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A fiery and flavorful Thai stir-fry of savory ground chicken tossed with garlic, chilies, and fragrant basil in a sweet-salty sauce—best served over jasmine rice with a crispy fried egg.
1 lb ground chicken (thigh or breast)
4–8 Thai bird’s eye chilies, chopped (adjust to taste)
4 garlic cloves, minceds
1–2 shallots, thinly sliced (optional)
1–2 cups fresh Thai basil leaves
1–2 tablespoons cooking oil (vegetable, peanut, or canola)
For the sauce: 1 tablespoon oyster sauce (or mushroom oyster sauce for vegetarian); 1 tablespoon soy sauce or tamari; 1 teaspoon fish sauce; 1 teaspoon light brown sugar; 1 teaspoon chili paste or chili garlic sauce (optional)
For serving: Steamed jasmine rice or cooked rice; Optional: 1 fried egg per serving; Garnishes: cucumber slices, lime wedges, extra basil
Use sweet basil if Thai basil is unavailable.
Adjust chili quantity to control spice level.
Add veggies like bell peppers or green beans for a balanced meal.
Serve in lettuce cups or wraps for a low-carb option.
Great for meal prep—store chicken separately and reheat with fresh basil.
Find it online: https://yumntasty.com/thai-basil-chicken/