Variation
Beef Stir-Fry: Swap ground chicken for thinly sliced flank steak.
Dinner · Chicken · Stir-Fry · Thai-Fusion
Thai Basil Chicken Stir-Fry with Spicy Peaches
Transform your dinner with this Thai Basil Chicken Stir-Fry with Spicy Peaches. A perfect July weeknight meal that balances savory holy basil with sweet, caramelized summer peaches.
Prep
10 min
Cook
10 min
Difficulty
Easy
Serves
4
Preparation
Get these tasks done before you start cooking.
Aromatic Prep
- 1
Chili-Garlic Paste
Pound the garlic and chilies in a mortar and pestle until a rough paste forms.
Tip: If you don't have a mortar, mince both very finely.
- 2
Fruit Slicing
Slice peaches into 1/2 inch wedges. Keep them relatively thick so they don't dissolve during the high-heat stir-fry.
Tip: Use peaches that are slightly firm to the touch.
Sauce Mix
- 1
Whisk
Combine oyster sauce, soy sauces, fish sauce, sugar, and lime juice in a small ramekin.
Tip: Make sure the sugar is fully dissolved.
How to Make Thai Basil Chicken Stir-Fry with Spicy Peaches
Total time: 20 min · Yields 4 servings
- 1
Heat the Wok
Set a wok or large heavy-bottomed skillet over high heat. Add the oil and swirl to coat the surface. Wait until the oil is shimmering and just starting to smoke.
- 2
Sauté Aromatics
Add the chili-garlic paste to the hot oil. Stir constantly for about 30 seconds until fragrant and golden, being careful not to let the garlic burn.
- 3
Brown the Chicken
Add the ground chicken to the wok. Spread it out into a thin layer and let it sear undisturbed for 1 minute to get a crust. Then, break it up with a spatula and stir-fry until mostly cooked through.
- 4
Caramelize Peaches
Push the chicken to the sides of the wok and add the peach wedges to the center. Let them sear for 45 seconds per side until the edges are golden and slightly softened.
- 5
Sauce and Toss
Pour the prepared sauce over the chicken and peaches. Toss everything together rapidly over high heat for 1 minute until the sauce thickens into a glossy glaze.
- 6
Wilt the Basil
Turn off the heat. Add the Thai basil leaves and toss immediately. The residual heat will wilt the leaves and release their signature anise-like aroma without turning them bitter.
Chef's Tips
- Thai basil is different from Italian sweet basil. It has a purple stem and a licorice-like flavor that is essential for this dish.
- If your peaches are very soft, add them at the very end with the basil to prevent them from becoming mushy.
- For the most authentic experience, serve each portion with a crispy fried egg on top.
What to Serve with Thai Basil Chicken Stir-Fry with Spicy Peaches
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Serve over warm Jasmine rice.
- Add a Thai-style fried egg (Kai Dao) with crispy lacy edges.
- Garnish with sliced long red chilies for extra color.
Recipe Variations
Once you've mastered the base recipe, try these popular twists.
Variation
Vegan option: Use crumbled extra-firm tofu and a mushroom-based vegetarian oyster sauce.
Variation
Nectarine Swap: Nectarines work beautifully if peaches aren't available, and you don't need to worry about the skin.
Storage & Reheating
Store leftovers in an airtight container for up to 2 days. Reheat gently in a pan over medium heat; the peaches will soften further upon reheating. Not recommended for freezing.
Further reading
Frequently asked questions
What is the best substitute for Thai basil?
Italian basil mixed with a few fresh mint leaves is the closest substitute, though it lacks the distinct clove-like heat of Thai holy basil.
How do I make the fried egg with crispy edges?
Use a small pan with 1/4 inch of oil. The oil must be very hot before adding the egg. Fry until the edges are browned and lacy, but the yolk is still runny.
Can I use canned peaches?
It is not recommended. Canned peaches have a much softer texture and contain heavy syrups that will make the stir-fry too sweet and soggy.
Is this dish very spicy?
It has a kick. Use 2 bird's eye chilies for mild-medium heat, or up to 5 for a true Thai street food experience. Removing seeds also reduces the heat.
Why is my stir-fry watery?
This usually happens if the heat isn't high enough or if the wok is overcrowded. Ensure the pan is searing hot before adding ingredients.
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