u003cstrongu003eCan I use other proteins instead of chicken?u003c/strongu003e

Absolutely! This recipe works well with ground turkey, pork, tofu, or even thinly sliced beef. Just adjust cooking times accordinglyu2014ground meats will cook quickly, while sliced proteins need a bit more attention to avoid drying out.

Spicy Thai Basil Chicken – Quick, Flavorful Thai Favorite

Name: Spicy Thai Basil Chicken Recipe
Prep time: 5 min
Cook time: 7 min
Total time: 12 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

If you crave bold and fiery flavors served up in a flash, this Spicy Thai Basil Chicken Recipe is going to become your new weeknight hero. It’s packed with aromatic herbs, heat, and that unmistakable balance of savory and sweet that just clicks.

A white bowl filled with two main layers: the bottom layer of fluffy white rice and the top layer of cooked ground meat mixed with dark green spinach leaves and small pieces of red chili peppers. The meat is brown with a slightly shiny texture, and the vegetables add a fresh and colorful contrast. The bowl sits on a surface covered with newspaper and herbs, with red chili peppers and green leaves visible in the background. The 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
Spicy Thai Basil Chicken Recipe

Why You'll Love This Recipe

Whenever I make this Spicy Thai Basil Chicken Recipe, I’m reminded why Thai food is one of my favorites—there’s a magic in how simple ingredients create such complex flavors. It’s fast, flavorful, and has a punch that wakes up your taste buds.

Quick and Easy: This recipe hits the table in just about 12 minutes, perfect for those busy evenings when you want something delicious without fuss.
Flavor Explosion: The combination of fresh Thai basil, chilies, and garlic delivers authentic aroma and a spicy kick that feels like a trip to Thailand.
Flexible Ingredients: You can easily tweak the spice level or swap proteins to suit your taste or dietary needs.
Great for Meal Prep: Loved for its reheating-friendly nature, this dish keeps well and tastes just as good the next day.

Ingredients & Why They Work

Each ingredient in this Spicy Thai Basil Chicken Recipe plays a starring role, creating a well-rounded dish through a perfect harmony of heat, aroma, and savory depth. A quick note before shopping: if you want to keep that authentic flavor, seek out fresh Thai basil and bird chilies rather than substitutes.

Flat lay of three red Thai bird chilies, three small shallots sliced in half, five garlic cloves whole and peeled, a small mound of fresh ground chicken, a few fresh green Thai basil leaves, a small white ceramic bowl of golden cooking oil, a small white ceramic bowl of dark soy sauce, a small white ceramic bowl of light fish sauce, a small white ceramic bowl of clear chicken broth, a small white ceramic bowl with granulated sugar, all ingredients evenly spaced and symmetrically arranged 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 usually use a neutral oil with high smoke point, like vegetable or sunflower oil, to handle the intense stir-frying heat without burning.
Thai bird chilies or holland chilies: The real deal in heat here—removing seeds tones down the spice if you’re sensitive.
Shallots: Their sweet, mild flavor adds wonderful depth without overpowering the dish.
Garlic: That punch of aromatic garlic is essential for balancing the chili’s heat.
Ground chicken: Easy to cook and absorbs sauces nicely, making the dish juicy and tender.
Sugar or honey: Just a touch of sweetness to balance the salty and spicy notes.
Soy sauce: Adds saltiness and umami richness.
Fish sauce: Brings that unmistakable Thai flavor—don’t skip it unless you have dietary restrictions.
Chicken broth or water: Used to deglaze the pan and loosen up the mixture while cooking quickly.
Holy or Thai basil leaves: The fragrant pepperminty basil is the real star—fresh basil makes all the difference.

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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 love how adaptable this Spicy Thai Basil Chicken Recipe is! Sometimes, I toss in extra chilies if I’m craving fiery heat, or swap the ground chicken for turkey or even firm tofu to keep it vegetarian-friendly. It’s all about enjoying those layers of flavor your way.

Variation: Adding sliced bell peppers or green beans can turn it into a vibrant stir-fry with extra crunch — tried it on a whim and loved the extra texture it gave!
Milder Version: For less heat, de-seed the chilies or reduce the amount. You’ll still get great flavor without the fire.
Low sodium: Use low-sodium soy sauce and skip or reduce fish sauce if watching salt intake, balancing with extra fresh herbs.

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

In a black wok, there is a colorful stir-fry with three main layers: the bottom layer is a dark brown sauce, shiny and slightly thick; the middle layer has light brown pieces of cooked chicken mixed with green beans and translucent slices of onion; the top layer is fresh green leaves and small bright red cherry tomato halves, scattered on top. A wooden spatula with a smooth texture is resting on the right side inside the wok, slightly covered with sauce. The wok is placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prepare and Sizzle the Aromatics

Heat your wok or large skillet over high heat and add the oil. Right away, toss in the sliced chilies, shallots, and garlic. You want to stir-fry these for just 1-2 minutes until fragrant but be careful not to let the garlic burn. That quick sizzle releases all that delicious aroma that sets the dish apart.

Step 2: Cooking the Chicken Just Right

Next, add your ground chicken straight into that fragrant mix, stirring quickly and breaking it up into tiny bits. Give it about 2 minutes to brown nicely on the outside. Keeping the heat high is my trick here—it locks in juiciness and creates a subtle crust that amps up texture.

Step 3: Season and Deglaze

Sprinkle in the sugar, then pour the soy sauce and fish sauce over the chicken. Stir everything for about a minute, letting those seasonings meld. Now it's time to deglaze the pan with the chicken broth. Because the heat’s high, the liquid will evaporate quickly, coating the chicken with rich flavor without making it soggy.

Step 4: Toss in the Basil and Finish

Finally, stir in the holy or Thai basil leaves just until they wilt—this usually takes less than a minute. You want that fresh herbal punch in every bite, and the basil’s fragrance practically jumps out of the pan. Then, it’s ready to serve (preferably over steaming jasmine rice!).

Top Tip

Over the years, I’ve learned a few small things that really make this Spicy Thai Basil Chicken Recipe pop. These tips come from some trial and error, but trust me—they save you from common mishaps and transform your dish.

High Heat is Key: Don’t turn down the burner! That searing heat quickly cooks your chicken, locks in moisture, and boosts that signature stir-fry flavor.
Don’t Overcrowd the Pan: If you add too much chicken at once, it steams instead of browns. Cook in batches if needed for better texture.
Fresh Basil Only: I tried frozen basil once, and it just dulls the dish. Fresh Thai or holy basil makes all the difference—grab it at Asian markets or grow your own!
Watch Your Garlic: Burnt garlic turns bitter fast—so keep stirring and remove the pan from heat if it starts to brown too quickly.

How to Serve Spicy Thai Basil Chicken Recipe

The image shows a close-up of cooked ground meat mixed with thin slices of red chili and small pieces of onion inside a black pan. The meat is light brown with some darker browned spots, giving a textured look. The red chili pieces add bright color contrast, scattered evenly throughout the dish. A wooden spoon with a smooth, slightly glossy surface is partially resting on the food, with visible cooked bits stuck to it. The background is the edge of the black pan, showing some light reflections. The whole scene is placed on a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually finish my plate with a wedge of lime and a sprinkle of crisp fried garlic or shallots on top—adds crunch and a fresh zing that wakes everything up. A handful of fresh sliced chilies on the side is great if you want to amp the spice further.

Side Dishes

This dish shines alongside steamed jasmine rice, but I also love pairing it with a simple cucumber salad to cut through the heat and add crisp, refreshing contrast.

Creative Ways to Present

For parties, I like serving this Spicy Thai Basil Chicken Recipe over individual lettuce cups, turning it into a fun, hand-held delight. Also, a runny fried egg on top? Absolute game-changer—adds richness that balances the spice beautifully.

Make Ahead and Storage

Storing Leftovers

I store leftover Spicy Thai Basil Chicken in an airtight container in the fridge for up to 3 days. When ready to eat, just reheat it gently on the stovetop or microwave until warmed through—no sogginess, just the same great flavor.

Freezing

This recipe freezes well. After cooling completely, portion into freezer-safe containers. When you thaw and reheat, the texture stays surprisingly good—perfect to prep in bulk if you want to save time on busy weeks.

Reheating

I prefer reheating in a skillet over medium heat with a teaspoon of water or broth to prevent drying out. Stir frequently for even warming and to revive that fresh-from-the-wok flavor.

Frequently Asked Questions:

Can I use other proteins instead of chicken?

Absolutely! This recipe works well with ground turkey, pork, tofu, or even thinly sliced beef. Just adjust cooking times accordingly—ground meats will cook quickly, while sliced proteins need a bit more attention to avoid drying out.

How spicy is the Spicy Thai Basil Chicken Recipe?

It’s moderately spicy, mainly from fresh Thai bird chilies. You can remove the seeds to reduce heat or use fewer chilies. For a mild version, substitute with milder peppers or omit chilies altogether—the delicious basil and garlic flavors will still shine through.

What can I substitute if I don’t have Thai basil?

Holy basil is the best substitute, offering a similar aromatic profile. If you can’t find either, regular sweet basil works too, though it won’t provide that exact peppery kick but still tastes fresh and herbaceous.

Can I make this recipe vegetarian?

Yes! Swap ground chicken for firm or extra-firm tofu (pressed and crumbled), mushrooms, or a mix of vegetables for a vegetarian or vegan version. Just remember to use soy sauce instead of fish sauce or a vegetarian fish sauce alternative to keep it plant-based.

Final Thoughts

This Spicy Thai Basil Chicken Recipe has been one of those dishes I turn to when life gets hectic but I still want something that tastes like I put in the effort. It’s simple, packed with layers of flavor, and can be tailored to exactly how spicy or mild you like it. Give it a try—you might find it becomes one of those go-to recipes you love just as much as I do!

Why You'll Love This Recipe

Ingredients & Why They Work

Make It Your Way