Thai Basil Chicken
This vibrant Thai Basil Chicken stir-fry delivers authentic flavors in just 10 minutes, making it an ideal choice for a quick, satisfying dinner. Ground chicken is cooked with fragrant garlic, shallots, and spicy chilies, then tossed with savory soy and fish sauces. Fresh Thai basil adds a distinctive aromatic finish that transforms this simple dish into a beloved street food classic. Serve it hot over steamed rice for a meal that’s both fast and flavorful.
Equipment
- 1 Wok or Large Skillet (for high-heat stir-frying)
- 1 Sharp Chef’s Knife (for slicing ingredients)
- 1 Cutting Board (for prepping vegetables and herbs)
- 1 Wooden or Silicone Spatula (for stirring and mixing)
- Measuring Spoons and Cups
Ingredients
- 3 to 4 tablespoons cooking oil vegetable or peanut oil preferred
- 3 Thai bird’s eye chilies or Holland chilies thinly sliced (remove seeds to reduce heat)
- 3 medium shallots thinly sliced
- 5 garlic cloves thinly sliced
- 1 pound ground chicken
- 2 teaspoons sugar or honey as a natural sweetener
- 2 tablespoons soy sauce low sodium recommended
- 1 tablespoon fish sauce
- ⅓ cup low-sodium chicken broth or water
- 1 bunch fresh holy basil or Thai basil leaves
Instructions
- Heat the Oil and Aromatics: Place a wok or large skillet over high heat and add the oil. Once hot, toss in the sliced chilies, shallots, and garlic. Stir-fry these aromatics for 1 to 2 minutes until fragrant and just beginning to soften.
- Cook the Ground Chicken: Add the ground chicken to the wok. Break it up with your spatula as it cooks. Continue to stir-fry for about 2 minutes until the chicken is fully cooked and no longer pink.
- Season the Stir-fry: Sprinkle in the sugar, then pour the soy sauce and fish sauce over the chicken. Stir well to evenly coat all the pieces.
- Deglaze the Pan: Pour in the chicken broth or water to loosen any browned bits stuck to the wok. Because the pan is very hot, this liquid will evaporate quickly, intensifying the flavors. Stir for about 1 minute.
- Add the Basil: Finally, add the fresh basil leaves. Stir-fry briefly just until the leaves wilt and release their fragrant aroma—about 30 seconds to 1 minute.
- Serve Immediately: Transfer the basil chicken to plates and serve it steaming hot over freshly cooked rice.
Notes
- Adjust Spice Level: Remove chili seeds for milder heat or add more chilies if you prefer it spicier.
- Basil Substitute: If you can’t find Thai basil, holy basil or even sweet basil can be used, but note the flavor will differ slightly.
- Protein Variations: Ground turkey or pork can be substituted for chicken if preferred.
- Serving Suggestion: Traditionally served over jasmine rice, but cauliflower rice or brown rice are great lower-carb alternatives.
- Make Ahead: Prep the aromatics in advance and store in the fridge for quick assembly during the week.
