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Homemade Thai Basil Chicken photo

Thai Basil Chicken

This Thai Basil Chicken is bursting with flavor! A quick, aromatic dish that brings the essence of Thailand to your dinner table.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Thai
Ingredients Equipment Method Notes

Ingredients
  

For the Thai Basil Chicken:
  • 2 tablespoons olive oil For sautéing and adding richness.
  • 2 shallots thinly sliced
  • 6 cloves garlic thinly sliced
  • 1 tablespoon fresh ginger minced
  • 1 pound ground chicken or diced chicken breast or ground turkey
  • 2 teaspoons light brown sugar balances the savory elements with sweetness.
  • 1 tablespoon fish sauce or hoisin sauce as a substitute.
  • 1/4 cup low-sodium soy sauce enhances the umami flavor.
  • 1 tablespoon oyster sauce adds a rich, savory flavor.
  • 2 tablespoons Asian garlic chili sauce adjust for desired heat level; Sambal Oelek is a great alternative.
  • 1/2 cup low-sodium chicken broth keeps the dish moist and flavorful.
  • 1/4 cup water helps with the cooking process.
  • 1 teaspoon cornstarch thickens the sauce for a perfect consistency.
  • 2/3 cup fresh basil leaves provides authenticity and aromatic flavor.
  • Cooked Jasmine rice for serving

Equipment

  • Large skillet or wok
  • Cutting board and knife
  • Measuring spoons and cups
  • Spatula or wooden spoon
  • Serving dishes

Method
 

Instructions:
  1. In a large skillet or wok, heat 2 tablespoons of olive oil over medium-high heat until shimmering.
  2. Add the sliced shallots, garlic, and minced ginger to the pan. Cook for about 2-3 minutes, stirring frequently until fragrant and the shallots are translucent.
  3. Stir in the sliced bell pepper and continue to sauté for another 2 minutes until it's slightly tender.
  4. Add the ground chicken (or your choice of protein) to the skillet. Break it apart with your spatula and cook for about 5-7 minutes until it's no longer pink and starting to brown.
  5. Sprinkle in the light brown sugar, fish sauce, soy sauce, oyster sauce, and Asian garlic chili sauce. Stir well to combine all the flavors.
  6. In a separate small bowl, mix the low-sodium chicken broth, water, and cornstarch until smooth. Pour this mixture into the skillet, stirring constantly until the sauce thickens, about 2-3 minutes.
  7. Remove the skillet from heat and fold in the fresh basil leaves. The residual heat will wilt them perfectly, releasing their aromatic oils.
  8. Spoon the Thai Basil Chicken over a bed of fluffy cooked jasmine rice. Enjoy your homemade Thai feast!

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Freeze in a safe container for up to 2 months; thaw in the fridge before reheating.
  • Reheat in a skillet over medium heat with a splash of water or broth to keep it moist.