Thai Basil Chicken
This Thai basil chicken is finely diced chicken that is stir fried with bell peppers, shallots and fresh basil leaves, all in a savory sauce. A take out classic that's quick and easy to make in the comfort of your own home!
By Exeter Produce
Aug 05, 2025Prep Time
20Cook Time
40Servings
4Nutritional Info
Calories: 217kcal | Carbohydrates: 11g | Protein: 24g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 108mg | Sodium: 941mg | Potassium: 488mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1083IU | Vitamin C: 66mg | Calcium: 22mg | Iron: 1mgW
henever I go to my local Thai restaurant, I order the Thai basil chicken. I just love the mix of chicken, fragrant Thai basil and veggies, all in the most fabulous sauce.
How do you make Thai basil chicken?
This recipe starts with coarsely chopped chicken thighs. The chicken is browned in a pan along with garlic, shallots, bell peppers and chili peppers. Whisk together chicken broth, oyster sauce, fish sauce, soy sauce and brown sugar to make the sauce for this dish. The sauce is poured into the chicken and vegetable mixture, then simmered until the sauce coats everything. The final step is to stir in fresh Thai basil leaves, then serve and enjoy.
Ingredients
1/2 cup chicken broth
▢1 tablespoon oyster sauce
▢1 tablespoon soy sauce
▢1 tablespoon fish sauce
▢1 tablespoon brown sugar
▢1 1/2 teaspoons corn starch
For the stir fry
▢1 tablespoon vegetable oil
▢1 pound boneless skinless chicken thighs coarsely chopped
▢1 red bell pepper cored, seeded and thinly sliced
▢1 green bell pepper cored, seeded and thinly sliced
▢1/4 cup shallots diced
▢1 tablespoon garlic minced
▢1 small serrano chili thinly sliced. omit if you don't like heat
▢1 cup small fresh Thai basil leaves
▢salt and pepper to taste
▢rice for serving
Method
For the sauce
Place all the sauce ingredients in a medium bowl. Whisk until well combined.
For the stir fry
Heat the oil in a large pan over high heat. Add the chicken and cook for 4-5 minutes, stirring occasionally. Season the chicken with salt and pepper to taste.
Add the red and green bell peppers and shallots, then cook for another 4-5 minutes or until peppers have softened.
Add the garlic and serrano pepper. Cook for 1 more minute.
Pour the sauce over the chicken and vegetables, then bring to a simmer.
Cook for 1-2 minutes or until sauce has just thickened. Taste and add more salt and pepper if needed. Stir in the basil leaves, then serve immediately, over rice if desired.
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Located in Southwestern Ontario, Exeter Produce is a grower and packer with over six decades of food handling experience.
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