Thai Basil Chicken
Ingredients
- 1.5 lbs ground chicken preferably ground thigh meat for juiciness
- 8 cloves garlic minced
- 4 Thai bird's eye chilies thinly sliced, adjust to heat preference
- 2 tablespoons neutral oil avocado oil or vegetable oil
- 1.5 cups fresh Thai basil leaves or holy basil if available; packed
- 4 large eggs optional, for serving — fried crispy-edged
- 2 tablespoons oyster sauce use gluten-free oyster sauce if needed
- 1.5 tablespoons fish sauce
- 1 tablespoon soy sauce or tamari for gluten-free
- 1 teaspoon dark soy sauce for color depth; optional
- 1 teaspoon sugar coconut sugar or white sugar
- 2 tablespoons water
- 3 cups cooked jasmine rice or cauliflower rice for low-carb
- sliced cucumber (optional, for serving alongside)
Instructions
- In a small bowl, whisk together the oyster sauce, fish sauce, soy sauce, dark soy sauce (if using), sugar, and water until the sugar is dissolved. Set aside.
- Heat a large wok or heavy skillet over the highest heat your stove allows. Add the oil and let it get very hot — it should shimmer and nearly smoke.
- Add the minced garlic and sliced chilies. Stir-fry for 30 to 45 seconds until fragrant and just beginning to turn golden. Do not let the garlic burn.
- Add the ground chicken to the pan. Break it up with a wooden spoon or spatula and spread it out across the surface. Let it cook undisturbed for 1 to 2 minutes to develop a sear, then stir and continue breaking it up.
- Cook for 5 to 7 minutes total, stirring occasionally, until the chicken is fully cooked through and you have some golden-brown caramelized bits.
- Pour the prepared sauce over the chicken and stir well to coat. Cook for 1 to 2 more minutes, letting the sauce reduce slightly and cling to the chicken.
- Remove the pan from heat. Add the fresh basil leaves and toss to combine. The residual heat will wilt the basil perfectly while keeping it vibrant green and fragrant.
- In a separate small skillet, heat a thin layer of oil over medium-high heat. Crack in an egg and fry until the edges are lacy and crispy and the whites are set but the yolk is still runny, about 2 to 3 minutes. Repeat for remaining eggs.
- Divide the Thai Basil Chicken over bowls of jasmine rice. Top each bowl with a fried egg if using. Serve immediately with sliced cucumber on the side if desired.
Notes
Storage: Leftovers keep in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat with a splash of water or broth, or microwave in 60-second intervals. The flavor deepens overnight — it's excellent for meal prep. Heat level: 4 bird's eye chilies gives a solid medium heat. Use 2 for mild or up to 6 for serious spice. Basil: Holy basil is the most authentic choice; Thai basil is an excellent substitute. Italian basil works in a pinch but changes the flavor profile. Low-carb option: Serve over cauliflower rice or in butter lettuce cups instead of jasmine rice.