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NP's Spicy Thai Basil Chicken and Veggies

Rated as 4.86 out of 5 Stars

"I was craving some quick, spicy Thai food with tons of veggies one day after work. This is what I came up with. Great way to use up all your vegetables. Serve with brown rice for a healthy and filling meal. Enjoy!"
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46 m servings 247
Original recipe yields 4 servings


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  1. Mix chili-garlic sauce, oil, and fish sauce in a skillet over medium-high heat. Cook and stir just until heated through, about 1 minute.
  2. Stir chicken, basil, bamboo shoots, green bell pepper, red bell pepper, green beans, snow peas, carrot, and mushrooms into the skillet. Reduce heat to medium; cover and cook until chicken is no longer pink in the center, about 10 minutes. Stir in red pepper flakes and salt. Reduce heat to low and simmer until flavors combine, about 5 minutes.

Nutrition Facts

Per Serving: 247 calories; 9.9 13.7 26.4 59 1292 Full nutrition

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Read all reviews 6
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I used that flavouring as a base: chilli garlic sauce, less oil, fish sauce, a little bit of red pepper flakes and a little dried basil. I applied this to whatever veggies I had to spice it up...

I will make it again. It was as good as my favorite Thai restaurant's recipe.

Super yum and easy!

I don't do well with spicy, so I substituted the chili garlic with hoisin sauce and 2 cloves garlic. It tastes so good!

This was a great one-pot meal using my wok. For the veggies, I used onion, carrot, snow peas, napa cabbage (1/4 head sliced thin). Added soy sauce and fresh ginger, and used sesame oil instead...

This was incredible! Full of flavor and quick to make. I waited to add the basil until the very end to preserve the taste. I found it was salty enough and spicy enough without adding more salt o...