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Quick Spicy Thai Basil Chicken

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A quick and easy 20-minute Thai-inspired stir-fry featuring ground chicken, fresh Thai basil, and a perfect balance of spicy, savory, and herbal flavors. Ideal for busy weeknights or last-minute dinners.

Ingredients

Scale
  • 1 pound ground chicken (lean or regular)
  • 1 cup loosely packed fresh Thai basil leaves (about 15–20 leaves)
  • 4 cloves garlic, minced
  • 2–3 bird’s eye chilies, finely chopped (adjust to heat preference)
  • 2 tablespoons vegetable oil (canola or grapeseed)
  • 2 tablespoons oyster sauce
  • 1 tablespoon soy sauce (low sodium preferred)
  • 1 teaspoon fish sauce (optional)
  • 1 teaspoon white sugar
  • 2 stalks green onions, sliced diagonally
  • Cooked jasmine rice, to serve (optional)

Instructions

  1. Mince the garlic and bird’s eye chilies finely. Slice the green onions diagonally. Pluck the Thai basil leaves from stems and loosely chop if large.
  2. Place wok or large skillet over medium-high heat. Once hot, add 2 tablespoons vegetable oil. Heat until oil shimmers but does not smoke.
  3. Add minced garlic and chilies. Stir constantly until fragrant and slightly golden, about 1-2 minutes. Avoid burning the garlic.
  4. Add ground chicken in a single layer. Let sear without stirring for 1 minute to brown, then stir and break apart. Cook until no longer pink, about 4 more minutes.
  5. Pour in oyster sauce, soy sauce, fish sauce, and sprinkle sugar evenly. Stir well to coat chicken. Taste and adjust seasoning if needed.
  6. Remove pan from heat and immediately stir in Thai basil leaves and green onions. The residual heat will wilt them without losing aroma.
  7. Serve hot over warm jasmine rice and enjoy.

Notes

Use high heat to keep chicken juicy and get caramelization. Avoid overcrowding the pan to prevent steaming. Add basil last off heat to preserve aroma. Adjust chili quantity to control spice level. Substitute tofu or turkey for variations. Use gluten-free sauces for gluten-free diet. Serve with jasmine rice or cauliflower rice. Leftovers keep well refrigerated for 3 days or frozen for 1 month.

Nutrition

Keywords: Thai basil chicken, spicy chicken stir-fry, quick dinner, Thai recipe, ground chicken recipe, easy weeknight meal, basil chicken stir-fry

Find it online: https://oracooks.com/quick-spicy-thai-basil-chicken-recipe-easy-20-minute-dinner-idea/