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basil chicken stir-fry in a pan
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4.52 from 27 votes

Thai Spicy Basil Chicken Stir-Fry

If you like spicy dishes then you are going to LOVE this Thai Spicy Basil Chicken Stir-Fry recipe. The dish is full of veggies and can be prepared in one skillet. Serve with some rice and it’s a great Thai dinner for 4-6 hungry folks.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main Dishes
Cuisine: Thai
Keyword: chicken, chicken dinner, stir-fry, Thai
Servings: 4 servings
Calories: 736kcal
Author: Lynda



  • 1 pound boneless skinless chicken breasts, thinly cut on the bias
  • 2-3 Tbsp sesame oil


  • 1 cup chicken broth
  • ¼ cup hoisin sauce
  • 2 Tbsp low-sodium soy sauce
  • 2 Tbsp fish sauce
  • 2 Tbsp brown sugar
  • 2 Tbsp cornstarch


  • 2-3 Tbsp sesame oil
  • 1 cup sliced onions
  • 2-3 carrots thinly sliced on the bias
  • 1 cup thinly sliced red bell pepper
  • 1 cup thinly sliced green bell peppers
  • 1 can sliced water chestnuts
  • 1 cup quartered button mushrooms
  • 1 Tbsp minced fresh garlic optional
  • 2 thinly sliced serrano chiles
  • 2 jalapenos sliced

Stir In:

  • ½ – 1 cup packed fresh basil leaves sliced into thin ribbons


  • Cook chicken in sesame oil until no longer pink. Remove to plate and set aside.
  • Whisk together broth, hoisin sauce, soy sauce, fish sauce, brown sugar, and cornstarch. Set aside.
  • Heat oil in a wok or large skillet over high. Add onions and carrots; stir-fry 1-2 minutes. Add bell peppers, water chestnuts, and mushrooms; stir-fry 1-2 minutes.
  • Add chicken, garlic, jalapenos and serrano and cook for 2-3 minutes. Stir in broth mixture; simmer until thickened, 1-2 minutes.
  • Stir in basil and heat until wilted (about a minute). Serve with rice.



Serving: 1 | Calories: 736kcal | Carbohydrates: 41g | Protein: 41g | Fat: 46g | Saturated Fat: 7g | Polyunsaturated Fat: 36g | Cholesterol: 98mg | Sodium: 1584mg | Fiber: 7g | Sugar: 21g