Thai Basil Chicken (Just 20 Minutes!) Recipe
This vibrant Thai Basil Chicken recipe comes together in just 20 minutes, offering a deliciously fragrant and savory stir fry packed with ground chicken, fresh basil, and a balanced blend of savory and sweet sauces. Perfect for a quick weeknight dinner, it’s served over steamed rice with a fried egg and crunchy prawn crackers for an authentic and satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Thai
Ingredients
Thai Basil Stir Fry
- ½ cup brown onion or shallot, diced or 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
Sauce
- 1 tablespoon light soy sauce (gluten-free if needed)
- 1 tablespoon dark soy sauce (low sodium if possible, gluten-free if using)
- 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
- 2-3 stalks green onion, sliced for garnish
- More basil leaves for garnish
- Sesame seeds
- Prawn crackers
- 2 fried eggs
Instructions
- Prepare Aromatics: Finely chop the garlic cloves or use a garlic press, and roughly chop the green chilies to release their flavor.
- Sauté Onions and 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 softened. Add the chopped garlic and green chili to the pan and stir-fry briefly to infuse the oil with their fragrance.
- Cook the Chicken: After about 30 seconds, add the ground chicken to the pan. Stir continuously and cook until the chicken is no longer pink, making sure it remains juicy and does not dry out.
- Add Sauces and Vegetables: Pour in all the sauces: light soy sauce, dark soy sauce, maple syrup or honey, garlic chili sauce, oyster sauce, and fish sauce. Add the chopped red chili and Thai basil leaves to the cooked chicken mixture. Stir well until the basil wilts but still keeps its vibrant green color. If the mixture seems too dry, add a splash of water to create a saucier consistency.
- Assemble and Serve: Serve the Thai Basil Chicken hot over steamed rice. Top with a fried egg to add richness. Garnish with sliced green onions, extra basil leaves, and a sprinkle of sesame seeds. Accompany the dish with crispy prawn crackers for added texture and indulgence.
Notes
- Use Thai basil for the most authentic flavor, but regular basil works as a substitute.
- Adjust the amount of chili according to your heat preference.
- Gluten-free soy sauce options can be used to make this recipe gluten-free.
- Add a little water if the stir fry sauce reduces too much to prevent dryness.
- Fried eggs add a creamy texture and richness to balance the spicy and savory flavors.
