Ingredients & Substitutions
Here I explain the best ingredients for this Thai chicken recipe with basil, what each one does in the recipe, and substitution options. For measurements, see the recipe card.
Sauce:
Many Thai basil chicken recipes use oyster sauce to create a sweet, salty, and savory flavor, but I opted for a cleaner-ingredient sauce without the refined sugar:
Fish Sauce – Gives the sauce a savory umami flavor. Nothing else is quite like it, but the closest substitute would be a mixture of anchovy paste mixed with coconut aminos, soy sauce, or tamari. Coconut Aminos – Adds a combination of savory, umami, and slightly sweet flavors. This is my go-to soy sauce substitute, but you could also use low sodium soy sauce instead. Honey – For natural sweetness. I usually use sugar-free honey, but regular also works.
Thai Basil Chicken:
Olive Oil – Oil is needed for sauteing the chicken and vegetables. Some recipes use vegetable oil, but I prefer healthier olive oil. You can use avocado oil, coconut oil, or any heat-safe cooking oil. Chicken – I used boneless skinless chicken thighs cut into very small pieces, but you could also make this Thai basil chicken recipe with boneless skinless chicken breasts instead. Either way, cut the chicken into very small pieces. Alternatively, you could use ground chicken instead. Veggies – Including bell peppers and onions. I used bell peppers and yellow onion, but almost all kinds will work. You could also use shallots instead of onions. Thai Chilies – These peppers are known for being very spicy, ranging from moderately hot to extremely hot. To make this Thai dish less spicy, you can substitute milder chili peppers, like jalapeños (the mildest, but still spicy) or serrano peppers (for more heat, but less intense than Thai chili peppers). Garlic – I use fresh minced garlic for the best flavor, but you can also use 2 teaspoons of jarred garlic if you prefer. If you must, you could also substitute 1/2 teaspoon garlic powder. Thai Basil Leaves – Unlike regular sweet basil, Thai basil has a spicy, anise (licorice-like) flavor. If you can’t find it, regular basil will work, but will taste different. Sea Salt
How To Make Thai Basil Chicken
This section shows how to make Thai basil chicken stir fry, with step-by-step photos and details about the technique, to help you visualize it. For full instructions with amounts and temperatures, see the recipe card. For more texture and variety, try using other vegetables, like snap peas, carrots, broccoli florets, mushrooms, zucchini, or baby corn.
Storage Instructions
Store: Keep leftover Thai basil chicken in an airtight container in the refrigerator for 3-4 days. Meal prep: Double the recipe and store in individual meal-sized containers in the refrigerator. This dish makes a great chicken meal prep idea! Reheat: Warm up in the microwave, or on the stovetop over medium heat, stirring often. Freeze: Cool, pour into a zip lock bag, and store in the freezer for up to 3 months. Thaw in the fridge overnight before reheating.
What To Serve With Thai Basil Chicken
At Thai restaurants, this dish is typically called pad krapow gai, and it is served over jasmine rice and topped with a fried egg. It’s pretty much a one-pan meal! However, you could also serve this spicy Thai basil chicken with other types of rice, such as white rice, fried rice, brown rice, or even (my personal fave shown above) cauliflower rice. A refreshing Thai salad or savory egg drop soup would also pair well with this dish.
More Spicy Asian Recipes
If you like the heat of this Thai chicken recipe with basil, try some of my other spicy Asian-inspired dishes: Please enter your first name for your account. Your saved recipe will also be sent to your email. Nutrition info does not include optional salt and is calculated using sugar free honey.
