Thai Basil Chicken Thighs – A Fragrant, Weeknight-Friendly Favorite
This is the kind of dish that turns a regular weeknight into something special. Thai basil chicken thighs are savory, slightly sweet, and full of bold, aromatic flavors that come together fast. The sauce clings to juicy chicken, the basil stays bright and peppery, and every bite has a little kick.
It’s simple enough for busy nights, yet it tastes restaurant-worthy. Serve it over jasmine rice with a squeeze of lime, and you’re set.
Ingredients
Method
- Prep the sauce: In a small bowl, mix soy sauce, oyster sauce, fish sauce, dark soy (if using), brown sugar, and rice vinegar or lime juice. Stir until the sugar dissolves. Set aside.
- Get everything ready: Slice the chicken into bite-size pieces. Mince the garlic and slice the chilies and shallot. Pick the basil leaves and keep them dry and ready.
- Heat the pan: Set a large skillet or wok over medium-high heat. Add oil and let it shimmer. You want it hot before the aromatics go in.
- Bloom the aromatics: Add garlic, chilies, and shallot. Stir-fry for 30–45 seconds, just until fragrant. Don’t let the garlic brown deeply.
- Sear the chicken: Add the chicken in an even layer. Let it sear undisturbed for 1 minute, then stir-fry until the pieces lose their raw color, about 3–4 minutes.
- Add optional veggies: If using bell peppers or green beans, add them now. Stir-fry 2–3 minutes until just crisp-tender.
- Sauce it up: Pour in the sauce. Toss to coat, and cook another 2–3 minutes until the sauce thickens slightly and the chicken is cooked through. The glaze should be glossy and clingy.
- Finish with basil: Turn off the heat. Throw in the basil leaves and black pepper. Toss until the basil wilts but stays bright, about 20–30 seconds.
- Taste and adjust: Add a pinch more sugar for balance, a splash of fish sauce for savoriness, or an extra squeeze of lime for brightness, if needed.
- Serve: Spoon over hot jasmine rice. Garnish with extra chilies or basil if you like. Lime wedges on the side are a nice touch.
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Get Your Program TodayWhat Makes This Recipe So Good
- Bold flavor in minutes: Chili, garlic, fish sauce, and soy sauce deliver a punchy, balanced sauce without fuss.
- Juicy, forgiving chicken: Chicken thighs stay tender and flavorful, even if you cook them a bit longer than planned.
- Thai basil magic: This special basil adds a peppery, slightly anise-like aroma you can’t get from sweet basil.
- Weeknight-friendly: One pan, common pantry staples, and a 25–30 minute total cook time.
- Flexible heat level: You control the spice with fresh chiles or chili paste, so it suits everyone at the table.
What You’ll Need
- Chicken thighs: 1.5–2 pounds, boneless and skinless, cut into bite-size pieces
- Thai basil: 2 packed cups of leaves (holy basil works great if you can find it; sweet basil in a pinch)
- Garlic: 5–6 cloves, minced
- Fresh chilies: 2–4 Thai bird’s eye chilies, thinly sliced (adjust to taste)
- Shallot: 1 medium, thinly sliced (or 1/2 small red onion)
- Soy sauce: 2 tablespoons
- Oyster sauce: 2 tablespoons
- Fish sauce: 1 tablespoon
- Dark soy sauce: 1 teaspoon (for color and depth; optional)
- Brown sugar: 1–2 teaspoons (or palm sugar)
- Rice vinegar or lime juice: 1 teaspoon, for brightness
- Neutral oil: 1–2 tablespoons (canola, avocado, or peanut oil)
- Black pepper: 1/2 teaspoon, freshly ground
- Optional veggies: Sliced red bell pepper, green beans, or baby corn
- To serve: Steamed jasmine rice and lime wedges
Step-by-Step Instructions
- Prep the sauce: In a small bowl, mix soy sauce, oyster sauce, fish sauce, dark soy (if using), brown sugar, and rice vinegar or lime juice. Stir until the sugar dissolves.
Set aside.
- Get everything ready: Slice the chicken into bite-size pieces. Mince the garlic and slice the chilies and shallot. Pick the basil leaves and keep them dry and ready.
- Heat the pan: Set a large skillet or wok over medium-high heat.
Add oil and let it shimmer. You want it hot before the aromatics go in.
- Bloom the aromatics: Add garlic, chilies, and shallot. Stir-fry for 30–45 seconds, just until fragrant.
Don’t let the garlic brown deeply.
- Sear the chicken: Add the chicken in an even layer. Let it sear undisturbed for 1 minute, then stir-fry until the pieces lose their raw color, about 3–4 minutes.
- Add optional veggies: If using bell peppers or green beans, add them now. Stir-fry 2–3 minutes until just crisp-tender.
- Sauce it up: Pour in the sauce.
Toss to coat, and cook another 2–3 minutes until the sauce thickens slightly and the chicken is cooked through. The glaze should be glossy and clingy.
- Finish with basil: Turn off the heat. Throw in the basil leaves and black pepper.
Toss until the basil wilts but stays bright, about 20–30 seconds.
- Taste and adjust: Add a pinch more sugar for balance, a splash of fish sauce for savoriness, or an extra squeeze of lime for brightness, if needed.
- Serve: Spoon over hot jasmine rice. Garnish with extra chilies or basil if you like. Lime wedges on the side are a nice touch.
Storage Instructions
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Reheating: Warm gently in a skillet over medium heat with a splash of water to loosen the sauce.
Avoid overcooking to keep the chicken tender.
- Freezer: Freeze for up to 2 months. Thaw overnight in the fridge, then reheat as above. Add fresh basil after reheating for best flavor.
Health Benefits
- Protein-rich: Chicken thighs provide quality protein to support muscles and keep you satisfied.
- Herb-powered: Thai basil is rich in antioxidants and adds flavor without extra calories.
- Balanced meal: Paired with rice and optional veggies, you get a mix of carbs, protein, and fiber.
- Customizable sodium: You can reduce soy sauce or use low-sodium versions to manage salt intake.
- Healthy fats: Using a small amount of neutral oil keeps the dish light while improving texture and flavor.
Common Mistakes to Avoid
- Overcrowding the pan: Too much chicken at once lowers the heat and causes steaming.
Cook in batches if your pan is small.
- Burning the garlic: Garlic goes from golden to bitter fast. Keep the heat hot but controlled, and stir constantly during the first minute.
- Adding basil too early: Basil should hit the pan at the end off the heat. Overcooking makes it dull and limp.
- Ignoring balance: Taste the sauce.
If it’s too salty, add a little sugar or lime. If it’s flat, a touch more fish sauce can wake it up.
- Using the wrong basil: Sweet basil works in a pinch, but Thai or holy basil gives that signature peppery bite.
Alternatives
- Protein swaps: Use ground chicken or turkey for a classic pad kra pao-style texture. Pork, shrimp, or firm tofu also work well.
- Vegetarian version: Use extra-firm tofu or tempeh.
Swap fish sauce for soy sauce plus a splash of mushroom sauce or a vegan fish sauce.
- Gluten-free: Choose tamari instead of soy sauce and ensure your oyster sauce is gluten-free or use a gluten-free stir-fry sauce.
- No Thai basil: Mix sweet basil with a few mint leaves and a pinch of ground white pepper to mimic that peppery-note. It’s not exact, but it’s good.
- Low heat option: Skip the bird’s eye chilies and use a mild red chili or a small dollop of chili crisp oil for aroma without intense spice.
FAQ
Can I use bone-in chicken thighs?
Yes, but it will take longer and won’t stir-fry as easily. If using bone-in, sear them first, then simmer gently in the sauce until cooked through.
For the best texture and speed, boneless is the way to go.
What’s the difference between Thai basil and holy basil?
Thai basil has a sweet, anise-like, peppery flavor with sturdy leaves. Holy basil (krapao) is more peppery and slightly clove-like. Both are great here, but holy basil is traditional for pad kra pao-style dishes.
Use whichever you can find.
Is fish sauce necessary?
It adds deep umami and that unmistakable savory edge. If you don’t use fish sauce, increase soy sauce slightly and add a splash of mushroom sauce or a pinch of MSG to round out the flavor.
How spicy should this be?
It’s up to you. Two bird’s eye chilies give a medium kick.
Go up to four for hot, or down to one for mild. You can also deseed the chilies to tame the heat.
Can I meal prep this?
Yes. Cook the chicken and sauce, cool, then refrigerate.
Add fresh basil when reheating to keep the flavor bright. Pack with rice and a simple cucumber salad for a full meal.
What rice is best?
Steamed jasmine rice is classic. Its aroma pairs perfectly with the basil and sauce.
Brown jasmine works too if you prefer more fiber and a nuttier taste.
In Conclusion
Thai basil chicken thighs offer big flavor with little effort. With a quick sauce, fragrant basil, and juicy chicken, it’s a fast favorite you’ll come back to often. Keep the steps simple, adjust the heat to your taste, and finish with fresh basil for the best results.
Serve it hot over jasmine rice, add a squeeze of lime, and enjoy a satisfying, home-cooked meal any night of the week.
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