Thai Chicken with Basil Stir Fry

Thai Chicken with Basil Stir Fry


"This is delicious and easy to make. Make it as spicy as you like or keep it mild."


35 m servings 506 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 506 kcal
  • 25%
  • Fat:
  • 12.1 g
  • 19%
  • Carbs:
  • 60g
  • 19%
  • Protein:
  • 36.9 g
  • 74%
  • Cholesterol:
  • 78 mg
  • 26%
  • Sodium:
  • 804 mg
  • 32%

Based on a 2,000 calorie diet

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  • Prep

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  1. Bring rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 20 minutes.
  2. In a bowl, mix the coconut milk, soy sauce, rice wine vinegar, fish sauce, and red pepper flakes.
  3. In a skillet or wok, heat the oil over medium-high heat. Stir in the onion, ginger, and garlic, and cook until lightly browned. Mix in chicken strips, and cook about 3 minutes, until browned. Stir in the coconut milk sauce. Continue cooking until sauce is reduced be about 1/3. Mix in mushrooms, green onions, and basil, and cook until heated through. Serve over the cooked rice.
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  1. 315 Ratings


Some tips to make it more authentic. Use fresh, spicy chilies. Use galangal/Thai ginger, not regular ginger. Use holy basil/Thai basil not the Italian basil. Use regular oil, not olive oil.

Lovely! Tastes very authentic. Use holy basil if available for the killer taste. I also tried adding more red pepper flakes and then realized I should just use chilli powder instead to bring mor...

This was ok, but unfortunately I couldn't taste of wonderful flavors of basil or cocunut milk very much... just salt. I'm sure it was due to the fish sauce (check out the sodium content on the ...

My boyfriend adored this recipe and I thought it was pretty good. I used a whole can of coconut milk because I hate having open cans in my fridge. I think next time I will cook the chicken in ...

I loved this dish. Others commented on it not being authentic . . . who cares! Authenticity is not the issue, taste is, and this dish tastes great. Now, that being said, I had to be creative to ...

Definitely NOT the authentic Thai basil chicken, because the real one is not soupy like this and much much more spicy. However, I still give it a five star, and just think of it as chicken basi...

I didn't bother with the coconut milk. This is a good stir-fry recipe. Don't be put off by the seemingly large amount of basil--when it cooks, it loses pungency. I also added a large handful of ...

I made this with 2 large chicken breasts (no clue how much they weighed). I followed the recipe exactly otherwise, but ended up adding a little more soy sauce, and quite a lot more red pepper fl...

Improvements - used whole can of coconut milk (not just 3/4 cup), more soy and fish sauce (about a teaspoon more of each), 4 tablespoons of sugar (really balances the heat), added water chestnut...