20 Minute Thai Basil Chicken (Print Version)
Spicy, fragrant Thai basil chicken stir-fry with rich sauce, served over rice, ready in 20 minutes.
# Ingredients:
→ Stir Fry Components
01 -
1/2 cup diced brown onion or chopped shallots
02 -
8 ounces ground chicken
03 -
5 garlic cloves, minced
04 -
1/2 cup Thai basil leaves or regular basil leaves
05 -
1 medium red chili, roughly chopped
06 -
1 medium mild green pepper, chopped
07 -
Avocado oil for sautéing
→ Sauce Mixture
08 -
1 tablespoon light soy sauce (use gluten-free if needed)
09 -
1 tablespoon dark soy sauce, low sodium and gluten-free if needed
10 -
1 tablespoon maple syrup or 2 teaspoons liquid honey
11 -
1 teaspoon garlic chili sauce or sriracha, or other hot sauce
12 -
1 tablespoon oyster sauce
13 -
1 tablespoon fish sauce
→ For Serving
14 -
1 cup uncooked white rice
15 -
2 to 3 stalks green onion, sliced for garnish
16 -
Fresh basil leaves for garnish
17 -
Sesame seeds
18 -
Prawn crackers
19 -
2 fried eggs
# Steps:
01 -
Finely mince garlic cloves and chop the green pepper. Roughly chop the red chili if using.
02 -
Heat avocado oil in a large nonstick skillet or wok over medium-high heat. Add diced onions or shallots and sauté until translucent, about 2 minutes. Incorporate minced garlic and green pepper, stirring until fragrant.
03 -
Add ground chicken to the pan. Cook, breaking up clumps, until chicken is opaque and fully cooked, about 4 to 5 minutes. Avoid overcooking to maintain juiciness.
04 -
Pour in light soy sauce, dark soy sauce, maple syrup or honey, garlic chili sauce, oyster sauce, and fish sauce. Add red chili and basil leaves. Stir until basil is wilted and mixture is well coated. Add a splash of water if more sauce is desired.
05 -
Spoon stir fry over steamed rice. Top with fried eggs, sprinkle with sliced green onions, additional basil leaves, and sesame seeds. Serve prawn crackers alongside.
# Notes:
01 -
Thai basil provides a distinct anise flavor, but regular basil can be substituted if unavailable.
02 -
Adjust chili quantity to control spiciness; use mild peppers for less heat.