Name: Thai Basil Chicken Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Thai
Ingredients: ½ cup diced brown onion or roughly chopped shallots; 8 oz ground chicken; 5 cloves garlic, finely chopped or pressed; ½ cup Thai basil (or regular basil); 1 medium red chili, roughly chopped; 1 medium mild green chili, chopped; Avocado oil (for cooking, about 1-2 tablespoons); 1 tbsp light soy sauce (gluten-free if needed); 1 tbsp dark soy sauce (low-sodium if possible, gluten-free if needed); 1 tbsp maple syrup (or 2 teaspoons liquid honey); 1 tsp garlic chili sauce or sriracha (or any other hot sauce); 1 tbsp oyster sauce; 1 tbsp fish sauce; 1 cup uncooked rice (to serve); 2-3 stalks of green onions (for garnish); Extra basil leaves (for garnish); Sesame seeds (optional); Prawn crackers (optional); 2 fried eggs (optional)

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Introduction

Thai Basil Chicken is a flavorful and aromatic stir-fry that combines tender ground chicken with fresh herbs and spicy chilies. This quick and satisfying dish is perfect for weeknight dinners and pairs beautifully with steamed rice.

A white plate filled with cooked white rice forming the bottom layer, topped with a layer of stir-fried ground meat mixed with dark green leafy vegetables and bright red chili slices scattered throughout. The meat has a glossy, slightly oily texture, while the leaves look tender and slightly wilted. The plate is set on a white marbled surface with some fresh red chilies and green leaves scattered nearby, adding a fresh, colorful touch to the scene. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup diced brown onion or roughly chopped shallots
8 oz ground chicken
5 cloves garlic, finely chopped or pressed
½ cup Thai basil (or regular basil)
1 medium red chili, roughly chopped
1 medium mild green chili, chopped
Avocado oil (for cooking)
1 tbsp light soy sauce (gluten-free if needed)
1 tbsp dark soy sauce (low-sodium if possible, gluten-free if needed)
1 tbsp maple syrup (or 2 teaspoons liquid honey)
1 tsp garlic chili sauce or sriracha (or any other hot sauce)
1 tbsp oyster sauce
1 tbsp fish sauce
1 cup uncooked rice (to serve)
2-3 stalks green onions (for garnish)
Extra basil leaves (for garnish)
Sesame seeds (optional)
Prawn crackers (optional)
2 fried eggs (optional)

Instructions

Step 1: Finely chop the garlic and both types of chilies to prepare the aromatics.
Step 2: Heat a drizzle of avocado oil in a wok or nonstick pan over medium-high heat. Add the onions or shallots and sauté for a few minutes until softened. Then add the garlic and chilies, cooking for 30 seconds until fragrant.
Step 3: Add the ground chicken to the pan. Cook until it changes from pink to golden brown, being careful not to overcook to keep the chicken juicy.
Step 4: Stir in the sauce ingredients: light soy sauce, dark soy sauce, maple syrup (or honey), garlic chili sauce (or sriracha), oyster sauce, and fish sauce. Add the chopped red chili and basil, stirring until the basil wilts but stays vibrant. If the sauce is too thick, add a splash of water to loosen it.
Step 5: Serve the Thai Basil Chicken hot over steamed rice. Garnish with green onions, extra basil leaves, sesame seeds, and a fried egg if desired. Add prawn crackers on the side for a crunchy texture.

Tips & Variations

If you can’t find Thai basil, regular basil works but try to add it at the very last moment to keep its flavor fresh.
Use low-sodium or gluten-free soy sauces to adapt the dish to dietary needs.
Add more or fewer chilies depending on your heat preference.
For a vegetarian version, substitute ground chicken with finely diced mushrooms or tofu and use vegetarian oyster sauce.

Storage

Store leftover Thai Basil Chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over medium heat, adding a splash of water if needed to loosen the sauce. It’s best enjoyed fresh but reheats well.

How to Serve

A round white bowl filled with a base layer of fluffy white rice, topped with a thick layer of cooked minced meat mixed with bright green basil leaves and sliced red chili peppers scattered on top. The rice forms a soft white bed for the rich, brown-colored meat with chunks and bits, contrasted by the shiny, fresh green basil and slices of vibrant red chili. The bowl is placed on a white marbled surface, with fresh green basil leaves blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast or thighs instead of ground chicken?

Yes, finely diced chicken breast or thighs can be used, but cooking time will be slightly longer to ensure pieces are fully cooked.

What if I don’t have oyster sauce?

You can substitute oyster sauce with a combination of soy sauce and a splash of mushroom sauce or hoisin sauce for a similar umami flavor.