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.
Lena says
I added a little water for more sauce and to cut the salt but otherwise a fabulous dish!
imma africanbites says
Thank you for sharing those tips, Lena!
lori says
i want to make this tonight but I would love it to have more sauce on it? what should I do
imma africanbites says
Hi, Lori. If you want more sauce in this recipe, I’d say you 4x the soy and fish sauce mixture and taste according to preference.
Veronica says
I cooked this with thighs and it was amazing! You are the real deal with these brilliant recipes. When I was cooking this my boyfriend complained about the fishy smell but once he started eating it he could not shut up on how amazingly tasty it was. Thank you! Also I cooked an egg in the chicken grease like they do at the thai restaurants and it was a huge hit !
ImmaculateBites says
That’s good to hear. I am So Thrilled!! Thanks for taking time out to share your thoughts
Ama says
I made this today and just finished eating it. Delicious! I doubled the recipe. I wish I could’ve marinated over night, so the chicken could absorb more of the sauce. Any recommendations? Maybe I should cut the chicken into smaller pieces? I know breast tends to be a bit dry. Nevertheless, excellent receipe! Oh, I also threw some jalapeño in!
imma africanbites says
Love the addition of jalapeño, Ama. I might have to try it next time with it. I’d probably cut the chicken into bite-sized pieces and would double or 4x the sauce as noted by others above. Thanks for trying it out.
Jessica says
Thank you for the recipe!!! This was super yummy! My 20 month old seem to really really enjoy eating it! (we had the non spicy version where I removed the sriracha and red chili flakes… but i added ginger) . I also substituted lightly sauteed zucchini and carrot noodles instead of rice, delicious!
THANK YOU FOR SHARING!
imma africanbites says
I love your own take on this recipe, Jessica. Way to go! And thank you for stopping by!
Bernadette says
zucchini and carrot noodles–what a great idea! Thanks for sharing.
Leslie says
I found your Thai Basil Chicken recipe and discovered your blog through Yummly. I made the chicken last night, and it came out perfect the first time! So delish!! I served the chicken over cauliflower rice, but could also have served over a bed of greens as well, for a tasty salad. I can’t wait to see what other delicious recipes you have on your blog!
ImmaculateBites says
Awesome! Thanks for taking the time to let me know .
Debbie L. says
Delicious!!! Totally satisfied my favorite takeout dish craving. We have been trying to cut back on carbs so instead of rice I quickly sautéed lightly salted zucchini noodles in a bit of sesame oil and olive oil. Tasted great!
ImmaculateBites says
I’m so pleased to hear that Debbie! Thanks for sharing your feedback!
Kay says
Great recipe! Had it with brown rice today, absolutely delicious!
Made it with a few modifications: added shrimps, bell peppers and spring onions for more veggies, and oyster sauce after scouting other recipes.
Wow, really good, quick and tasty.
My only mistake was I somehow bought shrimp with shell on (which I haven’t done in years), and had to spend time peeling and deveining, while debating if I should just stick with chicken 🙂 Was well worth the effort though! 🙂
Thanks for the recipe … will try with beef next time — no shell-on 🙂
Susan says
This was delicious. My husband got thai basil at the farmer’s market, so I was looking for a dish which required it. My youngest doesn’t like spicy things, so the rest of us put the crushed red pepper and Sriracha on as condiments after the dish was cooked. Instead of rice, I like it with rice noodles. I soaked them for 9 minutes, drained and threw them in with the cooked mixture and stir fried for a few minutes. I made 4x the sauce so that I would have enough to coat the noodles. Perfection.
ImmaculateBites says
Fantastic! Thanks for providing feedback and tips with us Susan.
Valerie says
Thanks for the great recipe. It would be helpful if you added cooking times, to better guage when to cook sides,, that would be helpful. I didn’t put any siracha and cut the crushed red peppers in half and it was perfect, spice wise, for my husband and I, but still a little spicy for our 3 year old. I can’t imagine how spicy the original is! I used a leek instead of the onion because I can’t digest them, and it was perfect. Lastly, I added the fried basil to the top, but I didn’t find it added much to the dish, I would omit that step in the future. Thank you so much.
ImmaculateBites says
Am on it ! Thanks for taking the time to provide feedback.
Liz says
Thai Basil is my favorite dish!! Made this for dinner and instead of rice put it over zucchini noodles, literally amazing and super easy!! Thanks so much for sharing!!!
ImmaculateBites says
My pleasure ! So happy to hear it worked out for you.
Isabel Eats says
I made this for dinner tonight and it’s SOO GOOD! Lovely recipe 🙂
ImmaculateBites says
Fantastic! Glad you liked it .
Soniya says
I just made this and this turned out way better than take out. I pretty much followed the recipe exact, except I added some red bell peppers for some veggie content. Will be making this again and again. Great recipe!!
ImmaculateBites says
AWESOME! Thanks for the feedback!
Kris says
I made this last night for the first time – was really good. I ended up doctoring the sauce a bit as I used a bit too much fish sauce at the beginning but the end result was fantastic! I would like mine with a bit more sauce but the flavors were great and this was pretty easy. Thanks so much for sharing. This one is headed right to my recipe box.
ImmaculateBites says
Awesome! Thanks for giving this a try kris.So glad that you took the time to provide feedback. Will definitely make a note on the recipe for those that want extra sauce.
Melanie says
Just cooked it for Father’s Day for my Jamaican-American Family….I hope they like it. It tastes awesome to me! I made two batches – one with more kick and one for the small ones….and I have fresh thai basil – growing in our backyard to add…..so good. THANKS! We are going to try all your recipes! Thanks. We cook. It is what we do!!!
ImmaculateBites says
Thanks for the feedback Melanie- Am I glad you are going to try out my recipes, so looking forward to see which ones you try out.