Basil Chicken Stir Fry

I lived in Columbus for several years and loved a Thai restaurant that served Basil Chicken. After years of trying to duplicate the recipe, I have come close with this stir fry recipe I have created by combining several recipes. I like to serve this recipe over Fried Rice and with an Egg Roll.

5 from 1 reviews
Basil Chicken Stir Fry
Prep time
Cook time
Total time
  • 2 teaspoons vegetable oil or sesame oil
  • ¼ cup shallots
  • 3 garlic cloves, minced
  • 4 skinless, boneless chicken breasts, sliced thinly into 1 inch pieces
  • 1 tablespoon fish sauce (can substitute soy sauce or even Worcestershire sauce)
  • 2 teaspoons sugar
  • 3 teaspoons soy sauce
  • 1¼ teaspoons sriracha
  • 1 Tablespoon cornstarch
  • ½ cup chicken broth
  • ¼ cup sliced basil leaves
  1. Heat a large nonstick skillet over medium-high heat and add oil to pan. Add the shallots and garlic to pan; cook for 1 minute or until fragrant.
  2. Add cut up chicken to pan; cook 8-10 minutes or until chicken is done.
  3. Combine fish sauce, sugar, soy sauce, sriracha, cornstarch and chicken broth in a small bowl. Add mixture to skillet and cook for 3-5 minutes or until mixture thickens, stirring to coat chicken.
  4. Remove from heat. Stir in sliced basil leaves.


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