Thai basil chicken is a great quick weeknight meal full of flavor! This quick meal is made with ground chicken, red pepper, basil, and a flavorful sauce. Serve over rice for an easy meal the whole family will love.
Thai Basil Chicken is one of these easy, quick fix meals that are perfect for busy evenings! Ready in less than 30 minutes, great kid friendly flavors, and super easy to make!
This should be on your meal plan often!
Looking for more quick chicken dinners? Try these:
How to make Thai basil chicken
This recipe is simple and easy to make! For the full set of directions, make sure you scroll down to the recipe card below.
- Heat a large skillet over medium heat.
- Add the oil and sliced shallots to the pan. Cook, stirring occasionally, until the shallots are softened and beginning to brown.
- Add the ground chicken to the skillet and cook, breaking up with a spoon, until cooked through and no longer pink, about 5-10 minutes.
- Add in the sliced red bell pepper and minced garlic and stir until fragrant.
- In a small bowl, stir together the chicken broth, soy sauce, fish sauce, brown sugar, salt, and pepper.
- Pour the sauce over the cooked ground chicken and allow to simmer
- Garnish with sliced basil.
- Serve with jasmine rice.
Can I substitute the Thai Basil?
Thai Basil is the preferred variety to use with this recipe, as it gives the dish its unique flavor. However, if you can’t find Thai basil at your local market, you can substitute with regular Italian basil.
Food tastes better when its shared! If you try this recipe, let me know! Leave a comment and rate below!
Try these other great Thai inspired recipes:
Thai Basil Chicken
This Thai Basil Chicken is quick, easy, and flavorful! A perfect weeknight meal.
Ingredients
- 1 Tablespoon vegetable oil
- 1 lb ground chicken
- 3 mini red bell peppers, sliced
- 2 shallots, sliced
- 3 garlic cloves, minced
- 1/3 cup unsalted chicken stock
- 2 Tablespoons soy sauce
- 1 Tablespoon fish sauce
- 2 teaspoons brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 bunch Thai basil
- Rice to serve (jasmine rice is especially nice)
Instructions
- Heat a large skillet over medium heat.
- Add the oil and sliced shallots to the pan. Cook, stirring occasionally, until the shallots are softened and beginning to brown.
- Add the ground chicken to the skillet and cook, breaking up with a spoon, until cooked through and no longer pink, about 5-10 minutes.
- Add in the sliced red bell pepper and minced garlic and stir until fragrant.
- In a small bowl, stir together the chicken broth, soy sauce, fish sauce, brown sugar, salt, and pepper.
- Pour the sauce over the cooked ground chicken and allow to simmer
- Garnish with sliced basil.
- Serve with jasmine rice.
Notes
Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 357Total Fat: 16gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 122mgSodium: 1152mgCarbohydrates: 24gFiber: 2gSugar: 8gProtein: 31g
Nutrition information is an estimate and is provided for informational purposes only. For the most accurate information, please calculate using your specific brands and exact measurements.
Lauren Gaskill | Making Life Sweet
Monday 9th of May 2016
Whoa Jenni! This looks and sounds amazing. Totally making soon. :)
lisamichele
Sunday 23rd of December 2012
OMG..the more I scroll..the more my stomach growls. I love coconut with chicken and have a great recipe using lemongrass and goya cram of coconut (which I can eat with a spoon right out of the can) that said..this chicken looks phenomenal, Jenni!! I have to try it!