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4.75 from 8 votes

20-Minute Thai Basil Chicken

This 20-Minute Thai Basil Chicken recipe is quick and easy to prepare, and full of bold and delicious savory flavors!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Thai
Keyword: 30 minute, chicken
Servings: 4 -6 servings

Ingredients

Thai Basil Chicken Ingredients:

  • 2 tablespoons peanut oil divided
  • 1 small red onion peeled and thinly-sliced
  • 1 red bell pepper cored and thinly-sliced
  • florets from 1 small head of broccoli cut into bite-sized pieces
  • optional: 3-5 Thai bird chiles* thinly-sliced
  • 6 cloves garlic peeled and minced
  • leaves from 1 bunch of Thai basil (about 2 cups lightly-packed)
  • 1 pound boneless skinless chicken breasts thinly-sliced into bite-sized pieces
  • 1 batch simple soy marinade (see below)

Simple Soy Marinade:

  • 1 tablespoon dark soy sauce
  • 1 tablespoon light soy sauce
  • 1 tablespoon fish sauce
  • freshly-cracked black pepper

Instructions

To Make The Thai Basil Chicken:

  • Heat 1 tablespoon oil in a wok or large saute pan over high heat.  Add onion, bell pepper, broccoli, and Thai chiles (if using), and saute for 3-4 minutes, stirring occasionally.  Stir in garlic and Thai basil and saute for 1-2 minutes or until fragrant, stirring frequently.  (Time saving tip: slice your chicken and make the marinade while the veggies are sauteeing!)  Then transfer the entire mixture to a separate plate, and set aside.
  • Return wok/pan to high heat, and add the remaining 1 tablespoon oil.  Add the chicken and saute for 4-5 minutes, stirring occasionally, until cooked through and no longer pink inside.  Add in the marinade, and toss to combine.
  • Remove from heat and add in the vegetable mixture, tossing to combine.
  • Serve warm, over rice or noodles if desired.

To Make The Simple Soy Marinade:

  • Whisk all ingredients together until combined.

Notes

*These little chiles are pretty spicy, but also delicious and traditionally used in this dish.  I didn’t have any on hand the day I made and photographed this dish, so I just subbed in a few pinches of crushed red pepper instead.  But I typically use them for Thai basil dishes and love them!