Thai Basil Chicken

A pan filled with an easy Thai Basil Chicken recipe with ground chicken and fresh vegetables sautéed in a flavorful sauce.

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4.96 from 25 votes

My take on Thai Basil Chicken is so delicious and easy, made in less than 30 minutes and packed with flavor.

Prep Time10

Cook Time10

Total Time20

Course: Main Course

Cuisine: American, Chinese, Indian

Servings:

Calories: 283kcal

Author: Lauren Allen

Cost: $8

Equipment

Ingredients

2 Tablespoon olive oil
2 shallots , thinly sliced
6 cloves garlic thinly sliced
1 Tablespoon fresh ginger , minced
1/2 bell pepper , thinly sliced
1 pound ground chicken , lean, diced chicken breast or ground turkey
2 teaspoon light brown sugar
1 Tablespoon fish sauce (or substitute hoisin sauce)
1/4 cup low-sodium soy sauce (64g)
1 Tablespoon oyster sauce
2 Tablespoons Asian Garlic Chili Sauce or Sambal Oelek, more or less to taste, for heat
1/2 cup low-sodium chicken broth (114g)
1/4 cup water (57g)
1 teaspoon cornstarch
2/3 cup fresh basil leaves
Cooked Jasmine rice , for serving

Instructions

Sauté veggies: In a wok or large skillet over medium high heat, add the oil. Once hot but not smoking, add shallots, garlic, ginger, bell peppers (and any other veggies) and fry for 3 minutes.
2 Tablespoon olive oil, 2 shallots, 6 cloves garlic, 1 Tablespoon fresh ginger, 1/2 bell pepper
Add chicken: Push veggies off to the side. Turn heat to high and add ground chicken, breaking into small pieces as it cooks.
1 pound ground chicken
Sauce: In a small bowl, stir together the brown sugar, fish sauce, soy sauce, chili sauce, oyster sauce, cornstarch, chicken broth, and water then add to the pan. Cook for 3 minutes.
2 teaspoon light brown sugar, 1 Tablespoon fish sauce, 1/4 cup low-sodium soy sauce, 1 Tablespoon oyster sauce, 1/2 cup low-sodium chicken broth, 1/4 cup water, 1 teaspoon cornstarch, 2 Tablespoons Asian Garlic Chili Sauce
Serve: Add the basil then stir-fry until wilted. Serve over hot cooked rice.
2/3 cup fresh basil leaves, Cooked Jasmine rice

Video

Notes

Make Ahead Instructions: Make the sauce and chop all of the vegetables in advance.

To Freeze: Before adding basil, store in a freezer safe container and freeze for up to 3 months. Thaw overnight in the fridge, reheat in a skillet, and then add basil.

Make it Spicy: Add red Thai peppers (known as bird's eye chilis) with the vegetables, for extra heat and color. Remove the seeds to lessen the heat or use Holland peppers which are less spicy.

Add More Vegetables: Add asparagus, green beans, mushrooms, bamboo shoots, broccolini, or zucchini.

Swap Protein: Use ground beef, ground turkey or cubed, sautéed firm tofu for a vegetarian option.

Nutrition

Recipe Link

Recipe Video