The sauce in this dish is to die for. Someone should seriously think about bottling it. Oyster sauce, soy sauce, fish sauce, sugar, and chicken stock give ground chicken such amazing flavor, I guarantee you will be making this over and over again!
What Goes Into Spicy Thai Basil Chicken?
To make this spicy delight, you need the following ingredients:
- Oyster sauce
- Reduced sodium soy sauce
- Fish sauce
- Chicken broth
- Brown sugar
- Vegetable oil
- Boneless, skinless chicken thighs
- Shallot
- Garlic
- Fresh ginger
- Thai chilis
- Thai basil leaves
- Green beans
- Cooked rice
How Do I Make Spicy Thai Basil Chicken?
- Make the sauce: combine oyster sauce, soy sauce, fish sauce, chicken broth, and brown sugar.
- Heat a large skillet over medium-high heat and add the oil. Once the oil is hot, cook the chopped chicken until fully cooked. Add the sliced shallot, minced garlic, grated ginger, and Thai chilis. Cook for about 3 minutes and pour in the sauce.
- Cook until reduced and the sauce has glazed the chicken. Remove from heat and mix in the cooked green beans and basil leaves. Serve over freshly cooked white rice.
Can I Use Chicken Breasts Instead of Thighs?
Yes, you can use your favorite cut of meat. If you like white meat, use chicken breasts. You can even use ground chicken for convenience.
How Can I Make This Dish Healthier?
Use reduced-sodium soy sauce and stevia or monk fruit sweetener instead of sugar. Use healthy oils like avocado or coconut.
Other Asian-Inspired Recipes For You:
- Asian Chicken Lettuce Wraps
- Asian Green Beans
- Korean Ground Beef and Rice Bowls
- Black Pepper Beef and Cabbage Stir Fry Recipe
- Beef and Broccoli With The Best Sauce
- One-Pot Black Pepper Chicken Recipe
Spicy Thai Basil Chicken Recipe
The sauce in this dish is to die for. I guarantee you will be making it again and again!
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Servings: 4
Calories: 200kcal
Ingredients
- 1 tbsp oyster sauce
- 1 ½ tbsp reduced-sodium soy sauce
- 3 tsp fish sauce
- ⅓ cup chicken broth
- 2 tsp brown sugar
- 2 tbsp avocado oil
- 4 boneless, skinless chicken thighs, chopped
- 1 shallot, sliced
- 3 garlic cloves, minced
- 1 tsp ginger, freshly grated
- 1 tsp Thai red chilis, minced
- 1 cup Thai basil leaves, sliced
- 1 cup green beans, cooked
- 2 cups freshly cooked white rice
Instructions
- Make the sauce: combine oyster sauce, soy sauce, fish sauce, chicken broth, and brown sugar.
- Heat a large skillet over medium-high heat and add the oil. Once the oil is hot, cook the chopped chicken until fully cooked. Add the sliced shallot, minced garlic, grated ginger, and Thai chilis. Cook for about 3 minutes and pour in the sauce.
- Cook until reduced and the sauce has glazed the chicken. Remove from heat and mix in the cooked green beans and basil leaves. Serve over freshly cooked white rice.
Notes
- If you are feeding children, I recommend avoiding the red Thai Chilis. They can be quite spicy so go easy on them. You can always add more if needed.
- Do not add salt to the dish, remember oyster sauce, soy sauce, and fish sauce are high in sodium.
- The skillet needs to be hot before adding the oil, and the oil needs to be hot before adding the chicken.
Nutrition
Calories: 200kcal | Carbohydrates: 21g | Protein: 28.5g | Fat: 10g
