Go Back
Thai Basil Chicken

Thai Basil Chicken

Servings: 4

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. Add chicken and cook, breaking up the chicken into small bits, until cooked through. Add chilis and toss to combine.
  4. Pour chicken broth, oyster sauce, fish sauce, and sugar into the wok. Cook, stirring, until thickened. Add basil and toss until wilted.
  5. Serve over rice or in a lettuce cup.