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Overhead view of a partial plate of Thai Basil Chicken over a bed of white rice with Thai Basil in the background

Thai Basil Chicken

Tracy @ Next Level Baker
Thai Basil Chicken is a quick and easy dinner that's ready in about 30 minutes, making it perfect for busy weeknights. Ground chicken is cooked with garlic, chilies and a savory sauce, then tossed with fresh Thai basil for a bold, restaurant quality meal. Serve it over steamed rice for a dinner you'll want to make again and again.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Thai
Servings 4

Equipment

  • 1 Wok or large skillet

Ingredients
  

  • 1 pound ground chicken
  • 2 teaspoons cornstarch
  • 1 teaspoon neutral oil
  • 2-4 Thai red chili peppers* whole or finely minced *See Notes
  • 3 cloves garlic finely minced
  • 2 cups Thai basil leaves loosely packed
  • 3 tablespoons oyster sauce
  • 2 tablespoons fish sauce
  • 2 tablespoons soy or tamari sauce

Instructions
 

  • If serving with rice, start cooking the rice before preparing the chicken.
  • In a small bowl, stir together the oyster sauce, fish sauce and soy/tamari sauce. Set aside. Pull the Thai basil leaves off the stems and set aside.
  • In a medium bowl, mix the cornstarch with the raw ground chicken until evenly combined.
  • Heat a wok or large skillet over medium high heat. Once it's hot, add the oil and then the ground chicken mixture. If you're using whole Thai red chili peppers, add them to the skillet with the ground chicken. Press down the chicken and allow it to cook for 1 to 2 minutes before flipping.
  • Stir fry the chicken, breaking it up with a spatula as it cooks, until no large pieces remain and the chicken is almost cooked through.
  • Stir in the minced garlic and any minced Thai red chilies. Continue stir frying for 30 to 60 seconds, stirring constantly, or until the chicken is fully cooked and reaches an internal temperature of 165°F.
  • Pour the sauce over the chicken and stir until evenly coated.
  • Add the Thai basil and stir until the leaves are wilted.
  • Serve over cooked rice, if desired.

Notes

*For a mildly spiced dish, use 2 whole Thai red chili peppers. Leave them whole and add them to the skillet when you add the raw ground chicken. They add a small amount of heat because they release less heat when left whole.
For a medium spiced dish, finely mince or grind 2 Thai red chili peppers before adding them to the skillet. I also like to add 2 whole Thai red chili peppers because they look nice in the finished dish.
For a spicier version, add an additional 1 to 2 minced or ground Thai red chili peppers. 
 

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Keyword Thai Basil Chicken
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