Thai Stir-Fried Chicken with Basil and Chilies

5.0 from 7 reviews

Author: Anita Jacobson




Prep Time: 10 mins

Cook Time: 10 mins

Total Time: 20 mins

Serves: 4


  • 3 tablespoon oil
  • 4 cloves garlic, minced
  • 10 bird-eye chilies, thinly sliced (Note 1)
  • 500 gram (~ 1.1 lb) chicken breast/thigh meat, cut into bite-sizes
  • 3 tablespoon fish sauce
  • 2 teaspoon dark soy sauce (Note 2)
  • 1 teaspoon sugar
  • 1/4 cup Thai/lemon basil, reserve a dozen leaves for garnish


  1. Heat oil in a wok over medium-high heat and sauté minced garlic and chopped chilies until fragrant, about 2-3 minutes.
  2. Add bite-size chicken meat and stir until no longer pink.
  3. Season with sugar, fish sauce, and dark soy sauce. Cook until the sauce is boiling, and the chicken is cook.
  4. Stir in Thai basil leaves, reserving about a dozen leaves for garnish. Turn off the heat once the leaves wilt.
  5. Transfer the dish to a serving plate, garnish with the reserved leaves, and serve immediately with steamed white rice. The best choice for rice would be Thai jasmine rice.


  • (1) For a milder dish, use 6 cayenne chilies, or 3 Fresno chilies.
  • (2) Substitute with low-sodium soy sauce. The sauce will be less dark if you don't use dark soy sauce.

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