20 Minute Thai Basil Chicken Recipe
A quick and flavorful 20-minute Thai Basil Chicken stir-fry featuring ground chicken, aromatic garlic, fresh Thai basil, and a savory, slightly sweet sauce. Perfect served over steamed rice with a fried egg and prawn crackers for an authentic Thai meal at home.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Stir-fry
- Cuisine: Thai
- Diet: Low Lactose
Ingredients
Scale
Thai Basil Stir Fry
- ½ cup brown onion or shallot, diced or shallots roughly chopped
- 8 oz ground chicken
- 5 garlic cloves, finely chopped or pressed
- ½ cup Thai basil or regular basil leaves
- 1 medium red chili, chopped roughly
- 1 medium mild hot green pepper, chopped
- Avocado oil for cooking (about 1-2 tablespoons)
Sauce
- 1 tablespoon light soy sauce (gluten-free if needed)
- 1 tablespoon dark soy sauce, low sodium and gluten-free if possible
- 1 tablespoon maple syrup or 2 teaspoons liquid honey
- 1 teaspoon garlic chili sauce or sriracha (or other hot sauce)
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
For Serving
- 1 cup uncooked rice (to be steamed)
- 2–3 stalks green onion for garnish
- Additional basil leaves
- Sesame seeds, for sprinkling
- Prawn crackers
- 2 fried eggs
Instructions
- Prepare Ingredients: Finely chop the 5 garlic cloves using a knife or garlic press. Roughly chop the green chili and red chili peppers. Dice or roughly chop the brown onion or shallots.
- Sauté Aromatics: Heat avocado oil in a nonstick pan or wok over medium-high heat. Add the diced onions or shallots and sauté for a few minutes until translucent and fragrant. Then add the garlic and chopped green chili and cook for about 30 seconds to release their aromas.
- Cook Ground Chicken: Add the 8 oz of ground chicken to the pan. Cook while stirring, until the chicken is no longer pink and cooked through, about 4-6 minutes. Take care not to overcook so the meat stays juicy.
- Add Sauce and Herbs: Mix in the light soy sauce, dark soy sauce, maple syrup or honey, garlic chili sauce, oyster sauce, and fish sauce. Add the roughly chopped red chili and basil leaves. Stir gently and cook just until the basil wilts and everything is combined. If the mixture looks too dry, add a little water or broth to create more sauce.
- Serve: Spoon the Thai basil chicken over steamed rice. Top with fried eggs, prawn crackers, and garnish with sliced green onions, extra basil leaves, and a sprinkle of sesame seeds for a delicious finishing touch.
Notes
- To store: Keep the dish refrigerated for 2-3 days in an airtight container.
- To reheat: Warm in a skillet over medium-low heat. Add a splash of vegetable broth, meat broth, or water if the sauce becomes dry or sticky.
- For the hot sauce, alternatives like Valentina or Frank’s RedHot can be used.
- Nutrition estimates are for the Thai basil chicken alone, without rice or fried egg.
Nutrition
- Serving Size: 1 serving (without rice or egg)
- Calories: 245 kcal
- Sugar: 10 g
- Sodium: 2228 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.1 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 23 g
- Cholesterol: 98 mg
Keywords: Thai Basil Chicken, Stir Fry, Ground Chicken, Thai Recipe, Quick Dinner, Basil, Easy Thai Food
Find it online: https://dishedbydana.com/20-minute-thai-basil-chicken-recipe/
