Dinner

Thai Basil Chili Chicken Recipe

Name: Thai Basil Chili Chicken Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Thai
Ingredients: 2 tbsp vegetable oil; 4 garlic cloves, finely chopped; 6 large dried red chillies, roughly chopped; 1 onion, sliced; 500g (1 lb) chicken thigh fillets, thinly sliced; 4 baby bok choy, sliced lengthways; 1 cup Thai basil leaves; 1/3 cup oyster sauce; 2 tbsp fish sauce; 2 tsp dark sweet soy sauce; 1 tsp sugar; ½ tsp corn flour (cornstarch); Steamed rice

ByHugo Harnd March 17, 2026March 17, 2026

Jump to Recipe

Introduction

Thai Basil Chilli Chicken is a vibrant, flavorful stir-fry that combines tender chicken with aromatic Thai basil and a spicy kick from dried red chillies. This quick and easy dish is perfect for a weeknight dinner and pairs beautifully with steamed rice.

A white bowl filled with two layers of food, the right half holding a mound of plain white rice with a fluffy texture. On the left half, a stir-fry of browned chicken pieces mixed with bright green bok choy leaves and stems, dark green spinach or basil leaves, and deep red dried chili peppers in a shiny, brown sauce that pools slightly at the bottom. The edges of the bowl are slightly speckled with a natural, worn brown rim. The bowl is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp vegetable oil
4 garlic cloves, finely chopped
6 large dried red chillies, roughly chopped
1 onion, sliced
500g (1 lb) chicken thigh fillets, thinly sliced
4 baby bok choy, sliced lengthways
1 cup Thai basil leaves
Steamed rice to serve (click here to see my recipe for how to cook rice)

Instructions

Step 1: Mix the ingredients for the stir-fry sauce: 1/3 cup oyster sauce, 2 tbsp fish sauce, 2 tsp dark sweet soy sauce, 1 tsp sugar, and ½ tsp corn flour (cornstarch). Set aside.
Step 2: Heat the vegetable oil in a wok or large frying pan over high heat. Add the garlic, chillies, and onion, stir-fry for 20 seconds.
Step 3: Add the chicken, spreading it out in the pan immediately. Let it sear for almost a minute without stirring, then stir-fry. Repeat this process until the chicken is just cooked through.
Step 4: Pour in the stir-fry sauce and cook until the sauce thickens slightly.
Step 5: Toss through the sliced bok choy and stir-fry for about one minute.
Step 6: Finally, add the Thai basil leaves, toss gently until wilted, and serve immediately with steamed rice.

Tips & Variations

For a milder version, reduce the number of dried red chillies or remove their seeds before chopping.
Substitute chicken thigh with chicken breast for a leaner option, though thigh meat stays juicier.
Try adding bell peppers or snap peas for extra crunch and color.
If you prefer, replace Thai basil with regular sweet basil or holy basil for a different flavor profile.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over medium heat to prevent the chicken from drying out. This dish is best enjoyed fresh for optimal flavor and texture.

How to Serve

The image shows a close-up view of a plate with three layers of food. The first layer is white rice, fluffy and slightly sticky, positioned on the right side of the plate. The second layer consists of cooked chicken pieces with a shiny, light brown sauce coating them, scattered over and beside the rice. The third layer includes bright green bok choy with a soft texture, placed on the left side of the plate alongside the chicken. A piece of dried red chili rests on top of one chicken chunk on a silver spoon, which lifts some rice mixed with sauce and chicken near the plate's edge. The plate is white with a slightly speckled rim, set on a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh chillies instead of dried?

Yes, fresh chillies can be used. Adjust the quantity based on your heat preference, and add them early in the cooking process to infuse flavor.

Is it necessary to use corn flour in the sauce?

The corn flour helps to thicken the sauce slightly, giving it a nice glaze. If you prefer a thinner sauce, you can omit it without significantly affecting the taste.