Thai Basil Chicken (Gluten-free)

Thai Basil Chicken | Food Your Body Will Thank You For

I was introduced to this dish by a dear friend from Thailand and promptly became hooked! She makes it a hundred times better, in half the time (thanks to her gas stove and a wok!), but I feel like this version would still make her proud. It is my husband’s ABSOLUTE favorite! Every time he discovers I’m making it for dinner, he gets a crazy gleam in his eye and becomes as giddy as a kid on Christmas morning. I like adding extra hot sauce and squeezing fresh lime juice on the finished dish.

Please don’t be deterred by the long list of instructions. This dish requires a good amount of prep, but it’s really quite easy to pull off.

Enjoy! <3

Thai Basil Chicken (4 servings)

  • 1 lb. of organic chicken breast, cut into 1/2″ or 3/4″ pieces
  • 1 med. yellow onion, medium dice
  • 1 yellow, orange, or red bell pepper, medium dice
  • 7 medium white button mushrooms, medium-thick slices
  • 1/2 c. fresh Thai basil leaves
  • 2-1/2 T. minced garlic
  • 2-1/2 T. oyster sauce (get it HERE)
  • *3 T. organic wheat-free tamari (get it HERE)
  • 3/4 T+ chili garlic sauce
  • 1 T coconut sugar (get it HERE)
  • 1-2 T. water
  • 2-3 T. coconut oil (get it HERE)

*If you use coconut aminos, you may have to increase the salt in the finished dish

Thai Basil Chicken | Food Your Body Will Thank You For


  1. Using kitchen shears or a knife, cut the basil leaves into large pieces (the size of the basil leaves can vary with the Thai variety, so if your basil has small leaves, simply cut in half); set aside.
  2. Mix the water, oyster sauce, tamari, and sugar until well blended. Set aside.
  3. Add the coconut oil to the pan and heat on medium, while you prepare the chicken.
  4. Cut the chicken into small chunks (approx. 1/2″-3/4″)
  5. Add chicken to the hot pan. Stir well and turn up heat slightly.
  6. Cook for approximately 5 minutes.
  7. Add the chili garlic sauce and continue to cook another 5 minutes.
  8. Add garlic and cook for another 3-5 minutes, or until chicken is cooked. Remove from pan and set aside.
  9. Add coconut oil to empty pan and reduce heat to medium.
  10. Add onions and cook until translucent (3-5 minutes).
  11. Add mushrooms and bell peppers and cook until soft (I usually give the bell peppers a  minute head start in the pan)
  12. Add chicken back to pan, saute for about 2 minutes.
  13. Add sauce, stir until all ingredients are well-coated.
  14. Top with basil, cover, and remove from heat for 5 minutes.

Serve the dish with organic white Basmati rice, lime wedges, and additional hot sauce.


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4 comments on “Thai Basil Chicken (Gluten-free)”

  1. Carol

    “Using kitchen shears, or a knife, cut into large pieces (for large leaves, for small leaves cut in half); set aside.”
    This is very confusing, as there are no leaves in this recipe

    • elizabeth

      The leaves are from the thai basil. I have amended the recipe to add the word “fresh” & “leaves” to the ingredient list and “basil” to the directions. Hope this makes it clear. Thank you for pointing it out.

  2. kim

    This is awesome!! Left the chili garlic sauce out for the kiddos, but added it back in once I got in on my plate. Great recipe. Thanks!!

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