced.

Q: Is fish sauce mandatory?
A: Fish sauce delivers a distinctive umami and saltiness; if you must avoid it, substitute low-sodium soy plus a teaspoon of anchovy paste or a splash of mushroom soy for depth. Flavor won’t be identical but will still be tasty.

Q: Can I prep this ahead?
A: You can chop herbs and measure sauces ahead, even marinate chicken briefly, but combine fresh herbs at the end for best aroma.

Conclusion

For variations and inspiration beyond this recipe, see this reliable take on Thai basil chicken from RecipeTin Eats’ Thai Basil Chicken, a classic community-tested version on Allrecipes’ Pad Krapow Gai, and a quick 30-minute spin from So Much Food Blog’s Thai Basil Chicken.