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Chicken with Thai Holy Basil Recipe

This dish is a popular way to use Thai holy basil, which, to me, tastes more tart than sweet basil and has almost a citrus quality to it.  The flavor of the holy basil is fantastic here, so if you can track some down, you'll be glad you did.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Chicken, Main Dish
Cuisine: Thai
Keyword: chicken dinner, easy recipe, stir fry
Calories: 326kcal
Author: Jess Smith via Inquiring Chef


  • Wok or Large Skillet


  • ½ Tablespoon Vegetable Oil
  • 1 Chicken Breast, sliced into small pieces
  • 1 small Birds Eye Chili, crushed to expose seeds (optional)
  • ½ Onion, thinly sliced
  • 1 clove Garlic, minced
  • 1 Tablespoon Fish Sauce
  • 2 teaspoon Nam Prik Pao / Thai Chili Paste
  • 2 teaspoon Soy Sauce
  • ½ Red Pepper, thinly sliced
  • 10 leaves Thai Holy Basil


  • Heat ½ Tablespoon vegetable oil in a wok over medium-high heat. Add chicken and cook, stirring, until just cooked through.
  • Add chili, onion, garlic, fish sauce, chili paste and soy sauce to the pan. Cook stirring constantly, until onions begin to soften and liquids thicken slightly, 3-4 minutes.
  • Add red pepper and basil leaves, cooking until basil leaves wilt slightly, about 2 minutes. Remove from heat and serve immediately.


This recipe serves just one, but can be easily doubled.


Calories: 326kcal | Carbohydrates: 14g | Protein: 52g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 2353mg | Potassium: 1193mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2253IU | Vitamin C: 94mg | Calcium: 55mg | Iron: 2mg