I love making versions of my favorite takeout dishes right at home, especially when they are as easy as this Thai Basil Chicken. With just a few ingredients and about thirty minutes you can have a delicious and super flavorful dinner that tastes as good as your favorite Thai takeout spot. This is one of those recipes that is so perfect for weeknight cooking and one that you will want to make over and over again. This recipe for easy thai basil chicken is going to be a family favorite.

One thing about making takeout style meals at home is that you get to control the ingredients. I love using chicken thighs for this recipe, but you could also use ground chicken, or even chicken breasts here. I happen to love using boneless, skinless thighs because they are full of flavor and stay nice and tender while they cook in the sauce. You can also adjust the heat level here based upon your preference but this dish should have a nice amount of heat to it.

A non-negotiable for this recipe is fresh basil, thai basil if you have it, but if not regular basil will work! The fresh basil is a key component to this dish and pairs so nicely with the slightly sweet and spicy sauce and almost acts as a leafy green in this situation, getting wilted by the heat of the sauce right at the end of cooking time.

The sauce is made up of lots of garlic, chiles, oyster sauce, soy sauce, and a little bit of water. It’s super simple to make and the total cook time is under thirty minutes. I simply sear the chicken and then cook with the garlic and chiles while I make the sauce. I pour the sauce over the chicken and let it cook for 15 minutes until chicken is cooked through. I add in the basil right at the end just to wilt slightly and serve over some jasmine rice!

This recipe is one of our absolute family favorite recipes. I do usually make a separate small pan of this dish without the chiles for my son, so that is an option for kiddos who aren’t ready for spicy yet!

Ingredients:

• 1 1/2 Lb. Boneless, Skinless Chicken Thighs, diced into 1 inch cubes

• 1 Tbsp. Avocado Oil or other non-flavored oil

• 5 Finely Minced Cloves of Garlic

• 1 Serrano Pepper (or 2-3 thai chiles), diced small

• 2 Tsp. Soy Sauce

• 1/2 Tsp. Fish Sauce

• 2 Tbsp. Oyster Sauce

• 1 Tbsp. Water

• 2 Cups Fresh Basil

• 1 Tsp. Salt

• 1/2 Tsp. Black Pepper

Directions:

• Heat oil in a large skillet or wok over medium high heat.

• Season chicken with salt and pepper and toss to coat.

• Add chicken in a single layer to hot pan and sear on all sides. Do this in batches if needed to avoid crowding the pan.

• After chicken is seared, add in garlic and chiles and cook for another 2-3 minutes.

• Mix soy sauce, fish sauce, oyster sauce, and water together and pour over the chicken. Stir to coat thoroughly.

• Place a lid on the pan and let continue to cook for another 10 minutes until chicken is cooked though.

• Add in basil leaves at this time and wilt into the sauce.

• Serve with jasmine rice and top with more fresh basil and chiles if desired.

How good does this dish look? The chicken is tender, the sauce is flavorful, and its just as good as your favorite takeout spot!