Thai Basil Chicken Recipe

I always enjoy making Thai Basil Chicken when I’m in the mood for something lively. Fresh chicken thighs, fiery Thai red chillies, garlic and fish sauce work together with a dash of palm sugar and plenty of basil leaves to create a unique blend of flavors perfect for a low carb meal.

I’ve always loved cooking dishes that pack a punch of flavor and this Thai Basil Chicken really does not disappoint. I first tried it when I was experimenting with different Asian recipes and it quickly became a favorite.

I start with thinly sliced chicken thighs for a tender bite and toss in minced garlic, thinly sliced Thai red chillies, and shallots to create that incredible, spicy aroma. A bit of fish sauce, dark soy sauce and a touch of palm sugar really bring out a delicious mix of sweet and savory notes, making it a satisfying meal any time of day.

I love stirring in a generous cup of Thai basil leaves at the end for a burst of freshness that complements the heat perfectly. Whether I’m serving it over cauli rice or in lettuce wraps, this is one dish that always captures the true essence of Thai street food and keeps me coming back for more.

Why I Like this Recipe

I really love this recipe because the flavors hit me hard – it’s spicy and savory in a way that just wakes up my taste buds every time. I also like how quick and simple it is to make so even on busy days i can whip it up without too much hassle. I appreciate that I can easily control the heat by adjusting the chillies; that way i always feel like it’s just right for my mood. Lastly, i love that this dish is low carb and still super satisfying, making it a perfect balance of taste and a healthier option for me.

Ingredients

• Chicken thighs: Packed with protein and rich flavor for a satisfying bite.
• Garlic: Fragrant and healthy, lending a savory, slightly spicy kick.
• Thai red chillies: Brings intense heat and vitamin C, boosting the dish’s zest.
• Fish sauce: Provides a salty umami layer that deepens and balances flavors.
• Palm sugar: Adds a gentle sweetness to contrast the spicy and salty notes.
• Thai basil leaves: Fresh and peppery, offering an aromatic finish to every bite.

Ingredient Quantities

• 500g boneless, skinless chicken thighs, thinly sliced
• 2 tablespoons vegetable oil
• 4 cloves garlic, minced
• 4-6 Thai red chillies, thinly sliced (adjust to your heat level)
• 2 shallots, thinly sliced
• 1 tablespoon fish sauce
• 1 tablespoon dark soy sauce
• 1 teaspoon palm sugar (or brown sugar)
• 1 cup Thai basil leaves, loosely packed
• Cauli rice or lettuce wraps, for serving

How to Make this

1. Heat the vegetable oil in a large pan or wok over medium-high heat until it’s nice and hot.

2. Toss in the minced garlic, thinly sliced shallots and Thai red chillies and stir-fry for about 30 seconds until they start to smell really good.

3. Add the thinly sliced chicken thighs and keep stirring until they turn white and get just a little bit of color on them.

4. Drizzle in the fish sauce and dark soy sauce, then sprinkle the palm sugar over the chicken. Stir everything together so the chicken is coated evenly.

5. Keep stir-frying for another 3-4 minutes until the chicken is cooked all the way through and the sauces are bubbling up.

6. Once the chicken is fully cooked, toss in the Thai basil leaves and stir quickly so they wilt without losing their flavor.

7. Taste the stir-fry and adjust the seasoning if needed, adding more chillies or a splash of fish sauce if you want extra heat.

8. Remove the pan from the heat as soon as the basil is nicely wilted and the dish is looking saucy.

9. Serve your Thai Basil Chicken hot over some cauli rice or in fresh lettuce wraps as a satisfying low carb meal.

10. Enjoy your spicy, aromatic dish that brings a perfect slice of Thai street food straight to your own kitchen!

Equipment Needed

1. Large pan or wok
2. Knife and cutting board
3. Measuring spoons
4. Spatula or wooden spoon
5. Prep bowl
6. Serving dish

FAQ

Thai Basil Chicken Recipe Substitutions and Variations

• Chicken thighs: You can use chicken breasts or even pork slices if you’re looking for a change in texture.
• Vegetable oil: Try substituting with canola oil or coconut oil which adds a subtle flavor twist.
• Thai red chillies: If you dont have these at hand, jalapeños or even a pinch of dried red pepper flakes will do the trick.
• Fish sauce: For a less fishy option, use extra soy sauce with a tiny bit of sea salt or a dash of tamari.
• Dark soy sauce: You can replace it with regular soy sauce and a pinch of brown sugar if you cant find the dark version.

Pro Tips

1. Make sure all your ingredients, like the chicken and garlic, are cut into similar sizes so they cook evenly and nothing gets over or underdone. Sometimes if the pieces vary too much, some might end up dry while others are still raw.

2. When stir-frying the garlic, shallots and chillies, watch ’em real close. They can burn quick which can ruin the flavor. I found it works better to keep stirring constantly and not let them sit in one spot in the pan.

3. If you really want to amp up the flavor, try marinating the chicken in a bit of fish sauce and palm sugar for 10 minutes before cooking. This extra step can make the dish taste even more robust.

4. Add the Thai basil at the very end and only for a few seconds. This way, it wilts just enough to release its flavor without losing that fresh, aromatic kick.