Quick Thai Basil Chicken with Cauliflower Rice
Thai basil chicken delivers everything you want in a weeknight dinner – bold flavors that’ll knock your socks off, ready in under 30 minutes, and healthy enough to eat guilt-free.
You know that craving for Thai takeout that hits around 6 PM? The one where you’re scrolling through delivery apps, knowing you’ll regret the greasy aftermath but unable to resist? I’ve been there countless times.
This recipe solves that problem completely. No more waiting 45 minutes for soggy delivery. No more wondering what’s actually in that sauce. Just restaurant-quality Thai basil chicken that’s better than takeout, made in your own kitchen.
KEY INFO
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Servings: 4
Difficulty level: Easy
Dietary tags: Gluten-free (with tamari), Low-carb, Keto-friendly, Paleo
EQUIPMENT NEEDED
- Wok or large skillet (non-stick pan works too)
- Food processor (or box grater for cauliflower rice)
- Sharp chef’s knife
- Two mixing bowls
- Measuring spoons
Simple alternatives: Blender with pulse function instead of food processor, regular skillet instead of wok
INGREDIENTS
For the chicken:
- 1 lb (450g) boneless chicken thighs, diced into bite-sized pieces
- 2 tbsp avocado oil (or coconut oil)
- 3 cloves garlic, minced
- 1 shallot, finely chopped (or ½ small onion)
- 1-2 Thai bird’s eye chilies, sliced (adjust to taste)
- 1 cup fresh Thai basil leaves (holy basil if available, sweet basil as backup)
For the sauce:
- 1 tbsp light soy sauce (or tamari for gluten-free)
- 1 tsp dark soy sauce
- 1 tbsp fish sauce
- 1½ tbsp oyster sauce (mushroom sauce for vegetarian)
- 1½ tsp brown sugar (or coconut sugar)
- 2 tbsp water
For the cauliflower rice:
- 1 medium head cauliflower, cut into florets (or 4 cups pre-riced)
- 1 tbsp oil
- Salt and pepper to taste
Optional garnishes:
- Fried eggs (1 per serving)
- Lime wedges
- Sliced cucumber
- Extra basil leaves
METHOD
- Prep your cauliflower rice first. Pulse cauliflower florets in food processor until they resemble rice grains. Don’t over-process – you want texture, not mush.
- Heat 1 tbsp oil in your wok over medium-high heat. Add cauliflower rice and stir-fry for 3-4 minutes until slightly golden and any excess moisture evaporates. Season with salt and pepper. Transfer to a bowl and set aside.
- Mix all sauce ingredients in a small bowl. Stir until sugar dissolves completely. This prevents grittiness later.
- Wipe your wok clean and heat remaining oil over high heat. The oil should shimmer and move freely when you swirl the pan.
- Add shallot, garlic, and chilies. Stir-fry for 30 seconds until fragrant. Don’t let the garlic burn or it’ll turn bitter.
- Add chicken pieces in a single layer. Let them sear for 2 minutes without stirring – this creates beautiful golden edges.
- Stir-fry chicken for another 4-5 minutes until cooked through. Internal temperature should reach 165°F (74°C).
- Pour sauce over chicken and stir to coat. Cook for 1-2 minutes until sauce thickens slightly and coats the chicken.
- Remove from heat and immediately stir in basil leaves. The residual heat will wilt them perfectly while keeping that bright green color.
- Serve immediately over cauliflower rice with your chosen garnishes.
CRUCIAL TIPS
- Don’t skip the dark soy sauce – it adds that signature takeout color and deeper flavor
- High heat is your friend – keeps chicken tender and prevents vegetables from getting soggy
- Add basil at the very end – cooking it too long kills the aroma and turns leaves black
- Squeeze excess water from cauliflower rice using paper towels before cooking for fluffier texture
Storage instructions: Refrigerate chicken and cauliflower rice separately for up to 3 days. Reheat chicken in skillet, cauliflower rice in dry pan to restore texture.
Scaling tips: Recipe doubles easily for meal prep. Adjust sauce to taste when scaling up.
Common mistakes to avoid:
- Overcrowding the pan (steam instead of stir-fry)
- Using wet cauliflower rice (creates mushy texture)
- Adding basil too early (loses vibrant color and aroma)
- Cooking chicken too long (becomes dry and tough)
Variations:
- Protein swaps: Shrimp, beef, or extra-firm tofu
- Vegetable additions: Bell peppers, snap peas, or green beans
- Spice level: Add sriracha or remove chilies entirely
- Traditional version: Serve over jasmine rice instead of cauliflower
The first time I made this, I was skeptical that cauliflower rice could satisfy my carb cravings. I was wrong. The combination of that savory-sweet sauce with aromatic basil creates such bold flavors that you won’t miss regular rice.
My teenage daughter, who usually turns her nose up at anything “healthy,” now requests this weekly. That’s when you know you’ve struck gold with a recipe.
This Thai basil chicken proves that eating well doesn’t mean sacrificing flavor. In fact, it’s quite the opposite – when you control the ingredients, you can dial up the taste while keeping it nutritious.
Ready in the time it takes for delivery to arrive, but infinitely better for your body and wallet.
