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This Thai basil chicken is a flavorful dish that combines the perfect balance of spicy, savory, and aromatic flavors. It has quickly become a family favorite for its ease of preparation and the incredible taste that makes it disappear from the table in minutes. Whether for a quick weekday dinner or an impressive dish for guests, this recipe delivers every time.
I fell in love with this dish during a trip to Thailand. The combination of fresh basil and garlic flooded my senses and I knew I had to recreate it at home. Now it is our go-to comfort meal when we’re craving something flavorful but simple.
Ingredients
- Ground chicken: Adds protein while keeping it moist and flavorful. Opt for freshly ground chicken if possible for the best texture.
- Fresh basil leaves: Provide the signature fragrance of this dish. Thai basil is ideal but sweet basil works in a pinch.
- Garlic: Gives a robust flavor. Always use freshly minced garlic for a more vibrant taste.
- Thai bird’s eye chilies: Bring heat to the dish. Adjust the quantity to suit your spice tolerance.
- Soy sauce: Adds saltiness and depth to balance the overall flavor. Use light soy sauce for a less overpowering taste.
- Fish sauce: A classic Thai ingredient that brings umami richness to the dish.
- Sugar: Balances the savory and spicy components for a well-rounded result.
- Vegetable oil: Neutral in flavor and helps sauté the ingredients perfectly.
How To Make Thai Basil Chicken
- Heat Oil:
- In a skillet over medium heat warm the vegetable oil until it shimmers. Avoid overheating to prevent burning.
- Infuse Aromatics:
- Add minced garlic and chopped chilies. Sauté for one to two minutes until the aroma becomes intense. Keep stirring to ensure the garlic does not burn while the chilies release their heat.
- Cook the Chicken:
- Add the ground chicken breaking it up with a spatula. Cook thoroughly until browned and ensure no pink remains. This step fills the dish with a hearty protein base.
- Season the Dish:
- Add soy sauce fish sauce and sugar. Stir everything together evenly. Cook for another two minutes to allow the flavors to meld and coat the chicken.
- Incorporate Basil:
- Finally fold in the fresh basil leaves. Stir gently until they wilt completely releasing their signature fragrance into the dish.
The addition of fresh basil takes this dish to another level. I remember the first time I cooked with Thai basil its intense and sweet aroma changed how I viewed herbs in cooking.
How to Store Leftovers
Cool the dish completely before transferring it to an airtight container. Refrigerate for up to three days or freeze for up to one month. Reheat on a stovetop or microwave adding a splash of water if the dish dries out.
Ingredient Substitutions
If Thai bird’s eye chilies are hard to find substitute them with serrano or even crushed red pepper flakes for a similar kick. For a milder version reduce chili quantity and use regular soy sauce for a lighter taste.
Serving Suggestions
Serve Thai basil chicken over a bed of freshly steamed rice. Garnish with extra whole basil leaves or lime wedges for a burst of freshness. Adding a fried egg to the top of your serving gives this dish an extra level of indulgence.
Enjoy the savory spicy and herbaceous flavors of this dish and let every bite take you closer to the heart of Thai cuisine. Adjust it to your preferences and make it your own family favorite.
Recipe FAQs
- → What is the key to authentic Thai basil chicken?
The key is using fresh Thai basil leaves and bird’s eye chilies for a distinct spicy and fragrant flavor.
- → Can I use a different type of meat?
Yes, you can substitute ground chicken with ground pork, turkey, or even tofu for a vegetarian version.
- → Is this dish very spicy?
It can be spicy depending on the amount of bird’s eye chilies used. Adjust the chilies to suit your spice tolerance.
- → What should I serve with Thai basil chicken?
Thai basil chicken is typically served over steamed jasmine rice, or you can pair it with noodles for variety.
- → How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave before serving.