If you love Thai food, stop what you’re doing and make this now. I call it Amazing Thai Basil Chicken for a reason — the flavors are bold, fresh, and restaurant-quality. My family raved and kept saying, “It tastes like we’re dining out!” Even picky eaters devoured their plates. This is one of the tastiest recipes I’ve made and it’s surprisingly simple.
This dish is flexible with vegetables. I used zucchini, mushrooms, and bell pepper in the photos, but you can swap in almost any veggies you have on hand: eggplant, yellow squash, potato slices, broccoli, cauliflower, bamboo shoots, snap peas, or green beans all work well. I don’t recommend carrots or corn here, but most other vegetables will be delicious. That makes this a great way to use up produce from your fridge or freezer.
One ingredient you may not have if you don’t cook Asian food often is fish sauce. It’s an essential flavor component here — salty, savory, and umami-forward — so try to have it on hand. Fresh basil is also important; regular Italian basil is fine, and if you can find Thai basil even better. Either will give the dish the bright, aromatic finish it needs.
This recipe is straightforward, quick, and packed with flavor. I’m excited for you to try it — it’s become a new family favorite and I think it will become one in your home too.
My favorite Asian recipes
My favorite Asian recipes- The Best Asian Style Green Beans
- Asian Chicken Lettuce Wraps
- Easy Homemade Pot Stickers
- Egg Roll in a Bowl
- Korean Beef Bowls
- Baked Sweet and Sour Chicken Thighs
- Beef Broccoli Fried Rice
Step-by-step photos for how to make Amazing Thai Basil Chicken
Frequently asked questions about Thai Basil Chicken
Frequently asked questions about Thai Basil ChickenIs there a substitute for fish sauce?
Fish sauce has a distinct umami and salty profile that’s difficult to replicate. There isn’t a perfect substitute, so I recommend waiting to make the recipe until you can buy fish sauce for the most authentic flavor.
Is this recipe gluten- and dairy-free?
Yes. Use a gluten-free soy sauce (tamari or a labeled gluten-free soy sauce) and the recipe is both gluten- and dairy-free.
Where can I find Thai basil?
Some larger grocery stores carry Thai basil, and Asian markets are a reliable source. If you can’t find Thai basil, regular sweet basil works well and still delivers great flavor.
Can I use regular basil instead of Thai basil?
Can I use regular basil instead of Thai basil?Yes. Regular basil is an excellent and accessible substitute that will still give the dish a fresh, herbal finish.
Can I use pork or beef instead of chicken?
Yes. Thin slices of pork or beef can substitute for the chicken. The technique and sauce work well with other proteins, though the recipe shines with chicken, so try it as written at least once.
Chef’s tools
Chef’s tools- Large deep skillet
- Chef’s knife
- Cutting board
- Measuring spoons
- Rice cooker or pot for rice
- Rice paddle or serving spoon
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- 2 lb chicken breast, sliced
- 2 tbsp canola oil
- 1/2 tsp salt
- 1/8 tsp black pepper
- 4 cups vegetables of your choice (suggestions: mushrooms, zucchini, bell pepper, green beans, eggplant, potato, broccoli)
- 1 large onion, diced
- 6–7 cloves garlic, minced
- 1 jalapeño, deseeded and finely diced (optional)
- 3 tbsp fish sauce
- 1 1/2 tbsp soy sauce (use gluten-free if needed)
- 2 tbsp brown sugar
- 1 can coconut milk
- 3–4 tbsp chopped fresh basil
- Cooked jasmine rice for serving
- Heat oil in a large deep skillet over medium-high heat. Add the sliced chicken, season with salt and pepper, and cook until it turns white and is mostly cooked through.
- Add the diced onion, garlic, and jalapeño. Cook 3–4 minutes until the onion is translucent.
- Stir in the fish sauce, soy sauce, and brown sugar, mixing well.
- Add the vegetables, chopped basil, and coconut milk. Stir, bring to a gentle boil, then reduce heat to a simmer. Cook about 20 minutes until flavors meld and vegetables are tender.
- Taste and adjust seasoning if needed.
- Serve hot over cooked jasmine rice.
- Enjoy!
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