Spicy Thai Basil Chicken – Quick, Flavorful Dinner

Name: Delicious Recipe
Prep time: 3 min
Cook time: 7 min
Total time: 10 min
Cuisine: Thai
Ingredients: 3 to 4 tablespoons oil; 3 Thai bird chilies or holland chilies (de-seeded if desired and thinly sliced); 3 shallots (thinly sliced); 5 cloves garlic (sliced); 1 pound ground chicken; 2 teaspoons sugar or honey; 2 tablespoons soy sauce; 1 tablespoon fish sauce; 1/3 cup low sodium chicken broth or water; 1 bunch holy or Thai basil leaves

Nothing beats the bright kick of fresh herbs and spice in a hurry, and this Spicy Thai Basil Chicken Recipe nails that flavor exactly. If you want dinner that’s ready fast but tastes like you spent hours in the kitchen, you’ll love this one.

A close-up view of two white bowls filled with a dish that has two layers: the bottom layer is fluffy white rice, and the top layer is a mix of cooked ground meat with dark green leafy vegetables and bright red chili pieces scattered throughout. The bowls are placed on a woven mat over a newspaper surface, with fresh green herbs and a long red chili pepper blurred in the background, all on a white marbled texture. The colors are rich and warm, highlighting the texture of the meat and the vibrant leaves and chili peppers. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Spicy Thai Basil Chicken Recipe
Top Tip
How to Serve Spicy Thai Basil Chicken Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Delicious Recipe

Why You'll Love This Recipe

I've made this Spicy Thai Basil Chicken Recipe countless times, and every time it hits the spot. It’s got that perfect balance of heat, sweetness, and fresh herbiness that’s so addictive—and super quick to pull together on a busy weeknight.

Speedy Prep: With just about 10 minutes of active cooking, this recipe works great when you want something satisfying without the wait.
Bold Flavors: The fiery chilies combined with fragrant Thai basil create an authentic punch you simply don’t want to miss.
Simple Ingredients: You likely have most of these staples in your pantry and fridge already, which makes it easy to whip up anytime.
Customizable Heat: Whether you like it mild or full-on spicy, you can adjust the chili level exactly to your taste.

Ingredients & Why They Work

This dish is all about fresh, aromatic spices and a balance of salty, sweet, and savory tones. Knowing why each ingredient plays a role can help you make the best version possible.

Flat lay of three fresh Thai bird chilies, three whole shallots with smooth purple skin, five peeled garlic cloves, a mound of raw ground chicken, a small white bowl of golden cooking oil, a small white bowl of light brown soy sauce, a small white bowl of clear fish sauce, a small white bowl of pale chicken broth, a few sprigs of vibrant green Thai basil leaves, a small white bowl of granulated sugar placed neatly on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Oil: I recommend a neutral oil like vegetable or canola since the chilies and garlic provide the star flavor.
Thai bird chilies or Holland chilies: They pack serious heat, but you can deseed them to tame the spice if you prefer less kick.
Shallots: These add a subtle sweetness and depth that you don’t get from regular onions.
Garlic: Lots of it! Sliced rather than minced releases a mellow garlic flavor as it fries.
Ground chicken: Lean and tender, it soaks up the sauce well and cooks quickly.
Sugar or honey: Just a touch to balance the salty and spicy elements perfectly.
Soy sauce: Adds savory umami essential to Thai cooking.
Fish sauce: The secret to authentic flavor, bringing a salty depth you can’t replicate with just soy.
Low sodium chicken broth or water: Used to deglaze the pan and add moisture without overwhelming the flavors.
Holy or Thai basil leaves: These fragrant leaves give the dish its signature herbal aroma and fresh burst.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to keep this recipe pretty traditional, but tweaking the spice level or swapping the protein is a great way to customize. It’s your kitchen, after all—make it yours.

Variation: Sometimes I use ground turkey or even tofu instead of chicken to mix things up, and it’s just as delicious.
Heat Adjustment: If you want more spice, I add extra chilies or a splash of chili oil at the end.
Ingredient Swap: No holy basil? Regular sweet basil works in a pinch, though the flavor shifts slightly.
Vegan Version: Replace meat with mushrooms or tempeh, and use soy sauce only, skipping fish sauce for a vegan-friendly dish.

Step-by-Step: How I Make Spicy Thai Basil Chicken Recipe

A black wok filled with a colorful stir fry sits on a white marbled surface. The stir fry has several layers: light brown chunks of chicken, bright red chopped tomatoes, crisp green beans cut into short pieces, and small bits of translucent sautéed onions mixed throughout. Fresh green basil leaves are scattered on top, adding a bright pop of color. A light brown wooden spatula is partly submerged in the dish, resting diagonally across the right side of the wok. The wok handle extends toward the bottom of the image. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Sizzle the Aromatics

Start by heating your oil in a wok over high heat. Toss in the thinly sliced chilies, shallots, and garlic, frying them for 1 to 2 minutes until fragrant but not burnt. This step builds the foundation of flavor, so watch closely and stir often to prevent burning.

Step 2: Cook the Chicken

Next, add the ground chicken. Stir-fry for about 2 minutes, breaking it up into small pieces as it cooks. You want it cooked through but still tender, so don’t overcook! Keeping the chicken moving around the wok helps it brown nicely without drying out.

Step 3: Add Sauces and Sugar

Sprinkle in the sugar, soy sauce, and fish sauce. Stir to combine and let the flavors meld for about a minute. This is where that balance of salty, sweet, and umami comes alive. If you ever feel the flavor needs a little lift, taste and adjust at this point.

Step 4: Deglaze and Wilt Basil

Pour in the chicken broth to deglaze the pan. Since your heat is high, the liquid will evaporate quickly, soaking up all those tasty browned bits from the bottom of the wok. Finally, toss in the holy basil leaves and stir-fry just until they wilt—around 30 seconds. Serve immediately over freshly steamed rice for the best experience!

Top Tip

After making this dish dozens of times, a few things really helped me nail the authentic flavor and texture every single time. These tips might save you some frustration and guarantee delicious results.

High Heat Is Key: Cooking on high heat keeps the chicken juicy and seals in the flavors fast without stewing it.
Don’t Overcook Basil: Toss it in just before serving to preserve its bright fragrance and color.
Chili Prep: Slice chilies thinly but watch your eyes—using a sharp knife helps keep the process quick and clean.
Taste and Adjust: Every batch can be a little different depending on your soy or fish sauce brand, so taste before finishing and tweak as needed.

How to Serve Spicy Thai Basil Chicken Recipe

The image shows a close-up of cooked minced meat mixed with red chili slices and small pieces of onion, all being stirred with a wooden spoon in a dark cooking pan. The minced meat is light brown with a slightly crispy texture, while the red chili slices add bright red touches scattered around. The small onion pieces are translucent and light yellow, blending with the meat. The wooden spoon has a warm brown color with visible wood grains, partially coated with some sauce or oil from the cooking. The background has a subtle white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I like to finish mine with a wedge of lime to squeeze over the top and a scattering of fresh sliced red chili or extra basil leaves for color. These fresh elements brighten the dish and add a lovely contrast to the heat.

Side Dishes

Steamed jasmine rice is the classic pairing, but I’ve also enjoyed it with cauliflower rice for a lower-carb option. A simple cucumber salad on the side cools things down and adds crunch. If you want veggies, stir-fried greens like bok choy or snap peas are great.

Creative Ways to Present

For special occasions, I’ve served this vibrant dish in Thai lettuce wraps for a fun handheld meal. Another favorite is plating it with a fried egg on top—a traditional touch that adds richness and makes the dish extra satisfying.

Make Ahead and Storage

Storing Leftovers

Leftovers keep well in an airtight container in the fridge for up to 3 days. I usually cool the dish slightly before refrigerating to avoid condensation, which keeps the texture intact.

Freezing

Freezing works fine, too—just portion into freezer-safe containers without the basil (add fresh leaves when reheating). It’ll keep for about a month. I thaw overnight in the fridge before reheating gently.

Reheating

I reheat leftovers in a hot pan rather than the microwave to keep the meat from drying out and to revive the fresh flavors. Adding a splash of chicken broth or water while reheating helps keep it juicy. Then stir in fresh basil leaves at the very end.

Frequently Asked Questions:

Can I use ground beef or pork instead of chicken?

Absolutely! Ground pork is very traditional in Thai cooking and works beautifully here, giving the dish a richer flavor. Ground beef can be used as well, but keep in mind the texture and taste will be a bit different from the original recipe.

What if I can’t find holy basil?

If holy basil is not available, Thai sweet basil is the next best option and is often easier to find. It will give the dish a slightly different aroma but still maintain the basil’s fresh, herbaceous quality.

How spicy is this dish really?

Using Thai bird chilies gives this dish a pretty respectable heat level, but if you prefer milder food, you can deseed the chilies or use fewer of them. On the flip side, you can always add more chilies or chili flakes if you love a fiery punch.

Can I prepare parts of this recipe ahead of time?

Definitely! You can slice the shallots, garlic, and chilies ahead and keep them refrigerated. Ground chicken can also be portioned and ready to go. Just toss everything quickly in the wok when you’re ready to cook for a fresh and fast meal.

Final Thoughts

This Spicy Thai Basil Chicken Recipe has found its way into my regular dinner rotation because it’s just so dependable and delicious. Whether you want a quick solo meal or something to impress friends without the fuss, this dish delivers every time. I hope you enjoy making it as much as I do—give it a try and let those bold Thai flavors brighten up your weeknight!

Why You'll Love This Recipe

Ingredients & Why They Work

Make It Your Way