The first time I made this Thai Basil Chicken, I was sweating with excitement and maybe a tiny bit of nervousness. I read through the recipe and decided to jump right into it. I nailed it on the first try—yay for me! I was pleasantly surprised at how quickly everything came together. The aroma that filled my kitchen was out of this world. However, I did realize my sauce was a bit on the salty side. So, on my second attempt, I reduced the soy sauce just a tad, and voilà! Perfection.
Thai Basil Chicken
Ingredients
- 1 lb ground chicken you can use turkey or beef as a substitute
- 2 cups fresh Thai basil leaves basil is a great swap if you can't find Thai basil
- 4 cloves garlic minced
- 2-3 Thai bird chilies chopped (or use red pepper flakes for spice)
- 2 tbsp soy sauce reduced sodium works too
- 1 tbsp oyster sauce if you can't find oyster sauce, feel free to omit it
- 1 tbsp fish sauce skip it for a vegetarian version
- 1 tsp sugar coconut sugar gives a nice touch
- 2 tbsp vegetable oil or peanut oil
- Steamed rice for serving
Instructions
- Prep Your Ingredients: Start by chopping up your garlic and chilies. I like to slice the chilies thinly so they can add that wonderful heat! Set everything aside so you can easily grab them when it’s time to cook.
- Heat Things Up: In a large skillet or wok, heat your oil over medium-high heat. When the oil’s nice and hot (but not smoking!), toss in your minced garlic and chopped chilies. Stir them around for about 30 seconds until they become fragrant. Your neighbors will probably start to wonder what smells so good!
- Add the Chicken: Next, toss in that ground chicken. Use your trusty spatula to break it up and stir it about. Cook until it's browned and no longer pink—roughly 5-7 minutes.
- The Sauce Come Alive: Time to mix the magic! Lower the heat slightly, and pour in the soy sauce, oyster sauce, fish sauce, and sugar. Give it a good stir to coat the chicken in that luscious sauce. Cook for another 2 minutes so all those flavors can meld together.
- Add the Basil: Now, it’s the grand finale! Toss in those beautiful Thai basil leaves. Stir them in until they wilt down—this takes just about a minute. The fragrance will be irresistible!
- Serve and Enjoy: Serve your Thai Basil Chicken hot over a bed of fluffy steamed rice. Dig in, and enjoy your homemade masterpiece!
| Nutrition Facts | Per Serving |
|---|---|
| Calories | 350 |
| Protein | 23g |
| Fat | 20g |
| Carbohydrates | 15g |
| Sugar | 2g |
5 Tips for This Recipe
- Use fresh Thai basil for the best flavor—it’s what makes this dish special!
- Don’t skip the garlic; it adds depth and aroma.
- Adjust the chilies to your preferred spice level—venture carefully!
- Feel free to add veggies like bell peppers or snap peas for extra crunch.
- Serve with lime wedges to squeeze on top for a zing!
5 FAQs for This Recipe
- Can I use chicken breast instead of ground chicken? Absolutely! Just cook it until fully done and chop it into small pieces.
- What can I substitute for fish sauce? Soy sauce works as a great alternative if you want to skip it.
- Is it spicy? It can be! You can always reduce the amount of chilies or adjust to your spice threshold.
- Can I make this vegan? Sure! Substitute ground chicken with diced firm tofu and skip the fish sauce.
- How can I make it less salty? Reduce the soy sauce and oyster sauce, and use low-sodium versions.
5 Storage Tips
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Make sure the chicken is completely cooled before refrigerating.
- Reheat in a skillet to retain the chicken’s texture and flavor.
- This dish freezes well—store it for up to a month. Just remember to thaw before reheating!
- Don’t add rice when storing; keep it separate to maintain the best texture.
5 Common Cooking Mistakes
- Browning the garlic too much: Keep an eye on it! Burned garlic can make the dish bitter.
- Overcooking the basil: Add it at the end to preserve its vibrant flavor and color!
- Not having all the ingredients prepped: The cooking goes fast, so pre-chop everything before you start!
- Using old basil: Fresh is best! Dried basil won’t do this dish justice.
- Skipping the sugar: It balances the saltiness; don’t leave it out!
Final Thoughts
Making Thai Basil Chicken was such a fun experience! From the lovely scents wafting through my kitchen to that first bite, it was a total win. I loved how easy and quick it was to prepare without compromising on flavor. Plus, you can adjust it to suit your taste, whether you like it spicy or mild.
Remember, cooking is all about having fun and making a delicious mess! I really hope you give this recipe a try and enjoy every step of the process. Cooking together makes everything better, so why not whip up this dish next time your friends are over? Give it a go, and let’s eat!
Happy cooking, and here’s to more tasty adventures in our kitchens!
