Description
A flavorful and quick Thai basil chicken stir-fry perfect for a weeknight dinner.
Ingredients
Scale
- 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 the 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
- For a vegetarian option, substitute ground chicken with tofu.
- Adjust the heat level by varying the amount of garlic chili sauce or sambal oelek.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir-fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 60mg