Thai Basil Chicken with Baby Corn and Bamboo Shoots is one of those dishes that takes you straight to the heart of a Bangkok street market—fragrant, fiery, and full of texture. It’s a deeply satisfying stir-fry that balances bold flavors with a lightning-fast cooking time. The spicy umami sauce clings to tender bits of chicken, while sweet baby corn and tender-crisp bamboo shoots add crunch and contrast. Whether you're looking for a weeknight dinner or trying your hand at more authentic Thai basil chicken recipe styles, this one brings the heat, flavor, and speed all in one sizzling wok.
Thai Basil Chicken with Baby Corn and Bamboo Shoots
Prep Time 20 minutes mins
Cook Time 10 minutes mins
Total Time 30 minutes mins
Course Main Course
Cuisine Thai
Wok or large non-stick skillet A carbon steel wok is ideal for high-heat stir-frying, but a large non-stick or stainless steel pan will also work well.
Sharp chef’s knife For prepping all those vegetables and thinly slicing the chicken.
Cutting board Preferably separate boards for raw meat and vegetables.
Spatula or wok turner Essential for tossing ingredients quickly.
Small bowl To mix the sauce ingredients ahead of time.
Rice Cooker or Saucepan To prepare jasmine rice for serving.
For the chicken and veggies
- 1.5 lbs boneless skinless chicken thighs finely chopped or thinly sliced
- 1 cup canned bamboo shoots drained and julienned
- 1 cup baby corn
- 1 small red bell pepper sliced (optional for color)
- 1 small yellow onion sliced thin
- 5 cloves garlic minced
- 2 Thai bird’s eye chilies minced (adjust to taste)
- 1.5 cups fresh Thai basil leaves not sweet basil
For the sauce
- 2 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tsp dark soy sauce for deeper color
- 2 tsp palm sugar or brown sugar
- 1 tbsp water
For serving
- Steamed jasmine rice or sticky rice
- Fried egg optional, but highly recommended
Prep everything before you heat the wok
Stir-fries move fast, so get all your ingredients ready before you start. Slice your chicken thighs thinly so they cook quickly and stay tender. Drain and julienne the bamboo shoots, and slice the onion and bell pepper. Mince the garlic and chilies. Pluck the Thai basil leaves from their stems and keep them handy.
Mix the sauce
In a small bowl, whisk together oyster sauce, soy sauce, fish sauce, dark soy sauce, palm sugar, and water. Stir until the sugar is mostly dissolved. This is the flavor bomb that ties everything together.
Sear the chicken
Heat your wok over medium-high to high heat until it just begins to smoke. Add 1 tablespoon of neutral oil. Toss in the chicken and stir-fry for 3–4 minutes until browned and just cooked through. Remove the chicken and set it aside.
Sauté the aromatics
In the same wok, add a splash more oil if needed. Add the garlic and chilies. Stir-fry for 30 seconds until fragrant—don’t let them burn!
Add the vegetables
Throw in the onion, baby corn, bamboo shoots, and bell pepper. Stir-fry for about 2 minutes, just until they begin to soften but still keep their crunch. You want the texture to pop when you bite into it.
Bring back the chicken and sauce
Return the chicken to the wok and pour in the sauce. Stir everything together and let it sizzle for another 1–2 minutes until the sauce slightly thickens and coats the ingredients.
Finish with Thai basil
Turn off the heat and immediately toss in the Thai basil leaves. Stir until the leaves wilt from the residual heat, releasing that incredible anise-like aroma.
Serve it hot
Spoon the chicken over hot jasmine rice and, if you like, crown it with a crispy-edged fried egg for extra richness.
Pairings
This chicken basil recipe is already a complete meal, but here are a few additions to round out your Thai-inspired dinner:
- Thai Iced Tea: The creamy sweetness of Thai iced tea balances the heat of the chilies perfectly. You can also serve iced jasmine green tea for a lighter option.
- Papaya Salad (Som Tum): The tart crunch of green papaya salad provides a refreshing contrast to the savory depth of the basil chicken.
- Tom Yum Soup: A small bowl of this hot and sour soup complements the umami-forward nature of the dish while giving you another layer of Thai flavor.
- Sticky Rice with Mango: If you want to finish on a sweet note, classic mango sticky rice is always a winner.
FAQs
1. Can I use chicken breast instead of thighs?
Yes, you can substitute chicken breast, but be cautious not to overcook it. Chicken thighs are preferred in most chicken basil recipes because they stay juicier and are more forgiving during high-heat stir-frying. For a more authentic thai basil chicken recipe, thigh meat is the way to go.
2. What kind of basil should I use?
Only use Thai basil—not sweet or Italian basil. Thai basil has a peppery, slightly anise-like flavor that’s essential to authentic thai basil chicken. If you’re searching for the most flavorful basil recipes, Thai basil is what gives this dish its identity.
3. Can I make this vegetarian or vegan?
Yes! Substitute the chicken with tofu or mushrooms (like oyster or shiitake), and use vegetarian fish sauce or soy sauce to replace the fish sauce. It transforms beautifully into one of the best plant-based thai basil recipes.
4. Is this dish very spicy?
It can be. Bird’s eye chilies are hot, so if you're spice-sensitive, use fewer or swap in a milder chili. You can also deseed the chilies or substitute with jalapeños for a milder punch.
5. How can I store and reheat leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in a pan over medium heat or microwave it with a splash of water to keep the sauce from drying out.
