10-Minute Thai Basil Chicken
This quick & easy Thai Basil Chicken is budget friendly, light and full of flavor - all blend in a perfect flavor combination. Great for busy weekday meals and can be done in less than 20 minutes.
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Ingredients
- 1 tablespoon olive oil or avocado oil
- 4 garlic cloves roughly chopped
- 2 shallots
- 5 Thai chilies sliced (optional)
- ½ medium red bell pepper thinly sliced
- 1 lb ground chicken
- 1 cup fresh Thai basil leaves
Sauce
- 1 tablespoon oyster sauce
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce or tamari
- 1 teaspoon brown sugar
Instructions
Step 1: Make the Sauce
- In a small bowl, whisk together the oyster sauce, fish sauce, brown sugar, and soy sauce. Set aside.
Step 2: Stir-Fry
- Heat a wok or large skillet over high heat. Once hot, add the oil.
- Add the garlic, shallots, Thai chilies (if using), and bell pepper. Stir-fry for about 20 to 30 seconds, just until fragrant.
- Add the ground chicken, breaking it apart with a spatula as it cooks. Stir-fry until the chicken is almost fully cooked, about 4 to 5 minutes. If the pan becomes too dry, add a tablespoon of water.
- Pour in the prepared sauce and toss until the chicken is evenly coated.
- Add the Thai basil and immediately turn off the heat. Toss just until the basil wilts from the residual heat.
- Serve immediately with steamed jasmine rice and a crispy fried egg.
Notes
Use high heat. Thai basil chicken cooks quickly. A hot wok gives the chicken better browning while keeping the vegetables crisp.
Don’t overcook the basil. The residual heat is enough to wilt the leaves while keeping their fresh aroma.
No Thai basil? Regular Italian basil works in a pinch, although the flavor will be milder.
Meal Prep Tip: Double the recipe and store it in the refrigerator for up to 4 days. It reheats beautifully for quick lunches or high-protein rice bowls.