This Thai Basil Chicken Stir-Fry recipe comes together quickly and easily. The fried egg adds extra creaminess and protein and also helps to cut the spiciness if you like it hot!
FUN FACT!: In the photo above you can see a spoon and fork with the dish. In Thailand, a spoon is used to eat dishes without noodles. Chopsticks are used for noodles. The fork is used the way we (in the West) use a knife to push the food onto the spoon.
Only a few, simple ingredients are needed to make the best Thai stir-fry!
Clockwise from top left:
- green beans
- large eggs
- the sauce - soy sauce, fish sauce, sugar, and water
- Thai basil
- cornstarch and water
- ground chicken
- Thai chilis (Bird's eye chilis)
- red pepper
See recipe card for quantities.
Thai Basil vs. Regular Basil?
As you can see from the photo below, the most noticeable difference is the purple stems of Thai basil. The leaves are also more narrow and have slightly serrated edges. Thai basil also has a stronger, more peppery flavour with a hint of anise. If you can't find Thai basil you can substitute with regular basil.
This recipe comes together very quickly in only a few simple steps.
Step 1 - Brown the garlic. Browning the garlic first in hot oil gives it a nutty flavour. Be careful not to burn it!
Step 2 - Add the chicken, beans, red pepper, and chili peppers. Cook and stir until the chicken is cooked through.
Step 3 - Add the sauce and stir-fry for 2 minutes then add the cornstarch mixture.
Step 4 - Add the basil and stir until wilted. That's it!
Step 5 - Fry the eggs. I like to cook one egg at a time so I can have room in the pan to scoop hot oil on top of the egg to cook the top a bit. Use a good amount of oil so you can do this. Drain the cooked egg onto a paper towel and continue with the rest of the eggs. If it takes a few minutes to make the eggs you can warm the chicken back up on the stovetop.
Ground chicken - you can use boneless skinless chicken breast or thighs cut into small cubes. You can also use ground turkey or pork.
Thai basil - use regular basil if you can't find Thai basil (usually found in an Asian supermarket and some specialty grocery stores... or you can grow it at home!)
Thai or Bird's eye chili peppers - Thai chilis are widely available now but you can easily substitute them with any chili pepper you like.
Beans and red peppers - are typical additions. Sometimes only one or the other is used and other times neither. Feel free to add in or substitute any vegetables you like for this stir-fry.
Fish sauce - If it's possible don't skip the fish sauce when cooking Thai food as it is one of the foundational flavours that gives Thai food its unique taste. However, if you have allergies or just can't find it anywhere, you can substitute with extra soy sauce, oyster sauce, coconut aminos, or vegan fish sauce (usually made from mushrooms)
Any leftovers can be stored in the fridge for 3 days. If you served it with rice and have some leftover it all comes together beautifully as a Thai basil chicken fried rice the next day!
If you are doubling this recipe I recommend cooking it in 2 batches. Keep it warm in a low oven while you make the second batch and fry the eggs. A double batch will overcrowd the pan and become "soggy".
What to serve it with
The classic choice is, of course, Jasmine rice. You can also serve it with Basmati or any rice of your choice. If you are looking for low-carb options cauliflower rice or zucchini noodles are great options.
Other recipes you might like
- Easy Shrimp Stir-Fry With Pad Thai Sauce
- Thai Style Chicken Stir-Fry
- Beef And Broccoli Rabe Stir-Fry
Thai Basil Chicken Stir-Fry With Fried Egg
- 2 tablespoon soy sauce
- 2 tablespoon fish sauce
- 1 tablespoon sugar
- ¼ cup water
- 3 tablespoon avocado oil or other high heat oil, plus more for the eggs
- 6 medium to large cloves of garlic, peeled and chopped (not minced, see photo above)
- 6 fresh Thai red chili peppers, adjust for desired spice level
- 454 g ground chicken (1 lb)
- 1 small-medium red pepper, cut into strips (about 1 cup)
- 1 cup green beans, trimmed and cut into 1” pieces
- 2 teaspoon cornstarch mixed with 3 tablespoon cold water
- 1 bunch, Thai basil (3 cups loosely packed)
- 4 large eggs
- Mix together soy sauce, fish sauce, sugar, and ¼ cup water and set aside. Prepare and measure the remaining ingredients as listed above.
- Heat 3 tablespoon avocado oil in a wok or large frying pan on high heat until it is hot. Add garlic and remove pan from heat. Let sizzle and cook until garlic starts turning golden brown.
- Return to heat and add ground chicken, red pepper, green beans, and fresh chili peppers. Stir-fry for 5 minutes or until chicken is cooked through, breaking up the chicken with the spoon.
- Add soy sauce mixture and stir-fry for 1-2 minutes. Add the cornstarch mixed with water and stir until thickened, 1 minute. Add the fresh basil leaves and turn off the heat. Stir until the basil leaves are wilted. Set aside while you make the eggs.
- For the crispy fried eggs I like to cook one egg at a time. Heat 2 tablespoon avocado oil in a small non-stick frying pan, over medium-high heat. When the oil is hot, add one egg. When the edges start to crisp and bubble up, tilt the pan slightly, and with a large spoon scoop some oil on top of the egg to cook the top. When the egg yolk is cooked to your liking transfer it to a paper towel-lined plate. Prepare the 3 remaining eggs.
- Serve over Jasmine rice or any of the above suggestions, topped with a fried egg.