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Donna R. Luis

Spicy Thai Basil Chicken

A quick Thai-inspired stir-fry featuring browned ground chicken, aromatic shallots, garlic, fresh chilies, crisp red bell pepper, savory sauces, and fragrant basil. Serve it over jasmine rice for an easy, flavorful meal.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Thai
Ingredients Equipment Method Notes

Ingredients
  

  • 3 shallots thinly sliced
  • 5 large garlic cloves roughly chopped
  • 3 –6 Fresno chilies or Thai chilies cut into thin rings
  • 2 tablespoons avocado oil or peanut oil divided
  • 1 pound ground chicken or ground turkey or crumbled extra-firm tofu as a substitute
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 2 teaspoons coconut sugar honey, or sugar
  • 1 tablespoon soy sauce or GF Liquid Aminos
  • 1 tablespoon fish sauce
  • 1 red bell pepper sliced into bite-sized strips
  • 1 cup Thai basil leaves or Holy Basil (Tulsi); regular basil may also be used
  • Pinch of ground anise seeds optional if using regular basil

Equipment

  • Wok or large skillet
  • Cutting board
  • Chef’s knife
  • Mixing bowl
  • Wooden spoon or spatula
  • Measuring spoons

Method
 

  1. Prepare the Rice: If serving the chicken over rice, begin cooking the rice first so it is ready alongside the stir-fry.
  2. Heat the Wok: Place a wok or pan over medium-high heat until heated, then add 1 tablespoon of the avocado or peanut oil.
  3. Cook the Shallots: Add the sliced shallots and stir for 2 minutes, allowing them to soften and begin cooking.
  4. Add Garlic and Chilies: Stir in the chopped garlic and sliced chilies, then cook for another 2 minutes, until the shallots are lightly browned around the edges.
  5. Set Aside the Aromatics: Transfer the cooked shallot, garlic, and chili mixture to a bowl and set aside.
  6. Brown the Chicken: Without cleaning the wok or pan, add the remaining 1 tablespoon of oil and increase the heat to high.
    Add the ground chicken, black pepper, and salt, then stir-fry for a couple of minutes until the chicken is cooked through and beginning to brown.
  7. Season the Chicken: Sprinkle the coconut sugar over the cooked chicken, then add the soy sauce and fish sauce.
    Stir thoroughly until the seasonings are incorporated.
  8. Add the Bell Pepper: Add the bite-sized red bell pepper strips along with the reserved shallot mixture.
    Cook for about 1 minute, just long enough to warm everything while keeping the peppers tender-crisp.
  9. Finish with Basil: Add the basil leaves, then immediately turn off the heat and stir them through the hot chicken mixture.
  10. Serve: Spoon the Thai basil chicken over jasmine rice and add more soy sauce to taste, if desired.

Notes

  • For a spicier dish, use Thai chilies rather than Fresno chilies, as the source notes that Thai chilies are hotter.
  • Ground turkey or crumbled extra-firm tofu can replace the ground chicken.
  • Thai basil provides the characteristic flavor, but Holy Basil (Tulsi) or regular basil can also be used.
  • If using regular basil, add a pinch of ground anise seeds as suggested in the original recipe.
  • Cook the red bell pepper for only about 1 minute to preserve its tender-crisp texture.
  • The basil is added after the heat is turned off so its fresh flavor remains prominent.
  • Season with additional soy sauce at the table if desired.
  • For a vegan variation, use crumbled tofu and choose the appropriate sauce substitutions.