Thai Basil Chicken Recipe

Grown throughout Southeast Asia, Thai basil is – no surprise here – used quite predominantly in Thailand, as well as in Vietnam, Laos, Taiwan, and Cambodia. It’s a bit sweeter than traditional basil, with a more pronounced floral note, and a slight licorice-y bite. Here, we combine it with a slew of aromatics and veggies (red pepper, shallots, garlic, chilies), and then infuse the chicken with all of this deliciousness. The sauce on this is incredible; don’t be anxious about the fish and/or oyster sauces, they lend a bright, salty flavor that isn’t fishy at all. Cook up a heaping mound of white ricey, spoon a ton of this over the top, and you’re set! 

Thai Basil Chicken

YIELDS: 4 SERVINGS

PREP TIME: 0 HOURS 15 MINS

TOTAL TIME: 0 HOURS 35 MINS

INGREDIENTS

• 3 tbsp. canola oil
• 1 red bell pepper, stemmed, seeded, and chopped
• 3 shallots, thinly sliced
• 5 cloves garlic, thinly sliced
• 2 lb. ground chicken
• 2 Thai bird’s eye chilis, thinly sliced
• 1/3 c. low-sodium chicken broth
• 1/4 c. oyster sauce
• 1 tsp. fish sauce
• 2 tsp. granulated sugar
• 2 c. packed Thai basil leaves
• Cooked rice, for serving

DIRECTIONS

1. In a wok or large cast iron skillet over high heat, heat oil. Add bell pepper, shallots and garlic, and cook, stirring frequently, until golden, about 2 minutes. Add chicken and cook, breaking up the chicken into small bits, until cooked through, about 3 minutes more. Add chilis and toss to combine.
2. Pour chicken broth, oyster sauce, fish sauce, and sugar into the wok and cook, stirring, until thickened. Add basil and toss until wilted.
3. Serve over rice.

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