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Thai Basil Chicken

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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.

Ingredients

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

Instructions

  1. Heat oil in a skillet or wok over medium-high heat. Add garlic, chilies, and shallots (if using); stir-fry until fragrant.
  2. Increase heat to high and add ground chicken. Break it up while cooking until fully browned and no longer pink.
  3. Mix sauce ingredients in a bowl, then pour over chicken. Stir well to coat and cook another minute to blend flavors.
  4. Remove from heat and stir in basil leaves until just wilted.
  5. Serve hot over jasmine rice with a fried egg on top, if desired. Garnish with cucumber slices, lime wedges, or extra basil.

Notes

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.

Nutrition

Find it online: https://yumntasty.com/thai-basil-chicken/