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Thai Basil Chicken

Thai Basil Chicken

Servings 4


  • 3 tablespoons canola oil
  • 1 red bell pepper chopped into large chunks
  • 3 shallots thinly sliced
  • 5 cloves garlic thinly sliced
  • 2 pounds ground chicken
  • 1 Thai bird's eye chilis or other favorite chili thinly sliced
  • 1/3 cup low-sodium chicken broth
  • 1/4 cup oyster sauce
  • 1 teaspoon fish sauce
  • 2 teaspoons granulated white sugar
  • 2 cups Thai basil leaves or regular basil leaves stems picked off, packed


  • Prep your ingredients. Stem, seed and chop red bell pepper into large pieces. Thinly slice shallots, garlic, and chili. Remove the stems from the basil leaves.
  • In a wok or large cast iron skillet over high heat, heat oil. Add bell pepper, shallots, and garlic. Cook, stirring frequently, until golden, about 2 minutes.
  • Add chicken and cook, breaking up the chicken into small bits, until cooked through. Add chilis and toss to combine.
  • Pour chicken broth, oyster sauce, fish sauce, and sugar into the wok. Cook, stirring, until thickened. Add basil and toss until wilted.
  • Serve over rice or in a lettuce cup.