Thai Basil Chicken

Name: Thai Basil Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Thai
Ingredients: 2 tablespoons vegetable oil, divided; 1 pound ground chicken; 4 cloves garlic, minced; 2 to 3 Thai chiles or 1 jalapeno, finely chopped (adjust to taste); 1 small onion, sliced; 1 red bell pepper, sliced; 2 tablespoons oyster sauce; 1 tablespoon soy sauce; 1 tablespoon fish sauce; 1 teaspoon brown sugar; 1 cup fresh Thai basil leaves (or regular basil); 4 large eggs (for frying, optional); Cooked jasmine rice, for serving

Published by Fork Around & Find Out Kitchen — presented in the Lila editorial voice. Editorial standards

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Thai basil chicken is built for high heat and short attention spans. Ground chicken cooks quickly, garlic and chiles hit the pan for only about 30 seconds, onions and bell pepper keep some bite, and a salty-sweet sauce of oyster sauce, soy sauce, fish sauce, and brown sugar pulls everything together before fresh basil goes in at the end.

The basil is not garnish. Add it after the chicken has reached 165°F and the sauce has coated the meat, then toss just until the leaves wilt and release their aroma. Thai basil gives the dish a slightly peppery, anise-like edge, but regular basil can still get you dinner if that is what the store had. Serve over hot rice and, if you like, top it with a fried egg. This is the kind of meal that spends less time in the skillet than many people spend deciding what to watch while they eat it.

Prep20 minutes

Cook25 minutes

Total45 minutes

Serves4 servings

DifficultyEasy

Ingredients

Servings

2 tablespoons vegetable oil, divided
1 pound ground chicken
4 cloves garlic, minced
2 to 3 Thai chiles or 1 jalapeno, finely chopped (adjust to taste)
1 small onion, sliced
1 red bell pepper, sliced
2 tablespoons oyster sauce
1 tablespoon soy sauce
1 tablespoon fish sauce
1 teaspoon brown sugar
1 cup fresh Thai basil leaves (or regular basil)
4 large eggs (for frying, optional)
Cooked jasmine rice, for serving

Instructions

1In a small bowl, whisk together the oyster sauce, soy sauce, fish sauce, and brown sugar. Set aside.
2Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the ground chicken and cook, breaking it apart with a spoon, until it reaches an internal temperature of 165°F and is no longer pink, 6 to 7 minutes.
3Add the garlic and chiles, and cook until fragrant, about 30 seconds. Add the onion and bell pepper, and stir-fry for 2 to 3 minutes, until just softened.
4Pour in the sauce mixture and toss to coat everything evenly. Cook for 1 to 2 minutes, until slightly thickened.
5Remove from heat and stir in the basil leaves just until wilted from the residual heat.
6If serving with fried eggs, heat the remaining oil in a separate skillet and fry the eggs sunny-side up with crispy edges. Serve the chicken over rice, topped with a fried egg.

Nutrition Information

Estimated per serving: 1 of 4 servings.

400Calories

35 gProtein

8 gCarbohydrates

24 gTotal Fat

6 gSaturated Fat

2 gFiber

4 gTotal Sugars

930 mgSodium

320 mgCholesterol

Estimated from the ingredients and quantities in this recipe using standard food-composition values. Brand choices, trimming, cooking loss, optional ingredients, and actual portion size can change the numbers. How we calculate nutrition estimates.

Pro Tips

Cook the ground chicken until fully done, checking for 165°F, before adding the vegetables -- this dish moves fast, so don't let speed compromise food safety.
Stir in the basil off the heat at the very end. Cooking it too long turns it dark and loses its bright, peppery flavor.
Adjust the chile quantity to your spice tolerance -- start with fewer and add more, since you can't take heat back out once it's in.

Substitutions

ground chicken → ground pork or ground turkey Use the same quantity and doneness temperature.

Thai basil → regular sweet basil The flavor is slightly less peppery and anise-like but still works well.

fish sauce → extra soy sauce plus a squeeze of lime Not identical, but adds savory depth if fish sauce isn't available.

Storage Instructions

Refrigerate Thai Basil Chicken in an airtight container for up to 3 days. Reheat it quickly in a skillet just until hot, then add fresh basil at the end if you have it so the herb flavor stays bright.