Thai Basil Chicken

$- Ground chicken - Fresh Thai basil leaves - Garlic and chilies To make Thai Basil Chicken, you need some key ingredients. First, ground chicken is your main protein. It cooks quickly and absorbs flavors well. Next, fresh Thai basil leaves add a unique taste. Their sweet and slightly spicy flavor is essential. Garlic and chilies bring depth and heat to this dish. - Soy sauce - Oyster sauce - Fish sauce - Sugar - Vegetable oil For sauces and seasonings, you need a few staples. Soy sauce adds saltiness and umami. Oyster sauce gives a rich sweetness. Fish sauce enhances the overall flavor, making it more savory. Sugar balances the salty notes and brings harmony. Vegetable oil helps sauté the ingredients without burning. - Cooked jasmine rice - Lime wedges - Sesame seeds for garnish When serving, jasmine rice is perfect to soak up flavors. It pairs well with the spicy chicken. Lime wedges add a fresh burst when squeezed over the dish. Finally, sesame seeds give a nice crunch and look appealing. For the full recipe, check the details above. First, gather all your ingredients. You will need: - 1 lb (450g) ground chicken - 2 cups fresh Thai basil leaves - 4 cloves garlic, finely minced - 2-3 Thai bird's eye chilies, finely chopped - 1 bell pepper (any color), thinly sliced - 2 tablespoons soy sauce - 1 tablespoon oyster sauce - 1 tablespoon fish sauce - 1 tablespoon sugar - 1 tablespoon vegetable oil - Cooked jasmine rice, for serving - Lime wedges, for garnish - Sesame seeds, for garnish (optional) Next, chop, slice, and measure everything. This makes cooking faster. You will need a skillet, a spatula, and some bowls. Heat the skillet over medium-high heat. Add the vegetable oil. Once it shimmers, toss in the minced garlic and chopped chilies. Sauté for about 30 seconds. You want them fragrant but not burned. Now, add the ground chicken. Break it apart with your spatula. Cook for about 4-5 minutes. The chicken should turn brown and cook all the way through. Mix in the sliced bell pepper. Sauté for another 2-3 minutes. You want the pepper to soften just a bit, but keep its crunch. In a small bowl, whisk together the soy sauce, oyster sauce, fish sauce, and sugar. Pour this mix over the chicken and pepper. Stir well to coat everything evenly. Remove the skillet from the heat. Gently fold in the Thai basil leaves. They will wilt with the heat. Serve the Thai Basil Chicken over jasmine rice. Add lime wedges on the side. Sprinkle sesame seeds for an extra crunch, if you like. Enjoy your meal! For the full recipe, check the details above. When making Thai basil chicken, fresh ingredients really shine. Start by picking fresh Thai basil. Look for bright green leaves without brown spots. Fresh basil gives a fragrant and sweet flavor. Next, consider your chilies. I love using Thai bird's eye chilies. They pack a punch! If you prefer less heat, you can use milder chilies. Dried chilies work too, but fresh ones taste best. Just remember, fresh chilies give more flavor. Fresh ingredients are a must for great taste. They enhance the dish and make it pop. Balancing spicy, sweet, and savory flavors is key. Use soy sauce and oyster sauce to add umami. Then, add sugar to bring in sweetness. Adjust the chilies to fit your taste. This balance creates a delicious meal. Heat matters when cooking. I recommend medium-high heat for sautéing. This helps the garlic and chilies release their flavors without burning. To keep your chicken moist, don’t overcook it. Cook until it turns brown and is no longer pink inside. Stir often to prevent sticking. This way, your chicken stays juicy and tender. For the full recipe, check out the Full Recipe section. Enjoy cooking! {{image_4}} You can easily change the protein in Thai basil chicken. If you want a vegetarian dish, use tofu or tempeh. Both options soak up flavors and add a nice texture. For meat lovers, consider using ground pork or beef. These proteins work well in this dish too. Just swap the chicken for your favorite option and keep the cooking method the same. Want more heat? Add extra bird's eye chilies to the mix. You can also include fresh ginger for a nice kick and extra flavor. Need less heat? Use fewer chilies or remove the seeds. This way, you control the spice level. Tailoring the heat makes the dish more enjoyable for everyone. Plating can make your meal shine. Try nesting the chicken on a bed of jasmine rice. Add a colorful sprinkle of bell pepper on top for a pop of color. Serve with lime wedges for a fresh touch. Consider pairing it with a side of steamed vegetables or a simple cucumber salad. These sides add flavor and texture, making your meal even better. For more ideas, check out the Full Recipe to explore different plating styles! To store your Thai Basil Chicken, let it cool first. Place it in an airtight container. This helps keep it fresh. It will last about 3 to 4 days in the fridge. Always check for any off smells before eating leftovers. When reheating, use low heat to keep it juicy. The stovetop is best for this dish. Add a splash of water to prevent drying out. If using a microwave, cover it with a damp paper towel. Heat in short bursts, stirring in between, to keep it moist. To freeze Thai Basil Chicken, cool it completely first. Place it in a freezer-safe container. It can last up to 2 months. When you want to eat it, thaw it overnight in the fridge. Reheat using the stovetop for the best taste and texture. To make Thai Basil Chicken spicy, adjust the chili quantity. Use fresh Thai bird's eye chilies for heat. You can add 2-3 chopped chilies based on your spice level. If you want more heat, add an extra chili or two. If you prefer less heat, use fewer chilies. It's all about your taste! If you can't find Thai basil, you can use other herbs. Sweet basil is a good choice, but it has a different flavor. You can also try mint or cilantro for a fresh twist. These herbs give a nice taste, but the dish will be different. So, feel free to experiment! Yes, you can make Thai Basil Chicken gluten-free. Use gluten-free soy sauce instead of regular. Many brands offer gluten-free options. Also, check for gluten-free versions of fish sauce and oyster sauce. Always read labels to be sure. This way, everyone can enjoy this tasty dish! For the complete cooking process, check the Full Recipe. In this post, we explored how to make delicious Thai Basil Chicken. We covered key ingredients, from ground chicken to fresh basil, and discussed sauces that pack flavor. I shared step-by-step cooking instructions and valuable tips for best results. You can switch proteins or adjust spice levels to suit your taste. Finally, we looked at storage options for leftovers. With these ideas, you can create a meal that's both tasty and fun. Enjoy your cooking adventure!$

Whip up a delicious Thai Basil Chicken Delight in just 20 minutes! This easy recipe combines ground chicken with fresh Thai basil, bell peppers, and a zesty sauce for a flavor-packed meal. Perfect served over fluffy jasmine rice, this dish is sure to impress family and friends. Want to explore more about this delightful Thai recipe? Click through for the full step-by-step guide and tips for presentation that will wow your guests!

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Ingredients

1 lb (450g) ground chicken

2 cups fresh Thai basil leaves

4 cloves garlic, finely minced

2-3 Thai bird's eye chilies, finely chopped (adjust to desired spiciness)

1 bell pepper (any color), thinly sliced

2 tablespoons soy sauce

1 tablespoon oyster sauce (or a vegetarian alternative)

1 tablespoon fish sauce (or a vegan substitute)

1 tablespoon sugar

1 tablespoon vegetable oil

Cooked jasmine rice, for serving

Lime wedges, for garnish

Sesame seeds, for garnish (optional)

Instructions

In a large skillet or wok, heat the vegetable oil over medium-high heat until shimmering.

Add the minced garlic and chopped bird's eye chilies to the skillet, sautéing for approximately 30 seconds or until they release a fragrant aroma.

Incorporate the ground chicken into the skillet, breaking it apart with a spatula. Cook for about 4-5 minutes, or until the chicken is browned and fully cooked through.

Mix in the thinly sliced bell pepper and sauté for an additional 2-3 minutes, allowing the pepper to soften slightly while preserving some of its crunch.

In a small bowl, whisk together the soy sauce, oyster sauce, fish sauce, and sugar until well combined. Pour the sauce over the cooked chicken mixture, stirring to ensure that everything is evenly coated.

Once combined, remove the skillet from the heat and gently fold in the fresh Thai basil leaves, allowing them to wilt from the residual heat.

Serve the Thai Basil Chicken atop a generous bed of fluffy jasmine rice. Garnish with lime wedges on the side and sprinkle sesame seeds over the dish for an added crunch, if desired.

Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4

Presentation Tips: For a vibrant presentation, arrange the plated dish with a colorful sprinkle of sliced bell pepper on top and a lime wedge nestled beside the rice. Enjoy!