Thai Basil Chicken Stir Fry | Better Than Takeout
This stir fry is my take on a classic basil chicken—fast, fresh, and genuinely better than takeout. It’s packed with garlic, chilli, and tender chicken tossed in a simple, cleaner sauce that still delivers huge flavour. Served over quick garlic-chilli rice, it’s the kind of weeknight dinner that feels light, satisfying, and ridiculously easy to make.
Ingredients
Chicken & Aromatics
- 600g (1.3lb) - Chicken Thigh, Boneless & Skinless, Finely Diced
- 2 tsp (10ml) - Neutral Oil (Peanut Oil)
- 5 - Garlic Cloves, Finely Chopped
- 1 - Red Chilli, Diced
- 1 - Brown (Yellow) Onion, Thinly Sliced
- 1 - Small Red Bell Pepper (Capsicum), Thinly Sliced
- 100g (3.5oz) - Green Beans, Trimmed & Chopped
- Seasoning To Taste
Sauce
- 1 ½ Tbsp (50g) - Oyster Sauce
- 1 ½ Tbsp (30ml) - Light Soy Sauce
- 1 tsp (5ml) - Dark Soy Sauce
- 1 tsp (5ml) - Fish Sauce
- 1 tsp (10g) - Honey
- 2 Tbsp (40ml) - Chicken Stock
Rice
- 1 Cup (200g) - Jasmine Rice, Washed
- 1 ⅓ Cups (320ml) - Cold Water
- 1 tsp (5ml) - Peanut Oil
- 2 - Garlic Cloves, Minced
- 1 - Red Chilli, Diced
- Salt
Finish
- 1 Cup (Bunch) - Thai Basil Leaves (or Regular Basil if needed)
- Lime, To Serve
Instructions
Cook Rice
- In a saucepan, add peanut oil over low to medium heat. Add garlic and chilli and cook 20–30 seconds until fragrant — do not brown. Add washed jasmine rice, stirring to coat each grain in the aromatic oil for 30 seconds. Add the water and a pinch of salt. Bring to a boil.
- Once boiling, cover with a lid and reduce the heat to low. Simmer for 12 minutes, until the liquid is absorbed. Turn off the heat and rest 5 minutes, lid on, to steam through. Fluff with a fork, and set aside, ready to serve with the Thai basil chicken.
Prep Chicken & Sauce
- Finely dice the chicken thighs with a sharp knife until small and even. In a small bowl, combine the oyster sauce, light soy, dark soy, fish sauce, honey, and water. Stir well and set aside.
Cook Aromatics
- Heat oil in a wok or large non-stick pan over medium-high heat. Add the garlic and chillies, stir-frying for 20–30 seconds until fragrant.
Sear Chicken
- Add the chopped chicken and spread it out in the pan. Leave it untouched for 30 seconds to brown slightly, then stir-fry for 3–4 minutes until cooked through and lightly caramelised.
Add Vegetables
- Toss in onion, capsicum, and green beans. Stir-fry for 1–2 minutes — they should stay bright with a little bite.
Sauce It Up
- Pour in the sauce mix and toss everything through. Cook for 1 minute, allowing it to thicken and coat the chicken evenly.
Finish With Basil
- Turn off the heat, add the basil leaves, and toss through until just wilted. The residual heat will release that signature Thai aroma.
Serve
- Spoon over steamed jasmine rice, squeeze fresh lime on top, and finish with a fried egg if you’re feeling it.
Nutrition Guide
The above nutrition guide is based on daily averages and is calculated for a single portion.
Recipe Notes
Storage Instructions
Fridge
Store the stir fry and rice in airtight containers for up to 3 days. Keep the chicken separate from the rice if you want the best texture.
Freezer
It freezes well for up to 2 months. Let it cool completely before sealing. Basil will darken slightly when frozen, but the flavour stays strong.
Reheating Instructions
Microwave on high for 2–3 minutes, stirring halfway.
If reheating in a pan, add 1–2 teaspoons of water and stir-fry on medium heat for 3–4 minutes until hot.
Watch How To Make The Recipe
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