Making Thai Basil Chicken is faster than take-out.
I make Thai Basil Chicken on days when we want something amazing for dinner but don’t have a lot of time to cook. It’s easy, healthy and satisfies my Thai-food craving every time.
How to Make Thai Basil Chicken
Sauté Veggies and Cook Chicken: In a large skillet or wok heat oil over medium high heat (I love this oil sprayer/pourer) then sauté shallots, bell peppers, garlic, and ginger for 3 minutes. Push to the side of the pan and add ground chicken, cooking over high heat, breaking into small pieces as it cooks (I use a meat chopper).Add Sauce: Stir together brown sugar, soy sauce, chili sauce, fish sauce, oyster sauce, cornstarch, chicken broth, and water. Add to pan and cook for 3 minutes. Stir in basil.
Serve Thai basil chicken stir fry over steamed jasmine rice or white rice.
Make Ahead and Freezing Instructions
To Make Ahead: Make the sauce and chop all of the vegetables in advance.Thai Basil Chicken
Serves 4- 2 Tablespoon olive oil
- 2 shallots, thinly sliced
- 6 cloves garlic thinly sliced
- 1 Tablespoon fresh ginger , minced
- 1/2 bell pepper, thinly sliced
- 1 pound ground chicken, lean, diced chicken breast or ground turkey
- 2 teaspoon light brown sugar
- 1 Tablespoon fish sauce (or substitute hoisin sauce)
- 1/4 cup low-sodium soy sauce (64 grams)
- 1 Tablespoon oyster sauce
- 2 Tablespoons Asian Garlic Chili Sauce or Sambal Oelek, more or less to taste, for heat
- 1/2 cup low-sodium chicken broth (114 gram)
- 1/4 cup water (57 grams)
- 1 teaspoon cornstarch
- 2/3 cup fresh basil leaves
- Cooked Jasmine rice, for serving
Add chicken: Push veggies off to the side. Turn heat to high and add ground chicken, breaking into small pieces as it cooks.
Sauce: In a small bowl, stir together the brown sugar, fish sauce, soy sauce, chili sauce, oyster sauce, cornstarch, chicken broth, and water then add to the pan. Cook for 3 minutes.
Serve: Add the basil then stir-fry until wilted. Serve over hot cooked rice.
Notes
Make Ahead Instructions: Make the sauce and chop all of the vegetables in advance.To Freeze: Before adding basil, store in a freezer safe container and freeze for up to 3 months. Thaw overnight in the fridge, reheat in a skillet, and then add basil.
Make it Spicy: Add red Thai peppers (known as bird’s eye chilis) with the vegetables, for extra heat and color. Remove the seeds to lessen the heat or use Holland peppers which are less spicy.
Add More Vegetables: Add asparagus, green beans, mushrooms, bamboo shoots, broccolini, or zucchini.
Swap Protein: Use ground beef, ground turkey or cubed, sautéed firm tofu for a vegetarian option.
Macros Recipe Adaptation
1 bell pepper, 1 pound ground chicken, 1 cup asparagus, 1 cup broccolini, 1 cup cooked brown rice
Per Serving Amount
232 grams chicken and veggie mixture, 1/4 cup brown rice
Macros
