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Prep time: 12 mins | Cook time: 8 mins | Total time: 20 mins | Servings: 4

Make this popular Thai chicken recipe anytime with this easy recipe. Throw this together in minutes and enjoy a plate of authentic Thai Basil Chicken in the comfort of your home.



2 tbsp oyster sauce

3 tbsp sweet soy sauce

1 tbsp fish sauce

1/4 tsp ground black pepper

1/4 c. chicken broth

Stir Fry:

1 lb ground chicken

4 garlic cloves, finely chopped or minced

2 tbsp vegetable, canola, or peanut oil

1–2 Thai or Serrano chiles, seeded and thinly sliced

1 small red onion, sliced

1 c. Thai basil leaves, stem removed, loosely packed

1 red bell pepper, sliced

How to make Thai Basil Chicken

Step 1: Combine the sauce ingredients in a small bowl. Set aside.


Step 2: In a wok or large skillet, heat the oil over high heat. Once the oil is hot, add the garlic and chiles to the wok and cook for about 20 seconds, stirring continuously. Then, add the ground chicken and continue to cook for an additional 3 to 4 minutes, breaking the meat up into small chunks. Drain the excess liquid once the chicken is no longer pink.

Step 3: To the wok, add the onions and red bell peppers. Stir fry for about a minute before pouring in the sauce. Continue to cook for another 2 minutes, stirring, until the sauce has thickened. Lastly, add the basil, stir, and cook further until wilted and the chicken is completely cooked.


You can use a mixture of 3 tbsp regular, low sodium, or lite soy sauce with a pinch of granulated or brown sugar if the sweet soy sauce is not available.

For this recipe, you can use regular basil (Italian basil) in place of Thai Holy Basil or sweet basil (aka Thai basil).

Feel free to chop the basil if desired or leave them whole.

For presentation, garnish the dish with some fresh basil leaves.

Nutrition Facts:

Calories: 311 kcal (16%) | Carbohydrates: 20g (7%) | Protein: 21g (42%) | Fat: 16g (25%) | Saturated Fat: 8g (50%) | Cholesterol: 98mg (33%) | Sodium: 967mg (42%) | Potassium: 749mg (21%) | Fiber: 1g (4%) | Sugar: 13g (14%) | Vitamin A: 1275IU (26%) | Vitamin C: 48.5mg (59%) | Calcium: 32mg (3%) | Iron: 1.4mg (8%)


PIN THIS RECIPE to any of your relevant boards if you want to make it later...