Thai basil chicken stir fry
This Thai basil chicken stir fry is a quick, protein-packed dish featuring vibrant flavors and wholesome ingredients. It's an easy Thai basil chicken recipe that warms your weeknight dinners.
Ingredients
- ½ cup brown onion or shallot, diced
- 8 oz ground chicken
- 5 garlic cloves, finely chopped
- ½ cup Thai basil (or regular basil)
- 1 medium red chili, roughly chopped
- 1 medium mild green pepper, chopped
- Avocado oil, for cooking
- 1 tablespoon light soy sauce, gluten-free if needed
- 1 tablespoon dark soy sauce (low sodium, gluten-free if needed)
- 1 tablespoon maple syrup or 2 teaspoons liquid honey
- 1 teaspoon garlic chili sauce or sriracha
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1 cup uncooked rice, for serving
- 2-3 stalks green onion, for garnish
- Additional leaves Thai basil, for garnish
- Sesame seeds, optional
- 2 fried eggs, as an optional topping
Instructions
- Finely chop the garlic and green chilies. Prepare the rest of your ingredients to make the cooking process seamless.
- Heat a nonstick pan or wok over medium-high heat, adding avocado oil once hot.
- Sauté the diced onion or shallot for 2-3 minutes, until softened and slightly translucent. Add the garlic and green chili, cooking until fragrant (about 30 seconds).
- Add the ground chicken, breaking it up with a spatula. Cook until no longer pink, but do not overcook—it should remain juicy.
- Stir in the sauces: light soy, dark soy, fish sauce, oyster sauce, and garlic chili sauce. Add the red chili and Thai basil, tossing everything together until the basil wilts.
- If the mixture appears dry, you can add a splash of water to create more sauce.
- Serve the stir fry immediately over steamed rice, topped with a fried egg and garnished with green onions, sesame seeds, and extra Thai basil if desired.