This Thai Basil Chicken Stir Fry is a vibrant, flavor-packed dish made with tender slices of chicken, crisp bell peppers, fragrant garlic and ginger, and fresh Thai basil. Tossed in a savory-sweet sauce, this quick one-skillet meal comes together in just 30 minutes, making it perfect for busy weeknights.
Why You’ll Love This Recipe
This recipe is fast, fresh, and full of bold flavors. The thinly sliced chicken cooks quickly, staying juicy on the inside while developing a lightly caramelized exterior. The combination of soy sauce, dark soy sauce, and honey creates a perfectly balanced sauce with depth and a hint of sweetness.
You’ll also love how customizable it is. You can easily swap in your favorite vegetables or adjust the seasoning to suit your taste. Everything cooks in one skillet, which means minimal cleanup and maximum flavor.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Stir Fry
2 tbsp oil, divided
1 red bell pepper, sliced
5 cloves garlic, minced
1 tbsp fresh ginger, minced
4 green onions, sliced (white and green parts separated)
1 tbsp dark soy sauce
1 tbsp soy sauce
1 tbsp honey
1 tbsp water
1 cup fresh Thai basil leaves
1 tbsp sesame seeds (optional garnish)
Directions
In a medium bowl, combine the thinly sliced chicken breast, soy sauce, sesame oil, and cornstarch. Toss well to coat the chicken evenly. Let it marinate for 10 minutes while preparing the other ingredients.
Heat 1 tablespoon of oil in a large skillet or wok over high heat. Once hot, add the marinated chicken in a single layer. Cook for 2–3 minutes per side until golden brown and cooked through. Work in batches if necessary to avoid overcrowding the pan. Remove the chicken from the skillet and set aside.
Add the remaining 1 tablespoon of oil to the same skillet. Add the sliced red bell pepper and sauté for 2–3 minutes, allowing it to develop slight color while remaining crisp.
Stir in the minced garlic, ginger, and the white parts of the green onions. Cook for about 2 minutes, stirring constantly until fragrant.
Add the dark soy sauce, soy sauce, honey, and water to the skillet. Stir to combine and allow the sauce to gently simmer.
Return the cooked chicken to the pan and toss well to coat it in the sauce. Let it simmer for 1–2 minutes until everything is heated through and the sauce slightly thickens.
Remove the skillet from heat and immediately stir in the fresh Thai basil leaves. The residual heat will gently wilt the basil.
Garnish with sesame seeds and the green parts of the green onions before serving.
For a spicier version, add sliced fresh red chilies or a teaspoon of chili paste to the sauce.
Swap the chicken breast for boneless, skinless chicken thighs for a richer flavor and slightly juicier texture.
Add more vegetables such as broccoli florets, sugar snap peas, mushrooms, or carrots for extra color and nutrition.
To make it vegetarian, replace the chicken with firm tofu and use a vegetarian oyster-style sauce alternative if desired.
Serve over jasmine rice, brown rice, or rice noodles for a complete meal.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm in a skillet over medium heat until heated through, adding a splash of water if needed to loosen the sauce. You can also microwave it in 30-second intervals, stirring between each interval, until fully heated.
For best results, avoid overcooking during reheating to keep the chicken tender.
FAQs
Can I use regular basil instead of Thai basil?
Yes, you can substitute sweet basil if Thai basil is unavailable. The flavor will be slightly different, as Thai basil has subtle anise-like notes, but it will still be delicious.
How thin should I slice the chicken?
Slice the chicken into thin strips, about 1/4 inch thick. Thin slices ensure quick cooking and tender results.
Can I make this dish ahead of time?
Yes, you can prepare it a day in advance and store it in the refrigerator. The flavors will deepen slightly as it rests.
What type of pan works best for stir fry?
A wok is ideal because it distributes heat evenly, but a large heavy-bottomed skillet works perfectly well.
Is dark soy sauce necessary?
Dark soy sauce adds deeper color and a slightly sweeter flavor. If you don’t have it, you can use regular soy sauce, though the dish may be lighter in color.
How do I keep the vegetables crisp?
Cook them over high heat for a short time. Stir frequently and avoid overcrowding the pan.
Can I freeze Thai Basil Chicken Stir Fry?
You can freeze it for up to 2 months in an airtight container. Thaw overnight in the refrigerator before reheating.
What can I serve with this dish?
It pairs well with steamed jasmine rice, brown rice, cauliflower rice, or even noodles.
How do I prevent the chicken from becoming dry?
Do not overcook it, and be sure to slice it thinly. Cooking over high heat for a short time keeps it tender.
Can I double the recipe?
Yes, simply double all ingredients. Cook the chicken in batches to maintain proper browning and avoid steaming.
Conclusion
Thai Basil Chicken Stir Fry is a quick, satisfying meal packed with bold flavors and fresh ingredients. With tender chicken, crisp vegetables, and aromatic Thai basil tossed in a savory sauce, it delivers restaurant-quality results right from your kitchen. Whether you’re cooking for a busy weeknight dinner or meal prepping for the week, this easy stir fry is sure to become a go-to favorite.
Thai Basil Chicken Stir Fry is a quick and flavorful one-skillet meal made with tender sliced chicken, crisp bell peppers, fragrant garlic and ginger, and fresh Thai basil, all tossed in a savory-sweet sauce. Perfect for busy weeknights, this vibrant dish comes together in just 30 minutes.
4 green onions, sliced (white and green parts separated)
1 tablespoon dark soy sauce
1 tablespoon soy sauce (for stir fry)
1 tablespoon honey
1 tablespoon water
1 cup fresh Thai basil leaves
1 tablespoon sesame seeds (optional garnish)
Instructions
In a medium bowl, combine sliced chicken, soy sauce, sesame oil, and cornstarch. Toss well and marinate for 10 minutes while preparing other ingredients.
Heat 1 tablespoon oil in a large skillet or wok over high heat. Add chicken in a single layer and cook for 2–3 minutes per side until golden brown and cooked through. Work in batches if needed. Remove and set aside.
Add remaining 1 tablespoon oil to the skillet. Add sliced red bell pepper and sauté for 2–3 minutes until slightly tender but still crisp.
Stir in minced garlic, ginger, and white parts of green onions. Cook for about 2 minutes, stirring constantly until fragrant.
Add dark soy sauce, soy sauce, honey, and water. Stir and let the sauce gently simmer.
Return cooked chicken to the skillet and toss to coat in the sauce. Simmer for 1–2 minutes until heated through and slightly thickened.
Remove from heat and immediately stir in Thai basil leaves to wilt.
Garnish with sesame seeds and green onion tops before serving.
Notes
For extra heat, add sliced fresh chilies or chili paste to the sauce.
Chicken thighs can be used instead of chicken breast for a juicier texture.
Add vegetables like broccoli, snap peas, mushrooms, or carrots for variety.
Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months.
Reheat gently to avoid overcooking and drying out the chicken.
