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Thai Basil Chicken

Bold, spicy, and a little sweet — this Thai street food classic comes together in one pan faster than delivery.

dinner • prep: 10 min • cook: 10 min • serves 4

Ingredients

  • 1½ lbs ground chicken
  • 4 cloves garlic, minced
  • 2 Thai chiles or 1 serrano, thinly sliced
  • 1 cup fresh Thai basil leaves (or regular basil)
  • 2 tablespoons vegetable oil
  • 1 shallot, thinly sliced
  • Steamed jasmine rice, for serving

For the Sauce

  • 3 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon oyster sauce
  • 2 teaspoons brown sugar
  • 1 tablespoon water

Instructions

  1. Mix the sauce: Whisk together soy sauce, fish sauce, oyster sauce, brown sugar, and water. Set aside.

  2. Cook the aromatics: Heat oil in a wok or large skillet over high heat. Add garlic, shallot, and chiles. Stir-fry for 30 seconds until fragrant.

  3. Brown the chicken: Add ground chicken, breaking it into small pieces. Cook for 5-6 minutes until cooked through and starting to crisp.

  4. Add the sauce: Pour sauce over the chicken and toss for 1-2 minutes until everything is coated and slightly caramelized.

  5. Finish: Kill the heat and toss in basil leaves. Stir until just wilted. Serve immediately over jasmine rice.

Notes

  • Storage: Keeps in the fridge for 4 days. Great for meal prep over fresh rice.
  • Variations: Use ground pork or diced tofu. Add green beans or bell peppers with the aromatics.
  • Tips: Add the basil at the very end off the heat — it wilts in seconds and gets bitter if overcooked.