Thai Basil Chicken Stir-Fry
Thai Basil Chicken Stir-Fry
Ingredients
For the Stir-Fry
- 2 cups Jasmine rice, uncooked
- 2 tablespoons Vegetable oil
- 8 Garlic, cloves, minced
- 4 Thai bird's eye chilies, thinly sliced (adjust to preferred spice level)
- 1 pound Ground chicken
- 2 cups Thai basil leaves, packed
For the Sauce
- 2 tablespoons Fish sauce
- 1 tablespoon Oyster sauce
- 1 tablespoon Soy sauce
- 1 teaspoon Granulated sugar
- 2 tablespoons Water
Optional for Serving
- 4 Large eggs, fried
Instructions
- 1
Cook the jasmine rice according to package instructions. Typically, combine 2 cups of rice with 3 cups of water in a saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed.
⏱️ 15 min - 2
While the rice cooks, prepare the stir-fry sauce. In a small bowl, whisk together the fish sauce, oyster sauce, soy sauce, granulated sugar, and water until the sugar is dissolved. Set aside.
⏱️ 3 min - 3
Heat the vegetable oil in a large wok or skillet over medium-high heat. Add the minced garlic and sliced Thai bird's eye chilies. Stir-fry for 30 seconds until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 4
Add the ground chicken to the wok. Break up the chicken with a spoon and cook, stirring occasionally, until it is fully browned and cooked through, about 5 to 7 minutes. Drain any excess fat if necessary.
⏱️ 7 min - 5
Pour the prepared sauce over the cooked chicken. Stir well to coat the chicken evenly. Continue to cook for 1 to 2 minutes, allowing the sauce to thicken slightly.
⏱️ 2 min - 6
Remove the wok from the heat and immediately add the packed Thai basil leaves. Toss quickly until the basil leaves are wilted, about 30 seconds to 1 minute. Do not overcook the basil.
⏱️ 1 min - 7
Serve the Thai Basil Chicken Stir-Fry hot over the cooked jasmine rice. If desired, top each serving with a freshly fried egg.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Thai Basil Chicken Stir-Fry
Ingredients
For the Stir-Fry
- 2 cups Jasmine rice, uncooked
- 2 tablespoons Vegetable oil
- 8 Garlic, cloves, minced
- 4 Thai bird's eye chilies, thinly sliced (adjust to preferred spice level)
- 1 pound Ground chicken
- 2 cups Thai basil leaves, packed
For the Sauce
- 2 tablespoons Fish sauce
- 1 tablespoon Oyster sauce
- 1 tablespoon Soy sauce
- 1 teaspoon Granulated sugar
- 2 tablespoons Water
Optional for Serving
- 4 Large eggs, fried
Instructions
- 1
Cook the jasmine rice according to package instructions. Typically, combine 2 cups of rice with 3 cups of water in a saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed.
⏱️ 15 min - 2
While the rice cooks, prepare the stir-fry sauce. In a small bowl, whisk together the fish sauce, oyster sauce, soy sauce, granulated sugar, and water until the sugar is dissolved. Set aside.
⏱️ 3 min - 3
Heat the vegetable oil in a large wok or skillet over medium-high heat. Add the minced garlic and sliced Thai bird's eye chilies. Stir-fry for 30 seconds until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 4
Add the ground chicken to the wok. Break up the chicken with a spoon and cook, stirring occasionally, until it is fully browned and cooked through, about 5 to 7 minutes. Drain any excess fat if necessary.
⏱️ 7 min - 5
Pour the prepared sauce over the cooked chicken. Stir well to coat the chicken evenly. Continue to cook for 1 to 2 minutes, allowing the sauce to thicken slightly.
⏱️ 2 min - 6
Remove the wok from the heat and immediately add the packed Thai basil leaves. Toss quickly until the basil leaves are wilted, about 30 seconds to 1 minute. Do not overcook the basil.
⏱️ 1 min - 7
Serve the Thai Basil Chicken Stir-Fry hot over the cooked jasmine rice. If desired, top each serving with a freshly fried egg.
⏱️ 1 min