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A bowl of Thai basil chicken served over rice.

Thai Basil Chicken

This Thai basil chicken is finely diced chicken that is stir fried with bell peppers, shallots and fresh basil leaves, all in a savory sauce. A take out classic that's quick and easy to make in the comfort of your own home!
Course Main
Cuisine Asian
Keyword thai basil chicken
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4
Calories 217kcal
Author Sara Welch


For the sauce

  • 1/2 cup chicken broth
  • 1 tablespoon oyster sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 1 1/2 teaspoons corn starch

For the stir fry

  • 1 tablespoon vegetable oil
  • 1 pound boneless skinless chicken thighs coarsely chopped
  • 1 red bell pepper cored, seeded and thinly sliced
  • 1 green bell pepper cored, seeded and thinly sliced
  • 1/4 cup shallots diced
  • 1 tablespoon garlic minced
  • 1 small serrano chili thinly sliced. omit if you don't like heat
  • 1 cup small fresh Thai basil leaves
  • salt and pepper to taste
  • rice for serving


For the sauce

  • Place all the sauce ingredients in a medium bowl. Whisk until well combined.

For the stir fry

  • Heat the oil in a large pan over high heat. Add the chicken and cook for 4-5 minutes, stirring occasionally. Season the chicken with salt and pepper to taste.
  • Add the red and green bell peppers and shallots, then cook for another 4-5 minutes or until peppers have softened.
  • Add the garlic and serrano pepper. Cook for 1 more minute.
  • Pour the sauce over the chicken and vegetables, then bring to a simmer.
  • Cook for 1-2 minutes or until sauce has just thickened. Taste and add more salt and pepper if needed. Stir in the basil leaves, then serve immediately, over rice if desired.



Calories: 217kcal | Carbohydrates: 11g | Protein: 24g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 108mg | Sodium: 941mg | Potassium: 488mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1083IU | Vitamin C: 66mg | Calcium: 22mg | Iron: 1mg