Thai Basil Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4
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Calories
283 kcal
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Course
Main Course
Thai Basil Chicken
Description
Thai Basil Chicken combines ground chicken with aromatic ingredients like garlic, ginger, and shallots, quickly stir-fried with bell peppers and any additional vegetables such as asparagus or mushrooms. The meat is cooked until well browned, then coated with a flavorful sauce made of light brown sugar, fish sauce, soy sauce, oyster sauce, and a bit of chicken broth thickened with cornstarch.
Fresh basil leaves are stirred in at the end to add a bright herbal note, complementing the savory, slightly sweet, and mildly spicy sauce. The method emphasizes quick cooking to retain the texture of the vegetables and fresh flavor of the basil.
Serve hot over jasmine rice to soak up the sauce and create a satisfying, well-rounded dinner. The dish's savory depth and tender meat make it suitable for weeknight meals.
Vegetables and sauce can be prepped ahead to shorten cooking time. The cooked dish freezes well if basil is added fresh after reheating to preserve its flavor.
Ingredients
- 2 Tablespoon neutral cooking oil vegetable or canola, generic cooking oil
- 2 shallot thinly sliced
- 6 cloves garlic thinly sliced
- 1 Tablespoon ginger minced, fresh
- 1/2 bell pepper , thinly sliced
- Additional veggie ideas: asparagus, green beans, mushrooms, bamboo shoots, zucchini, broccolini
- 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 soy sauce low-sodium
- 1 Tablespoon oyster sauce
- 2 Tablespoons garlic chili sauce or Sambal Oelek, more or less to taste, for heat, Asian
- 1/2 cup chicken broth low-sodium
- 1/4 cup water
- 1 teaspoon cornstarch
- 2/3 cup basil fresh leaves
- jasmine rice for serving, cooked
Instructions
- In a wok or large skillet over medium high heat add the oil. Once hot but not smoking, add shallots, garlic, ginger, bell peppers (and any other veggies) and fry for 3 minutes.
- Push the veggies off to the side. Turn the heat to high and add the ground chicken, breaking it up into small pieces as it cooks.
- In a small bowl stir together the brown sugar, fish sauce, soy sauce, oyster sauce, cornstarch, chicken broth, and water then add to the pan. Cook for 3 minutes.
- Add the basil and stir-fry until wilted.
- Serve over hot cooked rice.
Notes
- Prepare vegetables and mix the sauce beforehand to reduce cooking time; start cooking rice early as it takes about 20 minutes.
- Do not add basil before freezing; instead, add fresh basil after reheating to maintain its flavor.
- Store leftovers in a freezer-safe container for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 283 kcal
% Daily Value*
| Calories | 283kcal | 14% |
| Carbohydrates | 11g | 4% |
| Protein | 23g | 46% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 98mg | 33% |
| Sodium | 1549mg | 65% |
| Potassium | 802mg | 17% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 678IU | 14% |
| Vitamin C | 22mg | 24% |
| Calcium | 39mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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