Description

This Thai Basil Chicken recipe is a quick and flavorful stir-fry that combines ground chicken with aromatic garlic, Thai bird’s eye chilies, and fresh basil leaves. Enhanced with savory fish sauce, soy sauce, and oyster sauce, this dish delivers the perfect balance of spicy, salty, and sweet flavors. Served over steamed rice and optionally topped with a fried egg, it makes a satisfying and authentic Thai meal ready in just 25 minutes.

Ingredients

Main Ingredients

1 lb ground chicken (or thinly sliced chicken breast)
2 tbsp vegetable oil
4 cloves garlic, minced
2-3 Thai bird’s eye chilies, chopped (adjust to desired spice level)
1 small onion, sliced (optional)
1 red bell pepper, thinly sliced (optional)
1 cup fresh Thai basil leaves (preferably Thai sweet basil, but regular basil works too)
1-2 eggs (optional, for serving)
Steamed rice, for serving

Sauce Ingredients

2 tbsp fish sauce
1 tbsp soy sauce
1 tbsp oyster sauce
1 tsp sugar
1/4 cup water or chicken broth (to help create sauce)

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Instructions

Prepare the Sauce: In a small bowl, combine the fish sauce, soy sauce, oyster sauce, and sugar. Stir until the sugar is dissolved and set aside.
Cook the Chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the ground chicken or sliced chicken breast and cook, breaking it up into small pieces, for about 5-7 minutes, or until fully cooked and lightly browned.
Add the Aromatics: Add the minced garlic and chopped Thai chilies to the skillet. Stir-fry for about 1 minute, until fragrant. If using, add sliced onion and red bell pepper and cook for an additional 2-3 minutes until they begin to soften.
Create the Sauce: Pour the prepared sauce over the chicken mixture, adding water or chicken broth to create a bit of sauce. Stir to coat the chicken and vegetables evenly. Let it simmer for 1-2 minutes to allow the flavors to meld.
Add the Basil: Stir in the fresh basil leaves and cook for 1-2 minutes, until they wilt and become fragrant.
Optional Fried Egg: In a separate pan, heat a little oil over medium heat and fry eggs sunny-side up or to your desired doneness. The runny yolk adds richness when served over the chicken and rice.
Serve: Serve the Thai Basil Chicken over steamed rice. Top with a fried egg if desired and garnish with extra fresh basil leaves.

Notes

Adjust the quantity of Thai bird’s eye chilies according to your spice tolerance.
Using chicken broth instead of water in the sauce adds extra flavor.
The fried egg is optional but highly recommended for added texture and richness.
Substitute ground chicken with thinly sliced chicken breast if preferred.
For a vegetarian version, replace chicken with firm tofu and use vegetarian oyster sauce.