Thai Basil Chicken
A quick, flavorful Thai stir-fry featuring ground chicken, fresh basil, garlic, and chilies. Ready in 10 minutes, it’s high in protein, low in carbs, and perfect for weeknight dinners or meal prep. Serve over steamed rice for a satisfying, aromatic meal.
Equipment
- 1 Wok or large non-stick skillet
- 1 spatula or wooden spoon
- 1 knife
- 1 cutting board
- 1 Measuring Spoon Set
- 1 measuring cup
Ingredients
- 3 –4 tablespoons cooking oil
- 3 Thai bird chilies or Holland chilies thinly sliced (de-seeded optional)
- 3 shallots thinly sliced
- 5 garlic cloves thinly sliced
- 1 pound 450 g ground chicken
- 2 teaspoons sugar or honey
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- ⅓ cup 80 ml low-sodium chicken broth or water
- 1 bunch fresh Thai or holy basil leaves
Instructions
- Prepare Your Ingredients: Before turning on the heat, gather and prepare all ingredients for a smooth cooking process. Thinly slice the shallots and garlic so they cook evenly and release their natural aromas. Slice the Thai bird chilies (or Holland chilies) thinly; remove seeds if you prefer a milder heat. Rinse the fresh basil leaves and set them aside. Measure out the soy sauce, fish sauce, sugar, and chicken broth so they’re ready to go. Having everything prepped ensures the stir-fry cooks quickly without rushing.
- Heat the Oil in a Wok: Place a wok or large non-stick skillet over high heat. Add 3–4 tablespoons of cooking oil and swirl to coat the surface. The oil should shimmer but not smoke; this high heat is crucial for achieving the characteristic seared flavor of stir-fried chicken. Preheating the wok also ensures the aromatics sizzle immediately when added, releasing maximum flavor.
- Sauté Aromatics: Add the thinly sliced chilies, shallots, and garlic to the hot oil. Stir constantly for 1–2 minutes using a spatula or wooden spoon. Watch carefully—aromatics can burn quickly at high heat. You’re aiming for a fragrant, lightly golden mixture that forms the flavor base for the chicken. The chilies should become slightly softened, the shallots translucent, and the garlic just fragrant without turning brown.
- Cook the Ground Chicken: Add 1 pound of ground chicken to the wok in an even layer. Use your spatula to break the chicken into small, uniform pieces so it cooks evenly. Stir-fry for approximately 2 minutes until the chicken loses its raw pink color. High heat will help the chicken sear quickly, locking in juices and keeping it tender. This step is key to avoiding a soggy stir-fry.
- Season the Chicken: Sprinkle 2 teaspoons of sugar (or honey) over the chicken, then pour in 2 tablespoons soy sauce and 1 tablespoon fish sauce. Stir well to evenly coat the chicken in the seasoning. The sugar balances the saltiness of the soy and fish sauces, creating a savory-sweet harmony. Stir-fry for another minute to allow the chicken to absorb the flavors, letting the mixture bubble slightly without overcooking.
- Deglaze the Pan: Pour 1/3 cup of low-sodium chicken broth (or water) into the wok. Using your spatula, scrape the bottom of the pan to lift any browned bits—these add a depth of flavor known as fond. The high heat will evaporate the liquid almost immediately, leaving behind a glossy, flavorful coating on the chicken. This step ensures the stir-fry isn’t dry while keeping the texture light and succulent.
- Add the Basil: Remove the wok from direct heat briefly, then add the fresh basil leaves. Stir quickly so the leaves wilt evenly without overcooking. Basil imparts its signature aromatic flavor, transforming a simple chicken stir-fry into a fragrant Thai classic. Toss gently but thoroughly, ensuring every bite has the herbal freshness combined with the seasoned chicken and aromatics.
- Serve Immediately: Transfer the stir-fry to a serving plate and serve hot over freshly steamed rice. The dish is best enjoyed immediately while the basil is fragrant, the chicken is tender, and the chilies retain a slight crispness. For added flair, garnish with a few whole basil leaves or extra sliced chilies. This simple presentation elevates a quick weeknight meal into a restaurant-quality experience at home.
Notes
- Use high heat for authentic stir-fry texture; it helps sear the chicken quickly while keeping it juicy.
- Slice garlic, shallots, and chilies thinly to ensure even cooking and a balanced flavor.
- Adjust chili quantity according to your heat preference; de-seeding reduces spiciness without losing flavor.
- Fresh Thai basil delivers the signature aroma; if unavailable, holy basil or even sweet basil can work as substitutes.
- Serve immediately over steamed rice to retain the crisp-tender texture of the chicken and freshness of the basil.
- This recipe is versatile—double the batch for meal prep or halve it for a quick solo dinner.
