Thai Basil Chicken – Make this takeout at home in less than 20 minutes. It’s insanely flavorful, healthier, and lighter than the takeout version and guaranteed hit with the family.
I would eat this, any day of the week, and for any length of time, but it’s especially perfect for this time of the year,
My reasoning tells me that it is somewhat healthy, that is, if you choose to make it so(cut back on the oil). So basically I am still upholding my new years resolution.
Garlic, basil and chili pepper are one heavenly pair! Boy! Am so obsessed with these Thai flavors. Yes, I may tend to use this term loosely around here but I really am.
I can say for a fact that am not the only one, cause as soon as I start making it, everyone wants to know what am making- then they start flocking to the kitchen or salivating.
Before my blogging days I use to incorporate these flavors in my cooking as often as I could. Now, not so much- I have to diversify right? But when I want something quick and have some basil laying around, am on it – like white on rice. I doubled the batch. The first set of these did not end up on the blog-we just could not resist. The aromatic flavors waving through the house would make you extremely hungry. They are laying peacefully in my tummy.
Traditionally, Thai basil chicken is pretty spicy while this one has quite a kick to it; it is definitely on the mild side. Instead of using the “super hot” red chili pepper, I sub with sriracha sauce and pepper flakes so my mini sous chef can also enjoy it too!
If you are heat seeker definitely add more chili sauce or use the spicy red chili, if you can find them.
For an extra special touch, light fry basil until crispy and use as garnish.
Enjoy!
Watch How to Make It
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Thai Basil Chicken
Ingredients
- 2-3 tablespoons vegetable oil
- 1 teaspoon sriracha sauce
- 1 teaspoons crushed red pepper
- 1 medium onion chopped
- 4 cloves garlic sliced (about 3 tablespoons)
- 1 pounds skinless boneless chicken breasts, cut into bite-size pieces
- 2 teaspoon brown sugar
- 1 tablespoons fish sauce or more adjust to taste
- 1 tablespoons soy sauce
- 3/4 cup fresh basil leaves about 10 or more leaves
Instructions
- If you are serving with rice start cooking the rice before you start making the chicken
- Heat oil in a wok or saucepan swirl to coat pan and then add onions, garlic, sriracha sauce and pepper flakes sauté until fragrant. About 2 to 3 minutes. Be careful not to let it burn
- Add chicken, cook until chicken is longer pink and it is slightly brown. You may add a little water , if desired to prevent burns.
- Then add soy sauce, sugar and fish sauce- continue cooking until the sauce thickens and the chicken is fully cooked.
- Finally stir in the basil leaves. Turn off the heat once the leaves are wilted.
- Transfer to a serving plate and serve with rice.
Tips & Notes:
- Thai basil chicken is pretty spicy while this one has quite a kick to it; it is definitely on the mild side. Instead of using the “super hot” red chili pepper, I sub with sriracha sauce and pepper flakes.
- If you are heat seeker definitely add more chili sauce or use the spicy red chili, if you can find them.
- For an extra special touch, light fry basil until crispy and use as garnish.
Dan from Platter Talk says
Beautiful photos and a delicious sounding dish here. Nicely done!
ImmaculateBites says
Thanks Dan.
Ose says
Pls wat is sriracha sauce ?
ImmaculateBites says
Sriracha is hot sauce/pepper.
mel says
Hi immaculate, would there be any great xhange in flavor if i leave out the fish sauce?… btw this looks very delicious.
Thanks for your reply
ImmaculateBites says
Hi Mel, with all the flavors going on in this dish it will still taste great.So go ahead and make it without the fish sauce.
Philo says
I made this just now and its really good. Yummmm…
sheila says
i love this reciept and it looks tasty
Lucy says
Hi. what can i use instead of the sriracha sauce as we don’t have it in my country?.
ImmaculateBites says
Any hot pepper sauce.
Liz says
Looks absolutely delicious yet very simple steps.
ImmaculateBites says
Thanks Liz.
Nicky @ Kitchen Sanctuary says
oh I want this right now! Great photos!
ImmaculateBites says
Thanks Nicky!! So do I
Nagi@RecipeTin Eats says
LOVE Thai Basil Chicken! My version is a wee bit different but similar veins. If you get a chance, try it with Thai Basil!
Rachel @LittleChefBigAppetite says
This looks so delicious!
ImmaculateBites says
Thanks Rachel.
Thalia @ butter and brioche says
I love basil chicken.. it’s always what I order when I get thai takeout. Thanks for reminding me how delicious it is, I have to make this recipe soon!
ImmaculateBites says
Thalia, It sure is – let me know if you make it.
Charlene @ That Girl Cooks Healthy says
I’m about to take the next flight to the states to feast with you Imma. Again, stunning photo’s and I’m a sucker for thai food so I won’t give this recipe a miss. I love the backlight photography it certainly accentuated the chicken…good job!
ImmaculateBites says
Girl, you know I need a partner in crime- so come on over. We can feast on Thai food all day long.
It was so frustrating trying to shoot(Raining and dull weather). Glad you liked it!
Fisayo says
Looks delish! Looking forward to giving it a try!!
ImmaculateBites says
Fisayo, you are going to love it!
ImmaculateBites says
Clara, I don’t see why not. Let me know how it works for you.
Clara says
Looks good! Am loving all the flavors. Question, Can I use boneless chicken thigh with these ?