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20-Minute Thai Basil Chicken

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 8 reviews
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 -6 servings 1x


This 20-Minute Thai Basil Chicken recipe is quick and easy to prepare, and full of bold and delicious savory flavors!



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


To Make The Thai Basil Chicken:

  1. 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.
  2. 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.
  3. Remove from heat and add in the vegetable mixture, tossing to combine.
  4. Serve warm, over rice or noodles if desired.

To Make The Simple Soy Marinade:

  1. Whisk all ingredients together until combined.


*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!