Thai · Main · Easy
Thai Basil Chicken
A fiery Thai street food classic with ground chicken, chilies, and fragrant holy basil over steamy rice.
The whole recipe in 60 seconds
Thai Basil Chicken, in 5 ideas
- Thai holy basil has a peppery bite that sweet basil lacks, but sweet basil works in a pinch.
- Keep the heat high so the chicken browns instead of steaming.
- Adjust the chilies to your heat tolerance; start with two if you are unsure.
- Fish sauce adds the signature savory depth, so do not skip it.
- Serve immediately, as the basil loses its punch if it sits too long.
What you need
Ingredients
- 1.5 lbs ground chicken
- 4 cloves garlic, minced
- 3 Thai bird chilies, sliced
- 1 tbsp vegetable oil
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 1 cup fresh Thai basil leaves
- 1 red bell pepper, sliced
- 4 cups cooked jasmine rice
- 2 fried eggs (optional)
How to make it
Directions
- Heat oil in a wok or large skillet over high heat until shimmering.
- Add garlic and chilies, stir fry for 30 seconds until fragrant.
- Add ground chicken, breaking it up with a spatula, and cook until no longer pink, about 6 minutes.
- Stir in soy sauce, fish sauce, oyster sauce, and sugar. Toss to coat evenly.
- Add bell pepper and cook 2 minutes until just tender.
- Remove from heat and fold in the basil leaves until wilted.
- Serve hot over jasmine rice, topped with a fried egg if you like.
Money saver. Buy Thai basil at an Asian market, it is half the price of the grocery store and far fresher.