A super flavorful stir fry that comes together in 20 minutes or less!
1 Tablespoon avocado oil
1 cup diced red onion, 1/4″, or shallots
2 cloves garlic, minced
1 Thai chili, thinly sliced, see notes
1 pound boneless, skinless chicken thighs, 4-6, cut into 1/2” pieces
1/4 cup coconut aminos, or gluten free soy sauce
2 Tablespoons fish sauce, see notes
1/2 cup lightly packed Thai basil leaves, from 1 – 0.5 ounce package
Prepare all ingredients and any side dishes you’d like before starting to cook the stir fry.
Heat a large skillet (15″) over high heat. When the pan is hot but not smoking, add the avocado oil along with the onion, garlic, and chilis. Stir fry stirring frequently until fragrant and lightly browned, 2-3 minutes.
Add the chicken to the pan and continue to stir fry over high heat until browned and just done, 2-3 minutes.
Finally add the coconut aminos and fish sauce to the pan stirring constantly for 1-2 more minutes.
Remove the pan from the heat and stir in the basil leaves.
Serve immediately with your choice of sides.
For the Thai chili, use as much as you’d like. This stir fry has a bit of heat to it which is part of it’s flavor, but you can always add less. Also if you can’t find a Thai chili, I’ve also used a Mexican red serrano which tasted fantastic too. When you live somewhere without access to a lot of ingredients, it’s ok just to sub in something similar!
Check the label carefully on whichever fish sauce you choose to make sure there’s no additives or sugar.
- Category: Chicken
- Method: Stir Fry
- Cuisine: Thai
Keywords: Thai Basil Stir Fry Recipe, Thai Chicken Stir Fry, Chicken Stir Fry, Thai Chicken with Basil Stir Fry, Thai Basil Stir Fry Chicken