Save to Pinterest The first time I made this, I didn't have holy basil at all. I stood in my kitchen staring at a bowl of stir-fried chicken and realized I'd left the most important ingredient at the market. But then something clicked—I grabbed what I had, tossed in some Thai basil, and the whole thing came alive in a way I wasn't expecting. That happy accident taught me that this dish isn't fussy; it just wants bold, bright flavors and the confidence to work with what you've got.
I made this for my neighbor last spring when she brought over fresh basil from her garden—she mentioned offhand that she'd grown some Thai varieties and suddenly I had my dinner plan. Watching her face when she tasted it was the real win; she went quiet for a second, then asked for the recipe while her rice bowl was still half full. That's when I knew this one was a keeper.
Ingredients
- Chicken thighs or breasts (500 g, thinly sliced): Thighs stay juicier if you're not careful with heat, but breasts work fine if you slice them thin so they cook fast and don't dry out.
- Soy sauce (3 tbsp): This is your base savory note; use the regular stuff, not the low-sodium kind, because you want that deep umami punch.
- Oyster sauce (2 tbsp): The secret weapon that adds sweetness and richness without tasting fishy; don't skip it.
- Fish sauce (1 tbsp): I know it smells intense straight from the bottle, but it melts into the sauce and makes everything taste more Thai—trust the process.
- Brown sugar (1 tbsp): Just enough sweetness to balance the salt and fish sauce; white sugar works too.
- Water (2 tbsp): Keeps the sauce from being too thick and syrupy.
- Garlic (4 cloves, minced): Mince it fine so it breaks down into the oil and coats everything with flavor.
- Thai chilies (2–3, finely sliced): These are hotter than you think, so start with less and add more if you like it spicy.
- Onion (1 small, thinly sliced): Adds sweetness and texture; don't skip the slicing—thin pieces cook in seconds.
- Red bell pepper (1, thinly sliced): The color is beautiful and the flavor softens just enough to be sweet, not crunchy.
- Holy basil (1 cup packed): This is the star; if you can't find it, Thai basil is a close second, and regular basil will do in a pinch, though the flavor profile shifts.
- Jasmine rice (4 cups cooked): Its fragrance is almost as important as the chicken; if you've only made regular white rice, jasmine will change your mind.
- Lime wedges (optional): A squeeze at the end brightens everything and cuts through the richness.
Instructions
- Blend your sauce:
- Whisk together the soy sauce, oyster sauce, fish sauce, brown sugar, and water in a small bowl until the sugar dissolves. This step takes 30 seconds and saves you from scrambling later when things are moving fast on the heat.
- Get your wok hot:
- Pour a tablespoon of oil into a large skillet or wok and let it heat over medium-high until it shimmers and moves like water. You'll feel the heat radiating before you touch it.
- Bloom the aromatics:
- Add the minced garlic and sliced chilies to the hot oil and stir constantly for about 30 seconds—this is when your kitchen smells like Thailand. You're not cooking them; you're just waking them up.
- Soften the onion:
- Toss in the onion slices and keep stirring for about a minute until the edges turn translucent and you can smell the sweetness. It'll soften more as things cook.
- Cook the chicken:
- Add all the chicken at once and let it sit for about 30 seconds before you start stirring—this helps it brown instead of steam. Stir-fry for 4 to 5 minutes until the pieces are cooked through and the edges are golden.
- Add the pepper:
- Toss in the bell pepper strips and cook for another 2 minutes until they're tender but still have a tiny bit of snap. Don't let them get mushy.
- Sauce and sizzle:
- Pour the sauce mixture over everything and stir until the chicken and vegetables are coated. Let it bubble and reduce for about a minute so the sauce gets a little sticky and clings to the chicken.
- Finish with basil:
- Remove from heat immediately and stir in all the holy basil leaves—the heat will wilt them into the sauce and release that peppery, almost minty flavor. Don't cook it; just let it wilt.
- Serve and enjoy:
- Spoon the chicken mixture over bowls of jasmine rice and add a lime wedge on the side if you want that brightness cutting through the richness.
Save to Pinterest My mom tasted this the first time I made it for her and said, unprompted, that it reminded her of this tiny restaurant we went to years ago in Bangkok. That moment meant more to me than any compliment because suddenly this weeknight dinner was also a little time machine, bringing back a memory she thought she'd forgotten.
Why Holy Basil Matters
Holy basil is not the same as the sweet basil you'd use in Italian cooking. It has a peppery, almost spicy edge and a hint of clove and licorice that regular basil can't replicate. When you stir it in at the last second, it releases these oils that coat your mouth with warmth and make the whole bowl feel alive. If you can find it fresh at an Asian market, grab it—the difference between fresh and dried is night and day, and this dish deserves the fresh stuff.
The Wok versus The Skillet
You don't need a wok for this, but if you have one, use it—the high sides keep ingredients from flying off the counter as you're frantically stirring, and the shape lets heat distribute faster. A large skillet works just fine though; the key is having enough surface area that the chicken isn't crowded and can actually brown instead of steaming in its own juices. Either way, medium-high heat is your friend.
Make It Your Own
This recipe is a foundation, not a rulebook. I've added snap peas, made it with shrimp, thrown in bamboo shoots straight from a can with no shame. Some people crack a fried egg on top right before serving, and honestly, that golden yolk mixing into the sauce is worth the extra five minutes. The sauce is flexible too—if you like things sweeter, add more sugar; if you want heat, add more chili or a pinch of chili flakes.
- A crispy fried egg on top makes this feel like a proper restaurant dish and adds richness to every bite.
- If you can't find fish sauce, use a little extra soy sauce, though the depth won't be quite the same.
- Make the sauce ahead of time and store it in a jar for the nights when you're too tired to think.
Save to Pinterest This dish became my comfort food the way some people have mac and cheese—quick enough for a Tuesday night, impressive enough for when friends show up hungry, and flexible enough that I haven't made it the same way twice. That's the mark of a recipe worth keeping.
Recipe FAQs
- → What type of basil works best for this dish?
Holy basil is traditional for its spicy, peppery flavor, but Thai basil or Italian basil can be used as alternatives if unavailable.
- → Can I adjust the heat level?
Yes, increase the number of Thai chilies or add chili flakes to suit your preferred spice level.
- → What is the best cut of chicken to use?
Boneless, skinless chicken thighs or breasts thinly sliced work well, providing tender, flavorful bites.
- → How should I serve this dish?
Serve the stir-fry hot over steamed jasmine rice, with optional lime wedges for extra brightness.
- → Are there any allergen considerations?
This dish contains soy, shellfish, and fish from the sauce ingredients; gluten-free alternatives are recommended for sensitive diets.