Go Back
–+ servings
Thai Basil Chicken

Savory Thai Basil Chicken in Just 20 Minutes

A quick and flavorful Thai Basil Chicken recipe ready in just 20 minutes, perfect for busy nights.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Ground Chicken Main protein source; can substitute with beef or pork.
  • 2 pieces Thai Bird’s Eye Chilis Adjust quantities per spice preference.
  • 3 cloves Garlic Fresh, smashed for flavor.
For the Sauce
  • 2 tablespoons Oyster Sauce Substitute with soy sauce for vegetarian option.
  • 2 tablespoons Soy Sauce/Dark Soy Sauce Tamari can be used for gluten-free.
  • 1 tablespoon Fish Sauce Optional; omit for vegetarian.
  • 1 teaspoon Sugar Can be reduced or substituted.
For the Vegetables
  • 1 tablespoon Vegetable Oil Other neutral oils like canola also work.
  • 1 medium Yellow Onion Can use shallots or red onion.
  • 1 cup Green Beans Substitute with bell peppers or zucchini.
  • 1 cup Basil Thai basil is ideal.
Optional Additions
  • 2 pieces Fried Eggs Top for extra indulgence.
  • 2 pieces Lime Wedges For garnish.

Equipment

  • large skillet
  • Medium bowl
  • Knife
  • Cutting Board

Method
 

Step-by-Step Instructions
  1. Minced the Thai bird’s eye chilis and garlic together until you achieve a rough paste.
  2. In a medium bowl, combine oyster sauce, soy sauce, fish sauce (if using), and sugar, mixing until sugar dissolves.
  3. Heat vegetable oil in a large skillet over medium-high heat until shimmering, then add the garlic and chili paste, sautéing for about 30 seconds.
  4. Add the ground chicken to the skillet, cooking undisturbed for 2 minutes, then stir and continue cooking until no longer pink, about 2–3 minutes.
  5. Pour the sauce over the chicken, stirring to coat, and cook for 1–2 minutes until flavors meld and sauce thickens slightly.
  6. Add the sliced onion and green beans, cooking for an additional 2 minutes until veggies soften but remain crunchy.
  7. Turn off the heat and toss in the fresh basil leaves, mixing gently until wilted.
  8. Serve over steamed rice, optionally topping with fried eggs and lime wedges.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 15gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 90mgSodium: 700mgPotassium: 450mgFiber: 3gSugar: 2gVitamin A: 800IUVitamin C: 40mgCalcium: 30mgIron: 2mg

Notes

Store leftover Thai Basil Chicken in an airtight container for up to 3 days, or freeze for up to 2 months.

Tried this recipe?

Let us know how it was!