Thai Basil Chicken Recipe

Ingredients:

1 ½ lbs (about 680 g) ground chicken (or diced chicken)

1 tbsp vegetable oil

4 cloves garlic, minced

2 Thai chilies or red chili peppers, finely sliced (adjust to taste)

1 small onion, thinly sliced

2 tbsp soy sauce

1 tbsp oyster sauce

1 tbsp fish sauce

1 tsp sugar

¼ cup chicken broth or water

1 cup fresh Thai basil leaves, loosely packed

Steamed jasmine rice, for serving

Directions:

In a large wok or skillet, heat vegetable oil over medium‑high heat. Add minced garlic and sliced chilies; sauté until aromatic (about 30 sec).

Add sliced onion and cook 2–3 minutes until softened.

Add ground chicken to the pan; cook 5–7 minutes, breaking up the meat until browned and no longer pink.

Stir in soy sauce, oyster sauce, fish sauce, and sugar; mix well to coat the chicken.

Pour in chicken broth or water and simmer 1–2 minutes until sauce slightly thickens.

Turn off heat and fold in fresh Thai basil leaves, stirring until wilted.

Serve immediately over steaming jasmine rice.

Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes

Kcal: ~280 kcal per serving | Servings: 4