Thai Chicken With Basil

"An abundance of whole basil leaves joins chicken and fiery red chiles for a quick, delicious, and decidedly spicy stir-fry. Holy basil is the most authentic choice, but any variety will do. (From Food and Wine.)"
photo by Leahs Kitchen photo by Leahs Kitchen
photo by Leahs Kitchen
photo by Queen Dana photo by Queen Dana
Ready In:




  • In a medium bowl, combine the chicken with the fish sauce, soy sauce, water, and sugar.
  • In a large nonstick frying pan or a wok, heat the oil over moderately high heat.
  • Add the onion and cook, stirring, for 2 minutes.
  • Stir in the chiles and garlic; cook, stirring, 30 seconds longer.
  • Remove the chicken from the marinade with a slotted spoon and add it to the hot pan.
  • Cook until almost done, stirring, about 3 minutes.
  • Add the marinade and cook 30 seconds longer.
  • Remove from the heat and stir in 1 cup of the basil.
  • Serve topped with the remaining 1/2 cup basil.

Questions & Replies

default avatar
Got a question? Share it with the community!


  1. Annacia
    I made this last evening and couldn't have been more pleased with it. Made for Culinary Quest 2016 and it was perfect for using the last of my fresh Thai basil. Utterly delicious and not difficult to make really bring it in as a real winner. You won't be disappointed.
  2. IngridH
    This is really good, the chicken comes out perfectly; and the amounts of onion, garlic and basil are perfect in proportion to the chicken. My only complaint is that the flavor profile needs some acid to really bring it into balance. A good squeeze of lime juice really brings this up to the five star level. Made for ZWT9.
  3. LibbyF89
    This is perfect, tasted just like restaurant dish!
  4. ChefDebs
    This was excellent, just like the chicken with basil at our local Thai restaurant.
  5. paisley9999
    This tastes exactly like the Pad Kapau with Chicken at our favorite Thai restaurant. I have been trying to recreate this for YEARS! Thank you soooooo much! I used Peanut oil for cooking oil, and a bag of bell pepper/onions, I found the Thai basil for $1.65 at Oriental grocer, much cheaper than the $4 at grocery store.


I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
View Full Profile

Find More Recipes