This Crispy Thai Basil chicken Stir-Fry is a quick, delicious dish that combines ground chicken with fragrant Thai basil and a spicy soy-based sauce.
Perfect for busy weeknights, this recipe delivers bold flavors with minimal prep time and easy-to-find ingredients.
Why You’ll Love This Recipe
- Using ground chicken allows for quick cooking and a nice crispy texture when cooked properly.
- Fresh Thai basil adds authentic aromatic flavor that is essential to the dish.
- The spicy soy-based sauce balances savory, sweet, and heat to complement the chicken and herbs.
Crispy Thai Basil Chicken Stir-Fry
A quick and flavorful Thai Basil Chicken Stir-Fry featuring ground chicken, fresh Thai basil, and a spicy soy-based sauce for an easy weeknight meal.
- Prep time
- 10 minutes
- Cook time
- 10 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 1 lb (450 g) ground chicken
- 3 tablespoons vegetable oil, divided
- 5 cloves garlic, minced
- 2 Thai bird’s eye chilies, finely sliced (adjust for heat preference)
- 1 small onion, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon fish sauce
- 1 teaspoon sugar
- ½ cup (15 g) fresh Thai basil leaves
- Cooked jasmine rice, for serving
Instructions
- Prepare the Sauce and Ingredients In a small bowl, mix soy sauce, oyster sauce, fish sauce, and sugar until sugar dissolves. Set aside. Prepare garlic, chilies, onion, and basil.
- Cook the Ground Chicken Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add ground chicken and cook, stirring occasionally, until browned and crispy, about 6-7 minutes. Chicken should reach an internal temperature of 165°F (74°C). Remove chicken from skillet and set aside.
- Sauté Aromatics Add remaining 1 tablespoon oil to skillet. Add minced garlic, sliced chilies, and onion. Stir-fry for 1-2 minutes until fragrant and onion softens slightly.
- Combine Chicken and Sauce Return the cooked chicken to the skillet. Pour sauce over chicken and vegetables. Stir-fry for another 2 minutes to coat and heat through.
- Add Thai Basil and Serve Turn off heat and stir in fresh Thai basil leaves until wilted. Serve immediately over cooked jasmine rice.
Helpful Tips
- Use fresh Thai basil for the best authentic flavor; substitute with sweet basil only if necessary, but flavor will differ.
- Adjust the amount of bird’s eye chilies to control the spice level.
- Ensure the ground chicken is cooked thoroughly to 165°F (74°C) to guarantee safety.
- For extra crispiness, do not overcrowd the pan when browning the chicken.
Storage and Make-Ahead
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat thoroughly until internal temperature reaches 165°F (74°C) before serving.
Do not freeze as texture and flavor may be compromised.
Frequently Asked Questions
Can I use chicken breast instead of ground chicken?
Yes, you can finely chop or mince chicken breast, but ground chicken cooks faster and crisps up better in this recipe.
Is Thai basil the same as sweet basil?
No, Thai basil has a distinct licorice-like flavor that is different from sweet basil and is preferred for this dish.
How spicy is this dish?
The heat primarily comes from bird’s eye chilies; adjusting the quantity will control the spice level.
Leave a Reply