Amazing Thai basil chicken in 20 minutes

If you’re staring down a busy weeknight and need something that tastes like you spent hours simmering sauces, you need Thai basil chicken in your life right now. Seriously, it’s magic. I’m Anna, and I’m obsessed with finding simple, flavorful chicken recipes that make everyday cooking feel joyful instead of stressful.

I believe great food doesn’t need complicated steps or obscure ingredients. My whole kitchen philosophy revolves around testing and tweaking recipes until they deliver maximum flavor in minimum time. This 20-minute stir-fry is one of my absolute favorites because it’s packed with that savory, garlicky punch that makes Asian-inspired meals so satisfying.

Trust me, once you master this technique, you’ll be whipping up this amazing Thai basil chicken every week. It’s quick, it’s bold, and it’s tested right here on my own chaotic stovetop. No heading needs to be written for the introduction.

Gather Your Ingredients for Authentic Thai Basil Chicken

We have to move fast with this recipe, so having everything prepped is key—that’s the secret to any great stir-fry! Don’t worry if you don’t have every single item perfect, but these measurements get us that incredible, balanced flavor profile we’re aiming for in just 20 minutes.

Essential Components for Thai Basil Chicken

For the main event, you’ll want about a pound of boneless, skinless chicken breasts sliced thinly so they cook fast. We’re loading it up with fresh veggies: one small red onion, one red bell pepper, and about a cup and a half of broccoli florets. Don’t forget the aromatics! Two minced garlic cloves are mandatory, and if you like some real heat, toss in one or two Thai chiles, or use a half teaspoon of crushed red pepper flakes instead.

• 1 tablespoon avocado or peanut oil
• 1 pound boneless, skinless chicken breasts, thinly sliced
• 1 small red onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1\u00bd cups broccoli florets
• 2 garlic cloves, minced
• 1\u20132 Thai chiles or \u00bd teaspoon crushed red pepper flakes (optional)
• 1\u00bd cups fresh basil leaves (Thai or sweet basil)

Creating the Flavorful Sauce Base

This is where the savory, salty, and sweet notes come together. Whisk these four things together in a small bowl before you even turn on the stove. That way, when the chicken is done, you just pour it right in. We need two tablespoons of low-sodium soy sauce, one tablespoon of oyster sauce—or mushroom soy sauce if you prefer—one tablespoon of rice vinegar for that necessary tang, and just one teaspoon of brown sugar to balance everything out. Finish it with a quarter teaspoon of black pepper.

• 2 tablespoons low-sodium soy sauce
• 1 tablespoon oyster sauce or mushroom soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon brown sugar
• \u00bc teaspoon black pepper

Why You’ll Love This Quick Thai Basil Chicken Recipe

Honestly, I keep this recipe on rotation because it solves the weeknight dinner dilemma perfectly. It’s fast, it’s packed with flavor, and it uses simple steps that even a beginner can nail on the first try.

• It’s ready in 20 minutes flat—seriously, prep and cook time combined!
• The flavor is intensely savory, garlicky, and wonderfully herby thanks to that fresh basil.
• The technique is pure stir-fry simplicity, meaning less scrubbing later.

Step-by-Step Instructions for Perfect Thai Basil Chicken

Okay, the ingredients are chopped, the sauce is whisked—now we move fast! This is stir-fry territory, so you need high heat and constant motion. Don’t walk away from the stove for a second once things start sizzling! We are aiming for that beautiful, slightly charred texture on the veggies and perfectly cooked chicken.

Prepping the Wok and Vegetables

Get your largest skillet or wok screaming hot over high heat. I mean it, high heat! Pour in that tablespoon of oil—I prefer peanut oil for this because it handles the temperature so well. Once the oil shimmers, toss in your onions, bell pepper, and broccoli florets. Stir-fry these guys hard for about three to four minutes. You want them to start getting tender but still have a nice snap left to them; we don’t want mushy vegetables here!

After those first few minutes, quickly make a small space in the center of the pan and drop in your minced garlic and those optional chiles or red pepper flakes. Cook them for just 30 seconds until you can really smell that garlic aroma—be careful not to burn it! Once fragrant, use a slotted spoon to quickly transfer all those beautiful, crisp-tender vegetables onto a clean plate. We’re setting them aside so they don’t overcook while we deal with the protein.

Cooking the Chicken Safely

Now, back to the hot pan—no need to add more oil unless the pan looks completely dry. Add your thinly sliced chicken to the wok and spread it out a bit so it hits the hot surface quickly. Stir-fry this for about four to five minutes. The key here is cooking it all the way through. You must check that internal temperature reaches 165°F or 74°C. I always keep a quick-read thermometer handy for chicken because safety is non-negotiable, even on a busy night! If you are looking for other quick chicken ideas, check out this guide on chicken stir fry recipe.

Once the chicken is no longer pink inside and has reached that magic temperature, it’s time to bring back the veggies.

Combining the Sauce and Finishing the Thai Basil Chicken

While the chicken is finishing up, take that sauce mixture you whisked earlier—the soy sauce, oyster sauce, vinegar, sugar, and pepper—and pour it right over the hot chicken in the wok. Stir that around instantly so it starts bubbling and thickening around the meat. Now, return all those reserved vegetables to the pan. Toss everything together for about one or two minutes. You’re just reheating the veggies and letting them get coated in that gorgeous sauce.

The very last thing we do, and this is crucial for that signature Thai flavor, is add the basil. Dump in those one and a half cups of fresh basil leaves and stir for just a few seconds until they wilt down. Don’t cook the basil too long, or it turns dark and loses its perfume! Scoop this fragrant Thai basil chicken immediately over your jasmine rice, grab those lime wedges, and sprinkle on the scallions. Dinner is served! You can find more inspiration for quick meals like this on our Pinterest page.

Tips for Making the Best Thai Basil Chicken

Even though this recipe is super fast, a few small details can take your Thai basil chicken from good to restaurant-quality amazing. I’ve learned these little tricks over many, many attempts, and they really make a difference in the final taste and texture. Paying attention to the herb and the heat source is what separates a decent stir-fry from one you’ll make every single week!

The absolute most important thing, like I mentioned before, is checking that internal temperature on the chicken. It’s so easy to overcook chicken when you’re stir-frying on high heat, but hitting 165°F (74°C) ensures it’s safe without turning dry and rubbery. Trust me, a quick check with a thermometer saves you from dry bites! For more tips on cooking chicken perfectly, see this article on juicy baked chicken breasts.

Basil Choice and Substitutions

If you can find it, please hunt down Thai basil. It has these amazing, slightly spicy, anise-like notes that are just essential to that classic flavor profile. If you absolutely cannot find it at your market, sweet basil—the kind you use for pesto—is a fine substitute. It won’t have that signature kick, but it will still be wonderfully fragrant and delicious. Remember, only toss it in right at the very end!

Also, if you are cooking vegetarian or just ran out of oyster sauce, don’t panic! The recipe notes suggest using mushroom soy sauce as a direct swap. It gives you that deep umami savoriness without needing any animal products. It mixes right into the sauce base exactly the same way.

Serving Suggestions for Your Thai Basil Chicken

This vibrant Thai basil chicken is really meant to be served over fluffy jasmine rice. The rice is the perfect neutral base to soak up all that garlicky, savory sauce you created. Don’t skip this part; it makes the meal complete!

For the final flourish, you absolutely must finish it with a squeeze of fresh lime juice right before you eat. That little bit of acid brightens up the whole dish instantly. I also love sprinkling on a generous amount of chopped scallions for a final pop of color and a little extra oniony bite. It’s stunning on the plate! If you enjoy flavorful chicken dishes, you might also like this loaded chicken salad recipe.

Storage and Reheating Instructions for Leftover Thai Basil Chicken

I always hope there are leftovers because this stuff tastes even better the next day, but you have to store it right so the chicken doesn’t get tough when you reheat it. Since we cooked everything together, it’s super easy to keep it fresh for a couple of days.

The key to leftovers is avoiding the microwave if you can, or at least being extremely gentle with it. The intense heat of the microwave tends to steam the chicken and make it chewy, especially since we cooked it so fast originally.

Here is how I handle the leftovers to keep that stir-fry magic alive:

• Storage: Once completely cooled, transfer the Thai basil chicken and rice mixture into an airtight container. It keeps beautifully in the refrigerator for up to three days.
• Reheating Gently: The best method is stovetop reheating. Place a small amount in a non-stick skillet over medium-low heat. Add just a tiny splash of water or broth—maybe a teaspoon—to help create a bit of steam. Cover the pan for a minute or two until heated through. This keeps the chicken tender!
• Microwave Quick Fix: If you must use the microwave, put the leftovers in a microwave-safe dish and cover it loosely with a damp paper towel. Heat in short 30-second bursts, stirring in between, until just warm.

Storage Type	Maximum Time
Refrigerator (Airtight)	3 Days
Freezer (Airtight, best without rice)	1 Month

Frequently Asked Questions About Thai Basil Chicken

I get so many questions about this recipe, which just proves how many of you are looking for fantastic, quick dinners! Since this Asian chicken stir-fry moves so fast, people always wonder about substitutions and prep work. Here are the things I hear most often:

Can I make this Thai Basil Chicken ahead of time?

You absolutely can meal prep this, but I have a little tip for you. For the best texture, I highly recommend cooking the chicken and vegetables, making the sauce, and setting everything aside *before* you add the basil. Store the cooked chicken, veggies, and sauce mixture in one container, and keep the fresh basil in a separate baggie. When you are ready to eat, reheat the chicken mixture and toss in the fresh basil right at the very end. This keeps the basil vibrant and prevents it from getting soggy when it chills.

What is the best way to adjust the heat level?

This is totally up to your spice tolerance! If you love flavor but can’t handle much heat, just skip the optional Thai chiles or red pepper flakes entirely. The garlic and soy sauce still give you tons of savory flavor. If you want it blazing hot—and I mean *really* hot—use two full Thai chiles, seeds and all, and maybe even double the amount of crushed red pepper flakes if you’re feeling brave. Remember, the heat builds slightly as it sits, so start low if you’re unsure!

Is it possible to use ground chicken instead?

Yes, you can definitely swap out the sliced chicken for ground chicken! It actually makes the cooking time even quicker. If you use ground chicken, you won’t need to transfer the vegetables out temporarily. Just brown the ground chicken first, then add the garlic and chiles, and finally add the vegetables back in with the sauce. It’s an even faster way to get this quick dinner on the table! If you are interested in other ground chicken recipes, check out the ground chicken stir fry recipe.

Estimated Nutritional Data for Thai Basil Chicken

Remember, these numbers are just an estimate based on the ingredients listed, and your actual counts might change depending on your specific brands or if you add extra oil or rice. But this gives you a good ballpark idea for this flavorful meal!

Nutrient	Amount (Per Serving)
Calories	310
Total Fat	11g
Carbohydrates	18g
Protein	32g

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