This Easy Thai Basil Chicken Stir-Fry is a vibrant and tasty dish filled with chicken, fresh basil, and colorful veggies. It’s quick to make, which is perfect for busy evenings!
I love how the aroma of basil fills the kitchen while cooking. Plus, it tastes amazing over rice—just like a little bowl of happiness on a plate! 
Key Ingredients & Substitutions
Chicken: I recommend using boneless skinless chicken thighs for their juiciness. If you’re looking for a lighter option, chicken breasts work well too. For a vegetarian twist, substitute with tofu or tempeh—just make sure to press tofu to remove excess moisture!
Thai Basil: Thai basil has a unique flavor that pairs perfectly with this dish. If you can’t find it, sweet basil can be a substitute, but expect a milder taste. You could also try using a combination of mint and regular basil to mimic the flavor.
Vegetables: Green beans and red bell pepper add great color and crunch, but you can swap them out for other veggies like snap peas, broccoli, or even zucchini, depending on what’s in season or in your fridge.
Chilis: For a milder dish, reduce the amount of bird’s eye chilis or remove the seeds. If you want extra heat, consider adding some chili paste or sriracha while cooking!
How Do I Perfectly Stir-Fry My Ingredients?
Stir-frying is all about speed and high heat. Here are some tips to get it just right:
- Make sure your pan or wok is hot before adding any oil. This prevents sticking and gives a nice sear.
- Keep everything moving in the pan! Stir constantly to cook evenly and avoid burning.
- Cook the chicken first until browned and cooked through. Remove it and add back later to avoid overcooking.
- Introduce vegetables based on their cooking time. Add quick-cooking ones like bell peppers last to keep them crisp.
- Finish with the basil and remove from heat immediately to prevent it from wilting too much.
Following these tips will ensure your stir-fry is delicious and light! Enjoy cooking!
Easy Thai Basil Chicken Stir-Fry
Ingredients You’ll Need:
For the Stir-Fry:
- 1 lb (450g) boneless skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 cups fresh Thai basil leaves (or regular sweet basil if unavailable)
- 1 cup green beans, trimmed and halved
- 1 red bell pepper, chopped into chunks
- 4 cloves garlic, thinly sliced
- 2-3 Thai bird’s eye chilis or other small hot chilis, chopped (adjust to taste)
- 2 tablespoons vegetable oil
For the Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1 teaspoon sugar
For Serving:
- Cooked jasmine rice, for serving
How Much Time Will You Need?
This delicious dish takes about 10 minutes to prepare and about 10-15 minutes to cook, making it a quick meal ready in 20-25 minutes! Perfect for a busy weeknight dinner!
Step-by-Step Instructions:
1. Prep Your Ingredients:
Start by getting all your ingredients ready. Cut the chicken into bite-sized pieces, slice the garlic and chilis, chop the green beans and red bell pepper, and pick the basil leaves off the stems. Having everything ready will make cooking a breeze!
2. Heat the Oil:
In a large pan or wok, heat the vegetable oil over medium-high heat. Be sure the oil is hot before adding anything to help prevent sticking.
3. Cook the Aromatics:
Add the sliced garlic and chopped chilis to the pan and stir-fry for about 30 seconds, just until they become fragrant. Be careful not to burn them!
4. Cook the Chicken:
Next, add the chicken pieces to the pan. Stir-fry for about 4-5 minutes, or until the chicken is cooked through and starting to brown. Make sure to keep everything moving in the pan!
5. Add Vegetables:
Once the chicken is cooked, toss in the green beans and red bell pepper. Continue to stir-fry for another 2-3 minutes until they are crisp-tender. This adds great texture to your dish!
6. Mix in the Sauce:
Now it’s time for the sauce! Stir in the soy sauce, oyster sauce, fish sauce, and sugar. Mix everything well so the chicken and vegetables are nicely coated.
7. Add the Basil:
Remove the pan from heat and gently fold in the fresh basil leaves until they just begin to wilt. The heat will enhance the basil’s aroma and flavor!
8. Serve it Up:
Your stir-fry is ready! Serve it immediately over steamed jasmine rice, and if you like, garnish with a few extra basil leaves. Enjoy your vibrant and tasty Easy Thai Basil Chicken Stir-Fry!
FAQ for Easy Thai Basil Chicken Stir-Fry
Can I Use Other Proteins in This Recipe?
Absolutely! Shrimp, pork, or even tofu are great alternatives. Just adjust cooking times: shrimp cooks quickly (about 2-3 minutes), while tofu should be pressed and cut into cubes. Cook until heated through and golden brown.
How Can I Make This Dish Spicier or Milder?
To increase the spice level, add more bird’s eye chilis or a dash of chili flakes. If you prefer a milder flavor, reduce the number of chilis or omit them entirely; you can also substitute with bell pepper for crunch without the heat.
Can I Make This Dish Ahead of Time?
Yes! You can prepare the chicken and vegetables ahead, storing them separately in the fridge for up to 2 days. When ready to cook, stir-fry as described but keep in mind that the veggies should be sautéed just before serving for maximum freshness!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, use a pan on medium heat with a splash of water or oil to prevent sticking, or microwave until heated through. Enjoy again soon!
