Asian Stir Fry

Thai Basil Chicken Stir Fry

Sizzling chicken, fragrant basil, and tender veggies bathed in a sweet-savory sauce come together fast for a restaurant-worthy weeknight dinner.

The moment this Thai Basil Chicken Stir Fry hits the pan, the garlic sizzles and the bright scent of fresh Thai basil wraps the kitchen in an instant vacation vibe, making weeknights feel special.

I love making it on busy weeknights when I want something bold and flavorful in under thirty minutes, or when the fridge needs a quick refresh with chicken, veggies, and a little shine.

One pan, minimal cleanup, and that addictive sweet soy tang with peppery herbs make it a go-to favorite that my family reaches for again and again.

Recipe at a Glance

⏱Prep Time10 mins

🔥Cook Time15 mins

🕐Total Time25 mins

🍰Servings4 servings

🇺🇸CuisineThai

🔢Calories~350 per serving

Ingredients

For the stir fry

1 pound boneless skinless chicken thighs, cut into bite-sized pieces

2 tablespoons soy sauce

1 tablespoon fish sauce

1 tablespoon brown sugar or coconut sugar

1 tablespoon cornstarch

1 tablespoon vegetable oil

3 cloves garlic, minced

1 small onion or 1 cup thinly sliced shallots, halved

1 red bell pepper, thinly sliced

1 cup broccoli florets

1 cup snap peas or sliced green beans

1 small carrot, julienned

1 cup fresh Thai basil leaves, loosely packed

1 small Thai chili or 1/2 teaspoon red pepper flakes (optional)

2 green onions, thinly sliced

Cooked jasmine rice for serving

For the sauce

3 tablespoons soy sauce

1 tablespoon fish sauce

1 tablespoon brown sugar or coconut sugar

1 teaspoon rice vinegar or lime juice

1/2 teaspoon sesame oil

1 small garlic clove, grated

Substitutions & Variations

★Use boneless chicken breasts instead of thighs if you prefer, and cut into even pieces for quick cooking.

★Swap fish sauce with soy sauce or tamari for a vegetarian version, and add a squeeze of lime for brightness.

★Replace brown sugar with honey or maple syrup, and stir it in with the other sauce ingredients.

★If you don’t have Thai basil, use Italian basil and add a small pinch of anise seed or a drop of anise extract.

★Add sliced mushrooms, baby corn, or bok choy for more veggies and texture.

Step-by-Step Instructions

Prep the sauce

In a small bowl, whisk together soy sauce, fish sauce, brown sugar, rice vinegar, sesame oil, and grated garlic until the sugar dissolves. Set within easy reach.

Marinate the chicken

In a medium bowl, combine chicken with 2 tablespoons soy sauce, 1 tablespoon fish sauce, 1 tablespoon brown sugar, and cornstarch. Toss gently and let sit for 5 to 10 minutes.

Heat the wok or skillet

Place a large wok or skillet over medium-high heat, add vegetable oil, and swirl to coat. You want the surface hot enough that a drop of water sizzles instantly.

Cook the chicken

Add the marinated chicken in a single layer and sear without stirring for 1 to 2 minutes, then toss and cook until just cooked through and lightly browned.

Add aromatics

Push the chicken to one side, add a splash of sauce to the empty space, then add garlic, onion, and chili. Let it sizzle for 30 seconds and stir to combine.

Stir in vegetables

Add bell pepper, broccoli, snap peas, and carrot. Toss frequently for 3 to 5 minutes until veggies stay crisp-tender and are coated in the savory sauce.

Finish with sauce and basil

Pour the remaining sauce over the veggies, toss to coat, then turn off the heat. Stir in most of the fresh Thai basil leaves and sliced green onions.

Taste and adjust

Give it a quick taste; add a squeeze of lime, a pinch more sugar, or a dash of soy if you like it tangier, sweeter, or saltier.

Serve hot

Divide the sizzling Thai Basil Chicken Stir Fry over bowls of steamed jasmine rice and garnish with extra basil leaves and green onions right before serving.

Enjoy immediately

This dish is best enjoyed right away while the basil is fragrant and the sauce is glossy coating every bite.

Pro Baker Tips

✓Keep prep simple by prepping all veggies before heating the pan so the stir fry stays quick and lively.

✓For extra fragrance, bruise the basil leaves gently between your hands before adding them to the pan.

✓Store any leftovers in an airtight container in the fridge for up to 2 to 3 days, and reheat gently in a skillet to keep the texture bright.

Storage & Serving Notes

◆Refrigerate leftovers in a covered container for 2 to 3 days.

◆Reheat on the stovetop over medium heat, adding a splash of water or broth to refresh the sauce.

Serving Suggestions

Serve this vibrant Thai Basil Chicken over fluffy jasmine rice or noodles for a satisfying, restaurant-worthy meal.

›Over steamed jasmine rice

›With rice noodles for a lighter feel

›Garnished with extra Thai basil and sliced green onions

Frequently Asked Questions

Can I make this with chicken breast?

Yes, use boneless chicken breasts and cut them into bite-sized pieces. They may cook a bit faster, so watch closely and avoid overcooking.

What if I don’t have fish sauce?

Swap it with an extra tablespoon of soy sauce and add a squeeze of lime for brightness and depth.

How do I keep the basil from tasting bitter?

Add the basil at the end and avoid overcooking it; gentle heat keeps the flavor sweet and fragrant.

Can I double the recipe for a crowd?

Absolutely, just use a larger skillet or work in batches so the chicken sears and the veggies stay crisp-tender.

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Go Make It!

This Thai Basil Chicken Stir Fry is quick, bold, and endlessly customizable, so it’s perfect for busy weeknights or when you want to impress without the stress—happy cooking!

Thai Basil Chicken Stir Fry Recipe