Thai Basil Chicken

This post may contain affiliate links. Read my disclosure policy.

This simple Thai Basil Chicken, known as Pad Grapow, is insanely quick and inexpensive to make. It’s light, yet flavorful with lots of heat and tons of basil.

Thai Basil Chicken – a quick and easy chicken stir-fry dish.
Thai Basil Chicken

This recipe is always a big hit with the family! It’s also quite easy to make. You can easily modify it to make it as spicy or mild as you like. If your family loves Thai food, they may also love this Grilled Chicken Satay with Spicy Peanut Sauce and this Shrimp Pad Thai on the Lighter Side.

I recently got my hands on Chrissy Teigen’s new cookbook, Cravings (affil link). What a beautiful book, love the photography and food styling, with lots of interesting recipes. Although not exactly a low calorie book, I found some dishes in the book that can easily be made light.

This simple chicken dish is a great example, I slightly modified it to make it lighter, and plan on adding some vegetables to the mix to make the portion a little more substantial the next time I make it. My husband loves Thai cuisine and basil, so this combination is a winner!

How To Make Thai Basil Chicken


Thai Basil Chicken – a quick and easy chicken stir-fry dish.

More Thai recipes you may enjoy:

Thai Basil Chicken

4.82 from 50 votes
This simple Thai dish, known as Pad Grapow, is insanely quick and inexpensive to make. It's light, yet flavorful with lots of heat and tons of basil.
Course: Dinner
Cuisine: Chinese, Japanese
This simple Thai dish, known as Pad Grapow, is insanely quick and inexpensive to make. It's light, yet flavorful with lots of heat and tons of basil.
Prep: 5 mins
Cook: 15 mins
Total: 20 mins
Yield: 4
Serving Size: 4 oz chicken


  • 1 1/4 lbs boneless, skinless chicken breasts, sliced into thin strips
  • 2 tbsp oyster sauce, Substitute for GF oyster sauce
  • 2 tbsp light soy sauce, Substitute for GF soy sauce
  • 5 cloves garlic, minced
  • 1 serrano chile, seeded and minced (keep seeds for extra hot)
  • 2 teaspoons vegetable or canola oil
  • 3 cups fresh Thai or regular basil leaves
  • cooked jasmine rice, optional for serving


  • In a bowl marinate the chicken with oyster sauce and soy sauce 10 minutes.
  • Heat a large nonstick skillet or wok over medium-high heat, when hot add the oil, garlic and chili and cook until fragrant, about 30 seconds.
  • Increase the heat to high and add the chicken and cook, stirring until just cooked through, about 4 minutes. Add the basil and cook until wilted, about 1 minute.
  • Serve over rice.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.


Serving: 4 oz chicken, Calories: 210 kcal, Carbohydrates: 4 g, Protein: 34 g, Fat: 6 g, Cholesterol: 104 mg, Sodium: 571 mg, Fiber: 1 g


Rate and review this recipe!

Your email address will not be published. Required fields are marked *

Rate this Recipe:

280 comments on “Thai Basil Chicken”

  1. Phenomenal! All 4 picky kids loved this and that is no small feat. One of my all time favourite recipes.

  2. It’s great and basically my go-to when my arrow garden is bulging with basil. Honestly I’ve never been disappointed by any of your recipes.

  3. I loved this recipe! So flavourful! I mistakenly used Genovese basil and it was still delicious. Will definitely make this again.

  4. This is delicious! The flavor of the Thai basil is so wonderful! My husband, who generally doesn’t care for green things, loved it. I did make a few changes:

    – I doubled the marinade ingredients. 
    – Added some green beans that I froze last summer when the chicken went in.

    Next time I’ll add more Serrano, or maybe augment it with some crushed red pepper flakes. I thought it could use a little more heat. 

    And next time I’ll cook it in my wok, just because I think it’ll be easier. But it’s definitely a keeper! Gina, you just don’t miss!

  5. I love this recipe. I look forward to it every summer when I have fresh basil growing in the garden. It’s always a big hit. 

  6. This recipe is really great and very versatile. I’ve used pork tenderloin when I didn’t have chicken. I’ve added green beans to bulk it up when I want more veggies. I’ve yet to find gluten free oyster sauce so I’ve made it without and still tastes great. 

  7. If I am adding string beans and onion at what point in the recipe should i add them so they are cooked through and tasty?

  8. Great, simple dish! I would NOT substitute regular Basil with Thai Basil. The Thai Basil adds such a unique/amazing flavor to this dish that regular Basil simply does not!
    Also, I like it spicy, so I doubled the serrano peppers. And I added onions, carrots, and bell peppers (and doubled the sauce quantity to compensate) for additional flavor/texture.

  9. Avatar photo
    Marcie Hoffmann

    Can you make the Thai Basil Chicken without the serrano pepper? I don’t like them but the rest of it sounds great. Please let me know, thanks.


  10. This dish is fantastic. So simple but the flavours come together perfectly. Will definitely make this again! 

  11. Wish I had doubled the recipe!! Can’t wait to grow more basil in spring just so I can make this on the regular!

  12. I love this recipe and tonight I made it with Sea Bass!  It was awesome. I did half Basmati rice and half Cauliflower rice  next time I will add some veggies. I love Thai Basil. 

  13. Another one to add to my favorites!  I added a big handful of julienned carrots but otherwise followed it exactly.  The pepper was not too hot at all.  

  14. This recipe has to rank in my top 5 Skinnytaste recipes! I added a good amount of fresh green beans to the chicken.  To ensure there would be enough sauce, I doubled the soy and oyster sauces. Added a pinch of brown sugar to add some sweetness to offset the saltiness and heat. Delicious! 5 stars out of 5!

      1. What’s the best way to measure basil? I added too much. It was delicious but the basil overpowered the other flavors. Thanks Gina!

  15. Delicious and simple! Thanks for a great weeknight recipe. Yaay!

    This served three of us (no leftovers). I served it with jasmine rice cooked in coconut milk. Will definitely make this again.

  16. Avatar photo
    Felice De Ruggiero

    Made this exactly as written with two tweaks:
    I used the whole Serrano with the seeds and I stir fried some broccoli to add to the mix.  It was delish! Served it with a spicy Cucumber and Mango salad 🥭 🌶 

  17. Gina! Given the lock down I’ve found myself without oyster sauce. I googled subs, and of course am out if those too. Thoughts?

  18. I’ve been making this recipe for a couple years now- love it! The one question I’ve always been meaning to ask is by “light” soy sauce do you mean reduced salt/fat? Or actual light soy sauce (I have dark, light, and reduced sodium). Thanks! 

  19. I have made many of your recipes Gina but think that this might be my favourite now (or at least to date). I added half an onion and two red peppers (all thinly sliced) to the garlic mixture and used a can of chopped green chilies that I had on hand. I used two 28g containers of fresh basil leaves but I think I would double that next time. Regardless, the recipe was absolutely delicious and my husband couldn’t stop raving about it. I can’t believe how easy it was! Thank you once again Gina; your recipes are amazing!

  20. This was SOOO GOOD. I was honestly surprised at how much flavor this had because there we such few ingredients. I will definitely be making this again.

  21. I wasn’t sure about the oyster sauce since I haven’t cooked with it before but WOW what an amazing recipe! Made as directed and added 1 zucchini sliced in half moons. A keeper for sure and I did not find this too salty (used Trader Joe’s low sodium soy sauce). thank you!

  22. Avatar photo
    Paola Phillips

    This was a big hit with the family! Quite easy to make as well! (I only used 1/2 the Serrano chili because it seemed spicy when I was cutting it and I have a 5 year old sensitive to spicy foods).

  23. My family loved this dish!  I doubled the recipe and added bell peppers, mushrooms and green beans.  I will definitely be making this again!

  24. I made this tonight and subbed Japanese eggplant for 1/2 of the chicken and slivered bell pepper for the hot pepper since one of the people I was cooking for can’t eat spicy food. I doubled the sauce and used about a cup of Thai basil leaves. Served over brown rice. It was a hit.

  25. Avatar photo
    Maribeth Becker

    I made this exactly as described and it was delish. Next time I’ll add some onions and bell peppers to give it a little more veggie goodness. Tastes just like the restaurant version!

    1. Avatar photo
      Maribeth Becker

      Update! I made this again last night and added one medium yellow onion, one green bell pepper, and one red. I marinated the chicken with double the sauce to make up for the extra veggies that were going in, then I added one tablespoon oil to the hot pan, added the onions and peppers, and cooked till they looked right (10 mins?), then added garlic and serranos, and did everything else according to the instructions. It was awesome! Def will be making it this way in the future. It made more than enough sauce (could prob get away with just added an extra tablespoon of soy sauce and fish sauce (which I used instead of oyster because I had it) instead of doubling) but not too much. Hooray for another recipe to add to the rotation!

      1. Avatar photo
        Angelica Vaca

        Thanks for the tips! I’ve made it exactly as directed before and was hoping someone would have thrown in some veggies and added the cooking info. 🙂

    1. Tammy, there’s a vegetarian “shitake” oyster sauce. It’s AMAZING. I only use that as well, and it’s right where you might find the regular oyster sauce at a good Asian Market.

  26. My husband said “isn’t it funny that we have been ordering this fish from restaurants when we could have been making it better at home?” He has never loved the idea of dieting, but when I told him it was from skinnytaste, he told me to tell you that you are brilliant. Thank you for making healthy eating possible at my house! 

  27. I made this tonight! Added an onion and used just a bit of chicken broth to give it more of a sauce! Turned out great. Will be adding this to the rotation. 

  28. Tried this recipe tonight verbatim minus the serrano pepper which I could not find. So I substituted another type of hot pepper. It was easy to make and delicious! Great job!

  29. Made tonight with fish sauce and regular basil. Used reduced sodium soy sauce. Didn’t want to use more veggies as we were having an orange sauced veggie stir fry from my local Ralph’s (Kroger’s) that had been marked down to 99 cents and had a best sell by date 3 days from now. Love my Ralph’s! 
    The recipe as made was very tasty but way too salty for us. Will keep this but work on reducing salt. Very easy to make. 

  30. This recipe is amazing.  Sooo tasty.  I didn’t have light soy so I used regular and that made it too salty.  Will make again and again.

  31. I followed this recipe to a T and it turned out delicious! So yummy, I already want to make it again but have to wait til I have enough thai basil…

  32. Made this tonight for my family with rave reviews! Thanks for another slam dunk winner! Substituted fish sauce for oyster sauce and added mushrooms & bell peppers. YUM!

  33. I have made this more times than I can count! It’s FABULOUS!!! I marinte the BITE SIZE chicken longer, for more flavor. I also double and triple the amount for more! I use homegrown basil, and tear leaves to smaller pieces, instead of whole or knife-cut. (Rachel Ray says never put a knife to basil) I now use about 1 cup of basil. We serve this over jasmine rice, and zoodles! This time, I let the zoodles soak up the extra sauce! We are in LOVE! Gina is a Ginious! ?

  34. Avatar photo
    Justine DeMauro

    About half my large family are vegetarians. Any suggestions on what vegetables I could sub out the chicken for, to make a thia basil veggie stir fry??

  35. Can you leave this marinating over night? Or only for the 10 minutes suggested? 
    I made this last week and it was great, but would love to prep tonight for an even quicker meal tomorrow…

  36. Avatar photo
    Amanda Tovell

    I made this last night for 5:2 fast meal – served with steamed green beans and cauliflower steamed then panfried in a little peanut oil and it was perfect. Even my fussy partner thought it was great. Thank you for another yummy recipe Gina

  37. Avatar photo
    Tina Peerenboom

    I’ve seen it asked but haven’t found a reply yet…is there anything that can replace the oyster sauce that’s not fish sauce? I’m not a fan of any seafoods. Thanks!

  38. I made this tonight with regular basil and sliced bell pepper instead of the hot pepper since I was serving it to people who can’t eat spicy food. Everyone said it was very tasty

  39. Super good! Made with fresh basil we planted. Boyfriend and I both loved. I made some zucchini and mushrooms for side vegetable and we each had 1/2 cup of white rice. Delicious – lbs of my favorite recipes so far! 

  40. My basil (regular) was too chewy to eat. Did I not cook it long enough? Any tips? Otherwise I love it and will make it again!

  41. I love this super simple recipe! I never measure my basil- I just throw in 2 little plastic containers’ worth (3/4 oz each), and it has a great flavor.

  42. Overall, I found this recipe to be tasty, but a bit dry.  I ended up heating up additional soy and oyster sauce.  My husband had it over rice, and I used cauliflower rice on mine, but we both were wanting additional sauce.

  43. Pingback: Loop Sunday Lunch: Thai Basil Chicken | Trini Talks

  44. I’ve made this several times. love it. I actually sometimes use ground chicken to make it easier. It’s a great one that I have served for company too! Thank you!

  45. Avatar photo
    Anahi Garibay

    This was fantastic! This is as close to the restaurants flavor as I have gotten ever!!! ☺️☺️☺️

  46. This is part of my weekly rotation. It’s so incredibly easy, pulls together quickly and has great flavor. I use any where from 2 to 3 Serranos! I also add vegetables and sometimes tofu to make sure there are leftovers for lunch. Thanks!

  47. Pingback: 5 Quick, Kid-Friendly Recipes for Busy Nights

  48. This was a super simple, easy to throw together meal for a quick dinner with veggies and jasmine rice. I will absolutely be making this again. I added an extra serrano pepper and left the seeds and membranes in. I also doubled the garlic and it was fantastic!

  49. Does Oyster sauce have the same smell has fish sauce?  The smell of fish sauce makes me feel sick!

  50. Pingback: Skinnytaste Meal Plan (February 26-March 4) – Site Title

  51. Avatar photo
    Heather Salerno

    Yum! This was easy and delicious. Three cups of basil was a lot to find… I bought two basil plants and it still was not enough, but I added a cup of baby spinach.

  52. Avatar photo
    lauren droubi

    We made this last night and it was SOOOOO good.

    I added yellow bell pepper, 1/2 white onion chopped, and mushrooms. I also upped the chicken to 2 lbs and double’ed the sauce so there would be enough for leftovers. It was really tasty.

    1. We’re not fans of seafood and when I’ve cooked Thai dishes before I swear I can taste the oyster or fish taste (maybe all in my head) but would still like to know how I could substitute. 

  53. Pingback: Thai Basil Chicken | Nurse Eat Blog

  54. We cannot get enough of this recipe! Seriously! It’s on our weekly rotation & if we have someone over, we make it for them & then they love it too!! Thank you! So delicious!

  55. Made this for dinner tonight. It was too salty even though I used reduced sodium soy sauce. I used regular basil. Despite bring salty it was bland. If I try it again I would see if the Thai basil makes a difference as some of the other posters suggested.

  56. This is an excellent recipe: no fail, quick, and delicious. The basil adds such nice flavor! I amp up the dish by adding minced ginger and sauteed sliced veggies such as a white onion, bell pepper, and mushrooms. The first time that I made this, I used a jalapeno pepper because my store was out of serranos; it was very good. The second time, I used 3/4 of a seeded serrano – I’ve never used one in cooking before, so was a bit wimpy. The heat was terrific for my taste buds, but a bit hot for my husband. Note: I’d never used oyster sauce in cooking before and was concerned it’d taste too “fishy,” but it didn’t taste fishy at all.

  57. So glad I came across your website. I harvested my basil plant today and came across this recipe while looking for basil dishes. I was out of mushrooms, so I wound up going with jalapenos, sweet peppers, onions, and green beans. I also replaced the soy sauce with coconut aminos and ate it over cauliflower rice. It was AMAZING and so extremely simple. Thanks so much!! I can’t wait to try some of your other recipes.

  58. Made this tonight and I thought it was pretty delicious, but my husband had to stuff it down, he said it was too salty.  I even used the low sodium soy sauce! Looks like all the left overs for me! Although I will say I do with there was a little sauce to go with it! 

    1. I double up the marinade so it is more saucy. I’m not counting points but doing that would increase the points I am sure.

  59. I made this tonight and it was SO good! In fact every recipe I have made of yours (many) have always turned out fabulous! Thank you for your inspiration for skinny tastes 🙂

  60. Loved this last night!! Added green beans, scallions and broccoli and served with egg fried cauliflower rice xx

    1. I’m excited to make this with everyones comments. Egg fried cauliflower rice sounds awesome with this. 

  61. Tried this out of the book, but swapped out a squirt of sriarcha for the chile and used a combo of thai basil and regular genovese basil from my AeroGarden. 5 out of 5 stars!

  62. Would it be alright to use dried basil?  I usually get my fresh basil at Farmers Marketing the summer but didn’t want to wait until then to try this recipe..  This sounds so good especially with the vegetables especially mushrooms.

  63. Hi! I’m hoping to make this tonight and trying to be as authentic as possible. Where do you get Thai basil? (I think I live near you – south shore LI – if that helps?) I’ve tried local large and small supermarkets but they don’t carry it around here! Thanks!

      1. If you have an Asian market nearby, try that. I ran into same problem at all other stores, but found Thai basil and more at Asian market. 

    1. I have the same issue. It definitely makes a difference in taste when it comes to using Thai basil vs. traditional basil. I tried making this dish using traditional basil and it was blah. I wound up ordering Thai basil on Amazon! I was sooooo happy 🙂

  64. Pingback: 30 Meals Made in 30 Minutes: A Month of 30 Minute Meals

  65. I made this tonight and it turned out way better than I expected! (Not that I expected anything bad, this is my go to site for recipes!) but I was blown away! I used minced basil which I felt really brought out the flavor in each bite.This one will be added to my favorites along with several other of your dishes!

    1. I would think it doesn’t.  I’m familiar with SPs and based on the serving size it would only be for the chicken and vegetables.  

    2. As much as I love rice, I am always concerned with calorie count, too. I’ve found pre-packaged containers of Uncle Ben’s that come in different flavors – jasmine, basmati, brown, wild rice, etc. Each pack is 100 calories.  You just nuke it for 1 minute in the microwave. It’s not exactly as fulfilling as jasmine rice from a rice cooker, but it satiates you. You can find these packs in your local grocery store.

      1. Be careful with the sodium content in those.  Especially if you’re watching calories be aware of the sodium levels that’s can leading to bloating and still feeling hungry.  

  66. No chiles or even peppers in my house so I subbed for 2-3 Tbsp of Siracha and paired with a toasted almond pilaf…. DELICIOUS!!!

  67. Hi, I’m not a fan of Oyster Sauce – otherwise these look delicious. Any recommendations for a replacement?

    1. I’ve read that hoison or soy sauce make a good substitute but I personally haven’t tried them as a sub. Let me know if you do!

    2. There is a vegetarian oyster sauce you can get at most Asian grocers made out of mushrooms. It’s just as flavorful as oyster sauce.

  68. Made this tonight and I didn’t have basil or serrano chilies on hand so I used green onions and sesame seeds instead and it still rocked! Delicious dinner.

  69. Tried this recipe tonight, added in mushrooms and yellow peppers and it was delicious. The whole family loved it, including my picky 3 yr old. Will be adding this into our regular meals. 

  70. Pingback: Top 25 Most Popular Skinnytaste Recipes 2016 – Easy Low Cal Recipes

  71. Avatar photo
    Traci Johnson

    What does 11/4 lbs mean? this is confusing me. especially when it serves 4 at 4 oz? Can you clarify? Thank you Gina!

  72. this was delicious! I added a sliced red pepper and snow peas after the chicken was done. Some slivered ginger would an excellent addition. Thanks!

  73. I made this last night but added eggplant and some red pepper flakes for some heat. It was delicious!! My husband was very impressed and it was so fast and easy! Thanks for another great recipe 🙂 

  74. Made this tonight for dinner.  Was delicious!  Between me an my husband there were no left overs.  Used 1lb ground chicken and followed recipe exactly.  This will be in our meal rotation for sure.  Easy, quick, cost friendly and so good!!  Thank you for the awesome recipe!!

  75. This is such a good, simple dish! Sometimes I have a hard time getting fresh basil at the store (yes, I know I should be growing it but…). I have found it can be simplified with dried basil and powdered garlic. This pulls together really fast! Thanks for such a yummy dish!!!

  76. I made this and my husband loved it. I am now two for two on your recipes; I am so grateful! He is quite picky, hates healthy food, and particularly hates “rice bowls.” But, he loves Thai food, so I gave it a whirl and he loved it, (even ate seconds!) as did my brother-in-law.  He also loved your navy bean bacon soup. I finally have found recipes he enjoys so he doesn’t die of a heart attack at 45.  You have a gift. 

    Thank you! 

  77. I couldn’t find oyster sauce anywhere; can I use fish sauce or hoisin instead?  Or another substitute?

  78. Avatar photo
    Nicole Corbett

    I made this dish and added onions, summer squash, red and yellow peppers and used sesame oil. It was delicious!

  79. HI Gina, could you please let me know if this recipe can be done in the instant pot?, if so, what time, setting and amounts of liquids do you recommend? Thanks!

  80. I made this tonight and it was OK, not great. Just not very flavorful. Needed a lot of Soy Sauce at the table to give it any taste.

  81. This was so so so beyond good!! I added shallots that I had to the garlic, peppers, and oil and then I added a pack of mushrooms near the end to add a little point-free bulk. I served it over jasmine rice as well. Will definitely be coming back to this! 

  82. I made this tonight and it was fantastic! My kids never agree on a meal – if one likes it, the other hates it…but this one, they both liked! My pickiest eater even asked me to make and pack it in her lunch when school starts. 

    After the garlic and pepper, I added onion and red pepper and sautéed for a few minutes on high before adding the chicken. Also added snap peas and some steamed broccoli in the last few minutes. So good!

  83. I really enjoyed this! I took the advice to add veggies (bok choy and asparagus) and was very happy with the results. I didn’t have a Serrano chilie so I used chili paste to add the heat. Worked perfectly. Thanks for sharing Gina!

  84. Pingback: 5 Tips for Eating Healthy When Busy (Plus This Week’s Meal Plan)

  85. Okay so i made this recipe for dinner tonight and it was freaking amazing! I added blanched cut green beans with the basil, and i just didn’t want to stop eating this dish. I can’t believe it’s 6 ingredients, and it helped me use my garden basil. I ordered Cravings on Amazon not even realizing this recipe was adapted from it until tonight, and I’m supposed to receive the book tonight so I’m looking forward to it even more now! I have your cookbook as well, and am looking forward to your new one. Will it have instant pot recipes?

  86. Ah thank you! Going to try this soon. I have a thai basil plant that is just going CRAZY! Need more recipes that use it! 😀

  87. Another solid recipe! I have a ton of Thai Basil in my Aerogarden and this was a great use for it. I’ll definitely make it again, only I’ll kick up the heat next time.

  88. HI Gina,
    Love your site and absolutely loved this recipe.  I didn’t have a Serrano pepper on hand so I subbed 1/4 tsp of cayenne and 1/4 tsp of chilli pepper flakes and 1/2 a tsp of my  Epicure Thai seasoning. Tossed with rice noodles. It was a definite do again! I also love that you include the WW points. Makes my life a lot easier …… Thanks!????

  89. Pingback: Thail Basil Chicken | Fit Gourmet Working Mom

  90. This was amazing!! I added some veggies for taste. Perfection! However, I added salt to the rice (rookie mistake), so it was a little on the salty side. Totally my fault. 🙁

  91. I do love Thai food not so much hot spice i.e. serrano chile  by replacing it with red orange or green pepper would it change the recipe much? 

  92. This is SO quick and easy to make.  I add veggies towards the end to bulk this up like you suggested (thinly sliced bok choy, carrots, tomatoes–bell peppers or broccoli would work well too, they just aren’t a personal favorite).  And sometimes I just get the veggies from the salad bar at the grocery store so I can get a small amount and save time on chopping.  This is great the next day for leftovers at work too.  Thanks, Gina!

  93. Looks delicious! I am can’t eat oyster sauce as it contains gluten. Is there an alternative? Thanks so much! ?

  94. Holy moly I just made this dish and it is fantastic. I love the fact that it’s comes together so quickly. Definitely will put this in my dinner rotation.

  95. Added marinara sauce to this recipe for an Italian twist and it was delicious!  I think I will spiralize some zucchini next time for a full low cal meal.

  96. This was SO GOOD! I used half a jalapeño pepper instead because I wasn’t quite in the mood for something spicy. Also used brown rice since it’s what I had. Awesome recipe, will definitely make this over and over again!

  97. Loved this recipe so much!  It was easy and gave me a chance to try new ingredients (oyster sauce!).  I loved mine with some mushrooms added and served over riced cauliflower, which calculated at 4 SP.  This one is going to stay in permanent rotation.  I hope you adapt more recipes from Cravings to suit the WW program!

  98. This sounds delicious! Will be making it next week.

    Your new website is beautiful, Gina, but I have one comment: I much preferred the “print” option that you had with your previous site design. When I’m printing a recipe, I don’t need all of the comments etc. I enjoy reading them, but it all prints out as too many pages this way. So I’m back to copying and pasting into Word first; your old system worked beautifully.

    I still love all of your recipes!

  99. I’m allergic to shellfish, so oyster sauce is out. Any suggestions on a replacement? Or just don’t use anything?

  100. What kind of oyster sauce do you use? According to Cooks Illustrated there are two kinds of oyster sauce….one being a bottled oyster flavored sauce and the other being a cooking sauce containing oyster flavored sauce? I am confused as I’ve never used this and it doesn’t sound very appetizing ???? (yuck oysters) although I do love many Thai dishes. Thanks for the help!

  101. I made this tonight and absolutely loved it!  To make it less spicy (and more kid-friendly) I replaced the serrano with a jalapeno.  I also added a sliced bell pepper, sliced onion, and green beans.  Next time I’ll definitely make double the marinade in order to end up with more sauce to go with the veggies.  

  102. I’m a little worried about the spice…my kids like spicy to an extent, but…how hot is it? I don’t want to leave the pepper out completely. Any ideas?

  103. Gina, I apologize if this question has already been asked. I did a quick scan but didn’t see it. The smart points count on this is just for the chicken? Or does it include a serving of jasmine rice?

  104. This was amazing! I made it a couple weeks ago for my husband who always orders this dish at Thai restaurants and he LOVED IT. Looking forward to making this again this week!

  105. My husband is allergic to shell fish so we can’t do the oyster sauce. What do you recommend as a substitute? Thank you!

  106. I’ve killed multiple plants, including ones that you aren’t supposed to be able to kill, and I don’t have a balcony or yard.  Is there any sort of substitute (not really) for basil?  It’s really expensive in Vancouver.

  107. Avatar photo
    E Holly Bryan (Lowcountry Lowdown)

    Whipped this up for supper last night. Tasty and easy to make-two of my favs! Served over stir fried veggies (from a bag) and leftover rice noodles.  Next time I’ll double the sauce for the veg/noodle component.  Keep ’em coming, Gina!

  108. I made this tonight and it is SO GOOD and SO EASY..  This is going to be one of my new go to’s.  Would definitely recommend Thai basil if you can get your hands on it. Like Gina, I’ll add some snap peas or something next time. YUM!

  109. Avatar photo
    Mrs McAllister

    I just made this tonight, and it’s delicious!  I wasnt expecting much, because the ingredients are so simple, but magic happens somehow and it tastes great! Alchemy! I used a little less basil and added snow peas. Cashews would be an amazing addition as well. Maybe a little salty. A keeper!

  110. This looks so good but how do you print your recipes out? There used to be printer friendly versions?

  111. made this last night; didn't use the fish sauce, added snap peas and only did 1 cup of basil leaves and was delicious! are the nutrition facts including the rice?

      1. Did you use low sodium soy sauce? I can see the longer you marinate, the saltier it would be.

  112. Just made this tonight and it was great!! I added sugar snap peas and water chestnuts (just added to the hot pan for a few minutes before adding in the garlic and serrano). Will definitely be making it again!

  113. In Thailand this is often made with ground pork or sliced lean pork – either are a good substitute to try for the chicken.

  114. This looks great! When I put the ingredients in the weight watchers recipe builder it comes out to 4 smartoints. Any idea why the difference?

  115. Avatar photo
    Brent (Cookapalooza)

    Looks delicious! We usually order in Thai food but lately I have been making more and more homemade Thai dishes. Thinking a tofu version of this would be good too. Look forward to making! Cheers!

  116. I thought I had some oyster sauce, but i actually have a ton of fish sauce. Do you think i can use fish sauce and just add some sugar? What would you suggest… would love to make this tonight!

    1. This recipe should use fish sauce instead of soya sauce. This is more of a Chinese dish, substituting fish sauce would make it authentically Thai.

  117. I want to add some veggies to this dish. Do I need to increase the sauce? Also do I cook the veggies and the chicken in two different batches?

  118. Just made this & it was so easy & SUPER delish! This will be a regular for us. Can't wait to make it again!

  119. This meal looks delicious and easy. I can't wait to make it. I think I will try adding asparagus to it as well. Thank you for sharing this recipe.

  120. This looks wonderful and want to try it. I am allergic to shell fish and cannot use oyster sauce. Do you have any recommendations for a substitute for it. Thank you

  121. I've cooked at least a hundred of your meals and this is easily the best. Enough so that I'm also commenting for my first time. YUM!

  122. Try replacing the soy sauce with liquid aminos or coconut aminos for an even healthier version 🙂

  123. Avatar photo

    Where would be the cheapest place to buy Thai basil it was $3 for about 1/4c at my super market? Thanks

    1. Avatar photo
      Erin Hadwiger

      Do you have a yard, or even a balcony? I bought a basil plant (from my supermarket, actually) and it has been a life saver- cost wise!

      1. I don’t have a balcony or yard. I also have black thumbs.  Any plant I bring in dies.  I would LOVE to make this, but I don’t think I’ll be able to with the amount of basil needed. 

  124. My daughter just bought "Cravings" yesterday! I haven't had a chance to really look at it, but can't wait to see which recipes you make lighter. My diet is based on your recipes… every one of them!

  125. Avatar photo
    Rocky Mountain Woman

    lovely! I had Thai food for lunch (at a place called Thai Basil, no less), but could definitely do this tonight for dinner…

  126. Avatar photo
    Jennifer @ This Off Script Life

    I live in Zurich where it's difficult to find decent Thai food; so I've taken to making Thai cuisine at home. Adding this recipe to the list 🙂

  127. Avatar photo
    Caren Gittleman

    sounds great but the sodium is CRAZY high………our WW leader said something about staying at around 750 for the entire day…..the dish does sound delicious though catchatwithcarenandcody

    1. Avatar photo
      Skinnytaste Gina

      I think she meant per meal. According to the USDA: Reduce daily sodium intake to less than 2,300 milligrams (mg) and further
      reduce intake to 1,500 mg among persons who are 51 and older and those of any age who are African American or have hypertension, diabetes, or chronic kidney disease. The 1,500 mg recommendation applies to about half of the U.S. population, including children, and the majority of adults.

  128. I have a shellfish allergy, so oyster sauce is a no-go. Is there a substitute, or am I just out of luck with this dish?

    1. They sell oyster sauces that are made of mushrooms instead of oysters. They are labeled as vegetarian oyster sauce.

  129. Avatar photo
    mary-clay | the open oven

    what a gorgeous dish! I haven't picked up a copy of Cravings yet, but this recipe may have convinced me. loooove thai basil!

  130. Spicy basil chicken is one of my favorite dishes. I substitute coconut oil, add veggies and 1 TB of apple cider vinegar. I also use low sodium tamari vs. soy sauce which is naturally gluten free. I've served with rice noodles as well. The skinnytaste website has been a life saver; thank you!

  131. Avatar photo
    Mary Jane Bruette

    I waving the same thought-it's only March- I haven't seen any of the big boxes of basil in the stress like you do at summers end.

  132. This sounds awesome. I love basil, but 3 cups sounds like a lot. I am thinking I'd have to buy multiple packages of basil at the store to get that much. How do you buy your basil? Maybe I am overthinking how much it really is.

    1. Spring is nearly here. Buy plants and put them on your patio or in your garden. It is very easy to grow and you'll have fresh basil all summer. I'm starting seeds now. If you can find plants now, just buy a plant and harvest away.

  133. I haven't tried this recipe, but I make similar ones after being I Thailand a bit. Add cashews and green onion. You can't go wrong. It's a flavor explosion.

  134. Sounds delicious! Do you think you could dish this into portions with cauliflower rice and freeze?

    1. You can try fish sauce but would then likely need to add a bit of sugar or other sweetener. The soy sauce may need to be adjusted as both are salty. Taste along the way.

  135. This recipe came at a perfect time — got off work early and was able to grab missing ingredients on the way home. Made with carrots and green beans since I had in the house and delicious!

      1. Yes, I second the request for more instant pot recipes! I’m making this thai basil chicken tonight.

    1. Avatar photo
      Jane Munnings

      i plan to try this with chicken legs in the IP this weekend remove the chicken legs and reduce the sauce then toss in some veggies and stir fry a bit peppers bok choy onion and snap peas if i can find some nice fresh ones.

  136. Mmmm. I often get cravings for Thai food, and this looks like a good place to start. I bet sliced carrots and snow peas would be a fantastic addition. (Pinned and Yummed!)

  137. I make a version of this regularly and usually throw in mushrooms, onions (yellow or green) and some red or green bell pepper.

    1. Recently took a cooking class in Thailand, the traditional veggies are green beans chopped in 1 inch pieces and sliced shallot…they also grind their chicken!

    2. I made this last night and added 2.5 bell peppers, red onion, zucchini, snow peas, green beans and broccoli. It was amazing!

  138. Ahh, dang, Gina! I'm sitting here right before my lunch DROOLING about this recipe! Pinned and will be adding to my meal plan next week 🙂

  139. I often go out to the Thai buffet for lunch with a coworker, and she always order basil chicken. It's ground there, which is less appetizing to me. But this? This looks amazing! I bet it's so good with super fresh basil out of the backyard!