This easy stir-fry is part of my expanding collection of Thai Recipes which include Massman Curry, Thai Basil Beef, and Pad Thai. Whenever we eat at a Thai restaurant, Thai basil Chicken (and Drunken Noodles) are my favorite hot food items and this homemade version can compete with the best ones I’ve had! The BEST part is how easy it is to throw together. Like too easy.
The heart of this dish is the basil and when it comes to Thai cooking, not all basils are created equal. Here are a few different cultivars to consider:
How to make Thai Basil Chicken:
Variations:
Spice it up: Add one or more chopped red Thai peppers (also known as bird’s eye chilis) for heat and color. Deseed to reduce heat or use Holland peppers which are a bit less spicy. Vary the veggies: asparagus, green beans, mushrooms, bamboo shoots, zucchini, and broccolini all taste great in this dish. Possible proteins: substitute chicken thighs or, to go vegetarian, cubed, sautéed firm tofu.
Make Ahead Instructions:
Chop the veggies and mix up the sauce ahead of time and all there’ll be left to do will be a few minutes of sautéing! Just remember to put on the rice first since that will take about 20 minutes.
Freezing Instructions:
Made as directed, but do not add the basil. Allow to cool, then store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator. Reheat in a skillet, and add fresh basil once warm. Serve with freshly cooked rice.
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