Thai Basil Chili Chicken

If you’ve never had Thai Basil Chili Chicken, you have to try this! If you have, you have to try this version! This is a restaurant quality Thai dish that is so easy to make. With chicken, vegetables, and a sauce being the 3 components to this, the simplicity could be easier. You will love this dish!

Thai Food Made Simple

When I was younger, I used to hear my friends rave about Thai food. When I asked them what they liked about it, they would mention dished with peanut butter. Bleck! I can’t stand peanut butter. Since that was such a turn off for me, I never tried it. Until . . . One day, my family wanted to go out and chose the Thai restaurant. When I looked at the menu, there was such a variety I couldn’t believe it! I had been missing out on so much awesome flavor.

Eventually, I made it a goal to learn a wide variety of cuisines, Thai being one of them. I enjoy leaning the culinary styles of different cultures around the world. This world is an amazing place and what people come up with is mind blowing.

With every cuisine, there are always basic elements to it. Once you learn and master a few of them, you can come up with your own recipes with ease. Thai food is the same. I love making simple meals that my friends and family think I slaved in the kitchen all day. This meal is one of those meals!

Thai Basil Chili Chicken

Awhile back, I posted a question that asked what restaurant meals people love to eat and would like to make at home. One friend put the challenge to me of 2 Thai dishes – this one and Thai Cashew Chicken. I accepted that challenge. I have a few Thai recipes that I already make, some are posted here on my blog. So I was familiar with Thai cooking.

The one element that really makes this dish is the sauce. Like many dishes, the old cliche “the secret is in the sauce” is actually the case. The sauce is sweat, salty, and savory all at the same time. It’s like an explosion in your mouth.

As the name suggests, this uses Thai Basil and Thai chili peppers, also called Bird’s Eye chili. The authentic Thai basil is called Holy Basil and has a stronger flavor than Thai Basil. Most restaurants, however, use the sweeter Thai Basil. as do I with this recipe. It’s more readily available.

What Ingredients Go in Thai Basil Chili Chicken?

Chicken Thighs – chicken thighs are more tender and work better with this dish, but you can sub boneless skinless chicken breast if you’d like. Just adjust the timing a bit.

Shallots – I like the delicate flavor shallots give, but you can sub sweet onions

Thai Basil – if you cannot find Thai basil anywhere near you, you can substitute regular Sweet Basil

Salt – you really need to be careful how much salt you use. The meat and vegetables need a bit of salt to bring out the flavor. However, the oyster sauce, fish sauce, soy sauce, and chicken stock have a lot of salt in them. So be sparing.

Adjusting the Heat

Thai Chilies are also known as Bird’s Eye Peppers. They are really small and really hot. Here’s how I adjust the heat to my Thai dishes:

Mild: 2 chilies, deseeded

Medium: 4 chilies, deseeded

Hot: 6 chilies, with seeds

Adding Vegetables

The local Thai restaurant adds a nice array of vegetables to their Thai Basil Chili Chicken. They add red bell peppers, snow peas, and bamboo shoots. I kept this simple but feel free to add veggies to this.

Cooking Instructions

Pro Recommendations

Anolon Advanced skillets are my favorite skillets to use. They are not a sponsor, but I absolutely love them. To be honest, I use their 14 inch skillet pretty much everyday. It’s a workhorse! Most of the food I cook in it gets served right in the pan. It has an extra handle that makes it great for transporting to the table. If you have 4 or more in your family, I would say this is a must have! It’s been worth every penny!

Other Amazing Recipes That You’ll Love!

Thai Cashew Chicken

Thai Yellow Curry Chicken and Vegetables

Coconut Cilantro Rice

Thai Red Curry Seasoning Blend & Paste

Print

Thai Basil Chili Chicken

Course Main Course

Cuisine American, Thai

Keyword bird's eye, chicken thighs, Thai, Thai basil, thai chili

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 4

Ingredients

Sauce

• 1/2 cup Chicken Stock
• 1 Tablespoon Oyster Sauce
• 1 Tablespoon Low Sodium Soy Sauce
• 2 teaspoons Fish Sauce
• 1 teaspoon White Sugar
• 1 teaspoon Brown Sugar

Thai Chicken

• 1-1.5 pounds Boneless Skinless Chicken Thighs, cut in bite size pieces
• 2 Tablespoons Canola Oil
• 1/4 cup Shallot, minced (1-2 medium)
• 1 Green Onion, sliced thin diagonally, separate the whites from the green
• 1 Tablespoon Fresh Garlic (about 3-4 cloves)
• 2 Thai Chilies, deseeded and minced (Bird's Eye Chilies)
• 1/2 cup Thai Basil
• 1 pinch Kosher Salt

Instructions

Sauce

1. Combine all the ingredients for the sauce in a mixing bowl - chicken stock, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar - mix thoroughly, and set aside.

Thai Chicken

1. Heat 2 tablespoons of canola oil in a medium to large skillet over medium-high heat.

2. Add the chicken thighs and a pinch of salt. The sauce has a lot of salt in it, you be careful not to use too much.

3. Cook until the pieces no longer look raw on the outside, about 5 minutes. Don't worry if they're not completely cooked at this time because you will cook them a little more in a bit. Once the chicken is cook, remove it to a plate.

4. Reduce the heat to medium.

5. Optional Step - if you want to add in other vegetables to the meal like snow peas, bell pepper, onions, etc, do that now. You may need to add a little more canola oil. Again, season with just a pinch of salt.

6. Add the shallot to the pan and, again, just a little pinch of salt. Stir and cook for about 2 minutes. Add the garlic and the white part only of the green onion. Cook and stir for about 1 minute.

7. Put the chicken back in the pan along with the Thai chili. Stir and cook for about 2 minutes.

8. Pour the sauce into the skillet and stir to coat everything. Let the liquid reduce until the sauce turns into a glaze that coats the chicken.

9. Just before you take the skillet off the stove, add the Thai basil and stir in. Let it wilt.

10. Serve with Jasmine rice.