Thai Basil Chicken Stir-Fry
By Dominic Lamirande
Tender chicken pieces, crisp bell peppers, green beans, zesty ginger, fresh garlic, and a generous handful of fragrant fresh basil are tossed together and coated in a savory-sweet sauce made with teriyaki, tamari, and toasted sesame oil. Fast, healthy, and bursting with bold Asian-inspired flavors!
Quick, Easy & Flavorful Thai Basil Chicken Stir-Fry
Craving a fast, flavorful meal that whisks you away in under 15 minutes?
This easy Thai basil chicken stir-fry is a hearty, wholesome dish that beautifully combines tender pieces of chicken, crisp vegetables, and a fragrant, savory sauce. Perfect for busy weeknight dinners, this Asian-inspired stir-fry is an absolute crowd-pleaser!
All About Thai Basil: You can easily find it at most Asian grocery stores, well-stocked supermarkets (in the fresh herb section in clamshells or bunches), and local public markets during the summer.
Its flavor is a bit different from sweet Genovese basil: slightly anise-like, peppery, and subtly minty. It holds up wonderfully to cooking and delivers that authentic Asian flavor you’re looking for.
Note: Standard Genovese basil also works and will smell fantastic, the flavor profile will just be a little different).
Gluten-Free Tip: If you swap standard teriyaki sauce for a certified gluten-free teriyaki sauce (often made with gluten-free tamari), this entire recipe becomes completely gluten-free!
Tips for a perfect recipe:
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High Heat: a very hot pan is key to getting a nice golden crust on the chicken and keeping your veggies crisp and tender, just like at your favorite restaurant.
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Choosing the right chicken: chicken thighs work best here because they stay exceptionally juicy and flavorful, even with lightning-fast cooking.
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The basil touch: while standard Genovese sweet basil works in a pinch, it won’t give you that authentic anise and peppery punch that true Thai basil provides. Either way, always add your fresh herbs at the very end to lock in their vibrant aroma and flavor.
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Quick prep: To make this easy Thai recipe even faster, chop your veggies and mix the sauce ahead of time for a seamless weeknight dinner.
Why make this recipe?
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Ultra-Fast: ready in 15 minutes, making it the ultimate quick-fix dinner for a busy weeknight.
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Perfect balance of flavors: a delicious harmony of savory, sweet, zesty ginger, fresh garlic, and vibrant basil.
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Asian-Inspired: a mouthwatering fusion of classic teriyaki chicken and ginger-garlic stir-fries, easy to master at home.
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Customizable & Fridge-Friendly: flexible recipe that’s great for clearing out leftover veggies sitting in your fridge (green beans, broccoli, bell peppers) for a tasty, improvised stir-fry.
In a small bowl, whisk together the teriyaki sauce, tamari, sesame oil, sugar, and water. Set aside.
Toss the chicken with the cornstarch in a large bowl. Season generously with salt and pepper. Heat a large skillet or wok over high heat with a drizzle of neutral or sesame oil. Add the chicken (in two batches if necessary to avoid overcrowding the pan) and cook for 2 to 3 minutes per side without moving it too much, until nicely browned. Remove the chicken from the pan and set aside.
Add the white parts of the green onions, garlic, and ginger to the skillet. Sauté for about 30 seconds, then add the red bell peppers and green beans. Cook for 3 to 4 minutes: the vegetables should remain slightly crisp.
Return all the chicken to the skillet, pour in the sauce, and toss well to coat. Let simmer for 1 to 2 minutes until the sauce nicely coats the chicken and vegetables.
Remove from the heat and add the generous handful of Thai basil leaves. Toss gently so they wilt slightly without overcooking.
Garnish with toasted sesame seeds, fresh Thai basil, and the green parts of the green onions. Serve immediately over jasmine rice.
Bon appetit and enjoy!
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