Thai Basil Chicken Stir Fry
Thai Basil Chicken Stir Fry is loaded with tons of fresh vegetables. A quick and easy one-skillet weeknight meal that takes less than 30 minutes to make!
Love Thai food? Check out my Thai Basil Beef and my Homemade Pad Thai recipe. They’re much better than the restaurant!
I love stir-fries because they are quick and easy. Perfect for a busy weeknight. This Thai Basil Stir Fry takes just 30 minutes start to finish to throw together.
This colorful Thai Basil Chicken Stir Fry stir fry is loaded with tons of fresh vegetables. I choose my favorite: sugar snap peas, green and red bell peppers, and onions. You can always substitute what you have on hand. Broccoli would also be a great addition.
There is a little bit of heat from the jalapeño. For me, nothing beats exxxxxtra spicy food so I add some Sriracha to my stir fry as well as extra jalapeño.
I cook the veggies on high heat so they get nice and caramelized on the outside and tender on the inside. I like to slightly undercook them so they still have a bit of a crunch to them.
Serve this Thai Basil Chicken Stir Fry with a side of white or brown rice. Coconut rice would be awesome with this!
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What you’ll need for this recipe
- Oil: A neutral tasting oil like canola, light olive oil, or avocado oil would work. If you like the taste of coconut, coconut oil would be great as well!
- Chicken: Bonless, skinless chicken breasts, cooked whole. You may need to pound them down a little to cook evenly.
- Bell peppers: I added green and red, however, feel free to add your favorites!
- Snap peas: Snap peas add sweetness and crunch! Snow peas are a good substitution.
- Onion, garlic, and ginger: Plenty of flavor is brought on with these 3 ingredients. Use pre-minced ginger and garlic, and pre-diced onions to save on time (and tears!).
- Jalapeño: A kick of heat comes with a little jalapeño. You can increase the heat by adding more jalapeño or choosing a different pepper like serrano, or even Thai peppers.
- Hoisin: A sweet, salty and tangy sauce, this adds plenty of umami.
- Soy sauce: Soy sauce brings even more umami and saltiness. Use light sodium soy sauce to ease up on the salt, and try gluten-free or tamari to avoid wheat.
- Lime juice: Lime juice elevates all of the flavors of this Thai Basil Chicken Stir Fry beautifully. Lemon juice is a good substitute.
- Basil: Finally, the dish’s namesake, fresh basil is sliced and sprinkled on top.
How to make this Thai Basil Chicken Stir Fry
- Cook the chicken: Add 1 tablespoon of oil to a large skillet over medium-high heat. Add in chicken breast and saute until fully cooked, flipping halfway. About 8 minutes.
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Rest: Take chicken out of the pan and set aside. Let the chicken sit for 5 minutes and slice into strips. Allowing the chicken to rest keeps it nice and juicy!
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Add oil: Meanwhile, add the remaining 1 tablespoon of oil to the same skillet.
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Sauté: Add in the bell peppers, snap peas and onions and saute on medium-high heat until they are carmazlied and tender but still have some crunch to them. About 4-5 minutes.
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Add spice and flavor: Add in the garlic, ginger and jalapeño and cook for an additional minute.
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Return chicken and add sauses: Add the sliced chicken back to the pan and stir in the hoisin sauce and soy sauce. Cook for 2-3 minutes.
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Garnish: Take off of the heat and add in the lime juice and basil.
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Serve this Thai Basil Chicken Stir Fry immediately with a side of rice.
Tips for Success
- The trick to an awesome stir fry is a hot pan. I like to get the vegetables caramelized on the outside but still have a nice bite to them. You can use a wok for this recipe or a large skillet.
- Want to make this vegetarian? Leave out the chicken, and add more vegetables or tofu.
- Store any leftovers in the fridge for up to 3 days.
- Reheat in the microwave on stir-fried in a pan until heated through.
What to serve with this Thai Basil Chicken Stir Fry
- White, brown, or cauliflower rice.
- Coconut rice would be delicious with this.
- Best Fried Rice
- Garlic Fried Rice
- Air Fryer Fried Rice
- Cauliflower Fried Rice
- Vegetable Fried Rice
- Roasted Broccoli
- Roasted Cauliflower
Does Thai basil taste like regular basil?
Although very similar, Thai basil has star anise or liquorice-like overtones, and regular basil (also known as sweet basil) is sweeter and more peppery. It’s what you’d find in Homemade Pesto!
What’s the difference between Thai basil and holy basil?
There is such a big difference between Asian varieties of basil and Italian. Thai basil has an anise or liquorice-like flavor, whereas holy basil will remind you more of cloves.
Here are some more 30 Minute Meals to try!
- Thai Red Curry Meatballs
- 30 Minute Lemon Chicken
- One Pan Italian Chicken Skillet
- 30 Minute General Tso’s Chicken
- Creamy Mushroom Carbonara
Thai Basil Chicken Stir Fry
Ingredients
- 2 tablespoons canola oil divided
- 2 whole boneless chicken breasts
- 1 whole red bell pepper sliced
- 1 whole green bell pepper sliced
- 2 cups sugar snap peas
- 1/2 onion sliced
- 2 cloves garlic minced
- 2 teaspoons fresh ginger minced
- 1 teaspoon jalapeño minced
- 1 tablespoon hoisin sauce
- 1/2 tablespoon soy sauce
- 1 tablespoon lime juice
- 2 tablespoons basil sliced
Instructions
- Add 1 tablespoon of oil to a large skillet. Add in chicken breast and saute until fully cooked, flipping halfway. About 8 minutes.
- Take chicken out of the pan and set aside. Let the chicken sit for 5 minutes and slice into strips.
- Meanwhile, add the remaining 1 tablespoon of oil to the same skillet.
- Add in the bell peppers, snap peas and onions and saute on medium-high heat until they are carmazlied and tender but still have some crunch to them. About 4-5 minutes.
- Add in the garlic, ginger and jalapeño and cook for an additional minute.
- Add the sliced chicken back to the pan and stir in the hoisin sauce and soy sauce. Cook for 2-3 minutes.
- Take off of the heat and add in the lime juice and basil.
- Serve immediately with a side of rice.
Recipe Notes
Original recipe from chefsavvy.com. Please do not publish my recipe or pictures without linking back to the original post. Thank you!