Thai Basil Chicken
This Thai basil chicken is a quick and flavorful weeknight dinner made with ground chicken, veggies and a savory sauce. Everything cooks in one skillet and it’s delicious served over jasmine rice with plenty of fresh basil on top.
Servings: 4
Ingredients
- 1 Tablespoon avocado oil or olive oil
- 1 small yellow onion diced
- 1 red bell pepper diced
- 4 cloves garlic minced
- 1 pound ground chicken
- 2 Tablespoons low-sodium tamari or soy sauce
- 1 Tablespoon hoisin sauce
- 1 Tablespoon fish sauce
- 2 teaspoons garlic chili sauce or sambal oelek adjust to your heat preference
- 1 teaspoon maple syrup or coconut sugar
- 1 ½ cups fresh Thai basil leaves or regular basil if unavailable
- 2 cups cooked jasmine rice or cauliflower rice for serving
- Optional toppings: fried egg green onions, sesame seeds
Instructions
- Heat the oil in a large skillet or wok over medium-high heat. Add onion, bell pepper and garlic. Cook for 3–4 minutes, until softened and fragrant.
- Add the ground chicken. Break it apart with a wooden spoon and cook for 5–7 minutes, until browned and cooked through.
- While chicken is cooking make sauce. In a small bowl, whisk together soy sauce, hoisin sauce, fish sauce, sambal and maple syrup. Pour the sauce into the skillet and stir to coat the chicken evenly.
- Remove the pan from heat, toss in the basil leaves, and stir until wilted (about 30 seconds). Taste and adjust seasoning if needed. Serve with rice and top with fried egg, green onions and sesame seeds, if desired.
Notes
- Macros: Calculated for 1/4 of the recipe served with jasmine rice and one fried egg.
- Thai basil: Use Thai basil for the best flavor. Sweet basil works if that's what you have.
- Swap the protein: Ground turkey or crumbled tofu both work as alternatives.
- Gluten-free option: Use tamari and choose a gluten-free hoisin sauce.
- Storing: Store leftovers in an airtight container in the fridge for 3–4 days or freeze for up to 3 months.
Nutrition
Serving: 1/4 recipe | Calories: 455kcal | Carbohydrates: 34g | Protein: 32g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 291mg | Sodium: 702mg | Potassium: 265mg | Fiber: 2g | Sugar: 5g