Thai Basil Chicken
A quick and flavorful stir-fry featuring ground chicken, fresh basil, and a tangy sauce, ready in under 30 minutes.
Ingredients
- 2 tablespoons olive oil
- 2 shallots (thinly sliced)
- 6 cloves garlic (thinly sliced)
- 1 tablespoon fresh ginger (minced)
- 1/2 bell pepper (thinly sliced)
- 1 pound ground chicken (or diced chicken breast or ground turkey)
- 2 teaspoons light brown sugar
- 1 tablespoon fish sauce (or hoisin sauce)
- 1/4 cup low-sodium soy sauce
- 1 tablespoon oyster sauce
- 2 tablespoons Asian garlic chili sauce (or Sambal Oelek; adjust for heat)
- 1/2 cup low-sodium chicken broth
- 1/4 cup water
- 1 teaspoon cornstarch
- 2/3 cup fresh basil leaves
- Cooked Jasmine rice (for serving)
Instructions
- Heat olive oil in a large skillet or wok over medium-high heat. Add shallots, garlic, ginger, and bell peppers. Cook for about 3 minutes, stirring often.
- Push the veggies to the edge of the pan and add ground chicken to the center. Cook on high, breaking up the meat until browned, about 5 minutes.
- In a small bowl, mix brown sugar, fish sauce, soy sauce, oyster sauce, chili sauce, chicken broth, water, and cornstarch until smooth.
- Pour sauce mixture into the skillet once chicken is cooked. Stir and let it bubble for about 3 minutes until slightly thickened.
- Add fresh basil leaves and stir-fry for an additional 30 seconds to 1 minute until basil wilts.
- Serve hot over jasmine rice.
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Notes
Store leftovers in an airtight container for up to 3 days. Reheat in a skillet with a splash of water or broth.