Description
A quick and flavorful Thai Basil Chicken recipe that combines aromatic chilies, garlic, and shallots with tender ground chicken, all stir-fried together and finished with fragrant Thai basil leaves. Perfect for a delicious and easy weeknight dinner served over steamed rice.
Ingredients
Scale
Main Ingredients
- 3 to 4 tablespoons oil
- 3 Thai bird chilies or Holland chilies, de-seeded if desired and thinly sliced
- 3 shallots, thinly sliced
- 5 cloves garlic, sliced
- 1 pound ground chicken
- 2 teaspoons sugar or honey
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1/3 cup low sodium chicken broth or water
- 1 bunch holy or Thai basil leaves
Instructions
- Heat the oil: In a wok over high heat, add 3 to 4 tablespoons of oil and heat until shimmering, preparing the pan for stir-frying.
- Sauté aromatics: Add the thinly sliced chilies, shallots, and garlic to the hot oil. Fry them for 1 to 2 minutes until fragrant and slightly softened, releasing their flavors.
- Add chicken: Add 1 pound of ground chicken to the wok. Stir-fry for about 2 minutes, breaking it into small pieces until the chicken is partially cooked and starting to brown.
- Season: Stir in 2 teaspoons sugar (or honey), 2 tablespoons soy sauce, and 1 tablespoon fish sauce. Cook everything together for another minute to blend the flavors well.
- Deglaze: Pour in 1/3 cup low sodium chicken broth (or water) to deglaze the pan. Cook quickly over high heat until the liquid mostly evaporates, approximately 1 to 2 minutes.
- Add basil: Remove the wok from heat and add 1 bunch of holy or Thai basil leaves. Stir well until the basil wilts and releases its fragrant aroma. Serve hot over steamed rice.
Notes
- You can adjust the number of chilies to control the spice level.
- For a sweeter alternative, replace sugar with honey.
- Using low sodium soy sauce and chicken broth helps control the saltiness.
- Serve immediately for the best texture and flavor.
- Substitute ground chicken with ground turkey or pork if preferred.
- Be careful not to overcook the basil to preserve its fresh aroma.
