Thai Basil Chicken with Jasmine Rice
This Thai Basil Chicken with Jasmine Rice is a quick, flavorful dish that combines savory chicken, spicy chili sauce, and fresh basil. Served with aromatic jasmine rice, it’s perfect for a busy weeknight meal!
Equipment
- Skillet
- Wok
Ingredients
- 2 Tablespoons Olive oil
- 2 thinly sliced Shallots
- 6 cloves, thinly sliced Garlic
- 1 Tablespoon, minced Fresh ginger
- 1/2 thinly sliced Bell pepper
- 1 pound Ground chicken
- 2 teaspoons Light brown sugar
- 1 Tablespoon Fish sauce
- 1/4 cup Low-sodium soy sauce
- 1 Tablespoon Oyster sauce
- 2 Tablespoons Chili garlic sauce or Sambal Oelek
- 1/2 cup Low-sodium chicken broth
- 1/4 cup Water
- 1 teaspoon Cornstarch
- 2/3 cup Fresh basil leaves
- 1 serving Cooked jasmine rice
Instructions
- Heat the oil in a large skillet or wok over medium-high heat. Add shallots, garlic, and ginger, cooking for 1-2 minutes until fragrant.
- Add the bell pepper and cook for another 2-3 minutes, until tender.
- Add the ground chicken and cook, breaking it up, until browned, about 5-7 minutes.
- Stir in the fish sauce, soy sauce, oyster sauce, and brown sugar. Mix to coat the chicken and vegetables.
- Pour in the chicken broth and water, bringing to a simmer. Add cornstarch to thicken the sauce. Cook for 2-3 minutes.
- Add fresh basil leaves and cook until wilted, about 1-2 minutes.
- Serve the chicken mixture over cooked jasmine rice. Optionally, top with a fried egg.
Notes
Feel free to adjust the heat level with more or less chili garlic sauce. You can also use turkey in place of chicken!
