Description
This Ground Chicken Thai Basil Stir Fry Recipe is a flavorful and aromatic dish that combines ground chicken with a blend of soy sauce, oyster sauce, and fish sauce, topped with fresh Thai basil leaves. Served over steamed Jasmine rice and optionally with a fried egg, this Thai-inspired dish is quick, easy, and perfect for a delicious weeknight meal.
Ingredients
Units
Scale
Main Ingredients:
- 2 Tbsp neutral oil (such as grapeseed oil)
- 3 large scallions, thinly sliced
- 8 cloves garlic, peeled and finely chopped
- 3 Birds eye chiles (Thai chiles), thinly sliced (reduce for less heat)
- 2 medium shallots, peeled and finely chopped
- 2 lb (32oz) ground chicken
Sauce:
- 2 Tbsp low-sodium soy sauce
- 2 Tbsp dark soy sauce
- 2 Tbsp oyster sauce
- 1 Tbsp fish sauce
- 1 Tbsp brown sugar
Additional:
- 20–30 fresh Thai holy basil leaves (substitute with Thai sweet or Italian basil if needed)
- Cooked Jasmine rice (about 3/4 cup cooked rice per person)
- 2 scallions, thinly sliced
- 1 large fried egg per person (optional but recommended)
- Additional fresh basil leaves
Instructions
- Heat the oil and aromatics: Heat oil in a wok, add scallions, garlic, chiles, and shallots, and cook until fragrant.
- Cook the chicken: Add ground chicken and cook until mostly cooked through.
- Add sauces: Stir in soy sauces, oyster sauce, fish sauce, and brown sugar until chicken is evenly coated.
- Finish the dish: Add basil leaves, cook briefly, and serve over Jasmine rice. Top with fried egg, scallions, and fresh basil.
Notes
- Adjust chiles for spice level.
- Substitute basil if needed.
- Use low-sodium soy sauce for control.
- Cook fried eggs for a crispy texture.
- Best served fresh and hot.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 900 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 80 mg