Quick Thai Basil Chicken (Print Version)
# Ingredients:
→ Thai Basil Stir Fry
01 -
½ cup brown onion or shallot, diced or shallots roughly chopped
02 -
8 oz ground chicken
03 -
5 garlic cloves
04 -
½ cup Thai basil or regular basil, see notes
05 -
1 medium red chili, chopped roughly
06 -
1 medium mild hot green pepper, chopped
07 -
Avocado oil for cooking
→ Sauce
08 -
1 tablespoon light soy sauce, gluten-free if needed
09 -
1 tablespoon dark soy sauce, low sodium if possible and gluten-free if using
10 -
1 tablespoon maple syrup or 2 teaspoon liquid honey
11 -
1 teaspoon garlic chili sauce or sriracha, or other hot sauce, see notes
12 -
1 tablespoon oyster sauce
13 -
1 tablespoon fish sauce
→ For serving
14 -
1 cup uncooked rice for serving
15 -
2-3 stalks of green onion for garnish
16 -
More basil leaves
17 -
Sesame seeds
18 -
Prawn crackers
19 -
2 fried eggs
# Instructions:
01 -
Begin by finely chopping garlic (or use a garlic press) and green chilies.
02 -
Heat oil in a nonstick pan or wok over medium-high heat. Add onions or shallots, sauté for a few minutes, then add garlic and green chili. Ensure sufficient oil for fragrance.
03 -
After 30 seconds, add ground meat. Cook chicken until no longer pink, ensuring it stays juicy without overcooking.
04 -
Add sauces, red chili, and basil to the cooked mixture.
05 -
Stir until basil wilts, maintaining vibrant color. If it's too dry, add water for more sauce.
06 -
Serve over steamed rice with a fried egg, prawn crackers for irresistible creaminess. Top with green onions, more basil, sesame seeds.
# Notes:
01 -
To Store. Refrigerate for 2-3 days.
02 -
To Reheat. When reheating in a skillet over medium-low heat, add vegetable or meat broth, or water if the sauce becomes dry and sticky.
03 -
For the hot sauce - you can also use something like Valentina or Franks Red Hot.
04 -
Nutrition is estimated and makes 245 kcal per serving of Thai basil chicken without rice or egg.