Thai Basil Chicken


  • 2-3 tablespoons vegetable oil

  • 1 teaspoon sriracha sauce

  • 1 teaspoons crushed red pepper

  • 1 medium onion chopped

  • 4 cloves garlic sliced (about 3 tablespoons)

  • 1 pounds skinless boneless chicken breasts, cut into bite-size pieces

  • 2 teaspoon brown sugar

  • 1 tablespoons fish sauce or more adjust to taste

  • 1 tablespoons soy sauce (tamari for gluten free)

  • 3/4 cup fresh thai basil leaves about 10 or more leaves


  1. If you are serving with rice start cooking the rice before you start making the chicken

  2. Heat oil in a wok or saucepan swirl to coat pan and then add onions, garlic, sriracha sauce and pepper flakes sauté until fragrant. About 2 to 3 minutes. Be careful not to let it burn

  3. Add chicken, cook until chicken is longer pink and it is slightly brown.

  4. Then add soy sauce, sugar and fish sauce- continue cooking until the sauce thickens and the chicken is fully cooked.

  5. Finally stir in the thai basil leaves. Turn off the heat once the leaves are wilted.

  6. Transfer to a serving plate and serve with rice.