This Thai basil chicken recipe is a super popular Thailand street food that is very easy to make. Diced chicken stir fried with garlic, green onion, chili flakes and fresh basil served with a fried egg. An incredibly flavorful meal perfect on its own or served with cauliflower rice.
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If you are stuck in a meal planning rut and looking to add new, fun recipes to your menu roaster look no further.
This keto Thai basil chicken is the ultimate midweek dinner, full of flavors and interesting textures. Topped with a sunny-side-up fried egg it can be serves on its own or with cauliflower rice.
For more Thai-inspired dishes, be sure to try our 15-minute keto pad thai!
Why You'll Love Thai Basil Chicken
- On the table in 25 minutes
- Only 6 grams of net carbs!!
- Amazing flavor and texture
Thai Basil Chicken Ingredients
To make this easy Thai basil chicken dinner, you'll need the following ingredients:
- Chicken - for this recipe we used skinless boneless chicken breast but you can substitute it for other cuts as well.
- Basil - fresh basil leaves or Thai basil if you have it available.
- Eggs - this recipe is traditionally served with a fried egg which adds even more flavor.
- Green onion - adds a crunchy texture, color and flavor to the dish. You can also use shallots.
- Garlic - a key ingredient to add flavor to the dish.
- Soy sauce - you'll need both dark and light soy sauce for this recipe. If you're worried about the amount of sodium opt for low-sodium varieties.
- Sesame oil - the perfect oil for stir fry's, sesame oil adds both flavor and fragrance to the dish.
- Oyster sauce - adds extra flavor and a dark caramel color.
- Chili - add extra chili if you want more of a kick!
- Erythritol - like sugar, it helps to balance out the saltiness of the soy sauce and helps caramelize.
How To Make Thai Basil Chicken
Ready to enjoy this yummy Thai dinner? Follow the simple steps below and dig in in less than 30 minutes!
Grab a wok or wide frying pan and heat 2 tablespoons of sesame oil over a medium high heat. Sauté the diced chicken breast for 3 to 5 minutes.
Add the green onions and garlic to the wok or pan, and stir fry for a few seconds over a high heat to combine all the flavors.
Turn the heat to medium and add the dark soy sauce, light soy sauce, oyster sauce, chili flakes and Erythritol. Mix and simmer until the sauce turns into a thick glaze.
Remove from the heat and mix in the fresh basil leaves.
In another pan, heat the remaining sesame oil and fry the eggs sunny side up. Use a spoon to drizzle the hot oil over the eggs until they're cooked.
Serve the Thai basil chicken hot, topped with a fried egg.
In the fridge: leftovers can be stored in the refrigerator in an airtight container for up to 5 days. Sprinkle a few drops of water over the top and pop leftovers in the microwave for 1 to 2 minutes so that it doesn't dry out.
In the freezer: if you want to make a large batch of Thai basil chicken it is great for meal prepping. Follow the cooking instructions but DO NOT add the basil. Allow to cool and then store in freezer-safe containers for up to 3 months. To reheat, thaw overnight and heat in a pan then add the fresh basil when it's hot. You can also microwave in 1 minute intervals and add the fresh basil as well.
More Easy Dinner Recipes
If you're after more healthy, quick and easy dinners that are totally delicious, try some of the following:
- Ground Beef Cauliflower Curry
- Shepherd's Pie with Cauliflower
- Greek Feta Traybake (Gluten-free and Vegetarian)
- Best Low Carb Meatloaf
- 1 Chicken Breast skinless, boneless, diced
- ½ cup Basil Leaves or Thai Basil fresh
- 2 medium Eggs
- 2 sprigs Green Onion
- 2 cloves Garlic
- 2 tablespoon Dark Soy Sauce
- 2 tablespoon Light Soy Sauce
- 4 tablespoon Sesame Oil
- 1 tablespoon Oyster Sauce
- 1 teaspoon Chili Flakes
- 1 teaspoon Erythritol
- Heat 2 tablespoons of sesame oil in a wok or wide frying pan and sauté the diced chicken breast for 3-5 minutes. Add the green onions and garlic to the pan and stir for a few seconds over high heat to combine the flavors.
- Turn the heat to medium and add the dark soy sauce, light soy sauce, oyster sauce, chili flakes and Erythritol. Simmer until the sauce makes a thick glaze.
- Remove from the heat and add the fresh basil leaves.
- In another pan heat the remaining oil and fry the eggs sunny side up. Use a spoon to drizzle the hot oil over the eggs to cook through.
- Serve the chicken mixture hot, topped with the eggs.