Thai Basil Chicken Bowls (Printable)

Tender stir-fried chicken with fragrant basil and a savory sauce on jasmine rice.

# What You Need:

→ Protein

01 - 1.1 lb boneless, skinless chicken thighs or breasts, thinly sliced

→ Sauce

02 - 3 tbsp soy sauce
03 - 2 tbsp oyster sauce
04 - 1 tbsp fish sauce
05 - 1 tbsp brown sugar
06 - 2 tbsp water

→ Aromatics

07 - 4 cloves garlic, minced
08 - 2–3 Thai chilies, finely sliced
09 - 1 small onion, thinly sliced

→ Vegetables & Herbs

10 - 1 red bell pepper, thinly sliced
11 - 1 packed cup fresh holy basil leaves

→ To Serve

12 - 4 cups cooked jasmine rice
13 - Lime wedges (optional)

# How-To:

01 - Combine soy sauce, oyster sauce, fish sauce, brown sugar, and water in a small bowl; set aside.
02 - Warm 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add garlic and chilies; stir-fry for 30 seconds until fragrant.
03 - Add thinly sliced onion and cook for 1 minute until slightly softened.
04 - Add sliced chicken and stir-fry for 4 to 5 minutes until browned and cooked through.
05 - Stir in red bell pepper and cook for an additional 2 minutes until just tender.
06 - Pour sauce mixture over chicken and vegetables, stirring well; cook for 1 to 2 minutes until sauce bubbles and coats evenly.
07 - Remove from heat and fold in fresh holy basil leaves, stirring until wilted.
08 - Serve hot over jasmine rice and garnish with lime wedges as desired.

# Expert Advice:

01 -
  • Ready in 30 minutes flat—no advanced prep work or exotic techniques needed.
  • Holy basil adds a peppery kick that transforms simple stir-fried chicken into something genuinely crave-worthy.
  • The sauce clings beautifully to every piece, so each spoonful tastes intentional and perfectly balanced.
02 -
  • Holy basil is essential for authenticity—regular Italian basil is sweeter and won't give you that signature peppery bite that defines this dish.
  • Don't cook the basil with everything else; add it at the absolute end off the heat so it stays fresh and aromatic instead of turning dark and muted.
  • If you can't find holy basil, Thai basil is the next best option, but Italian basil in a pinch will work—just know the flavor won't be quite right.
03 -
  • Slice your chicken slightly thinner than you think necessary—it cooks faster, stays juicier, and absorbs the sauce beautifully.
  • Get your wok screaming hot before anything goes in; a sluggish pan makes rubbery chicken instead of those golden, slightly caramelized edges.
  • If you can't find holy basil, order it online or ask your local Asian market to order it—the difference is worth the effort.
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