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Thai Ground Chicken Basil

Thai Ground Chicken Basil

  • Prep

    15 m
  • Cook

    5 m
  • Ready In

    20 m
Valery K.

Valery K.

This delicious recipe most closely resembles my favorite Thai restaurant's Ground Chicken Basil. I've searched for recipes, but none gave this authentic taste. It's quick, and easy too! Serve with steamed rice if you like.

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 273 kcal
  • 14%
  • Fat:
  • 10.7 g
  • 16%
  • Carbs:
  • 16.5g
  • 5%
  • Protein:
  • 29.4 g
  • 59%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 769 mg
  • 31%

Based on a 2,000 calorie diet

Directions

  1. Heat a wok over high heat until smoking. Pour in peanut oil, then immediately add garlic. Stir-fry garlic until it begins to turn golden brown, about 20 seconds. Mix in the ground chicken and continue cooking and stirring until the meat is crumbly and no longer pink, about 2 minutes.
  2. Stir in the sliced chilies, soy sauce, and fish sauce. Cook for about 15 seconds to soften the chilies, then add the basil, and continue cooking until the basil has wilted.
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Reviews

Salsamm7
129

Salsamm7

6/1/2008

I would have given this recipe 5 stars but I did have to do some additions of my own. With the extra's I have to admit this dish is going into "my favorete's" recipe book. First, I didn't have any peanut oil or Thai chili's so I used 2 tbsp sesame oil and 3tbsp. of sweet chili sauce instead. As for the garlic it sounded like a bit much so I just used 5 large cloves minced. The additions where 1/2 green pepper sliced, 1/2 red pepper sliced, 1/2 white onion sliced, 2 carrots peeled/ julienned, and 1/2 lime zest/juice which were added before the basil and allowed to cook coverd on med-low heat for about 5-10 mins. Since I did add these extra's I also upped the amount of soy sauce to 3 tsp. and the fish sauce to 3 tbsp. Served with Jasmine rice and garnished with lime wedges and green onion. Sooo good. I think I will stay home for Thai more often.

Melanie
63

Melanie

3/5/2009

My husband and I loved this recipe. Per other reviews, I made the following changes: in place of peanut oil, used sesame oil, used about 5 cloves of minced garilc, used lean ground turkey in place of the ground chicken, used 3T of sweet chili sauce in place of the Thai chiles, 3 teaspoons of lite soy sauce, 3T of fish sauce, used the juice of 1/2 a lime, sliced up 1/2 green bell pepper, 1/2 red bell pepper, 1/2 onion, and julienned 2 baby carrots. Next time I will add more basil since it does shrink up a lot, and if you like it spicy add some red pepper flakes to taste. Excellent!

Dianemwj
35

Dianemwj

5/28/2007

I went to lunch at a Thai restaurant the other day and my friend ordered this dish. She let me taste it and I wished I had ordered it. This recipe came very close in flavor to the restaurant's. I didn't have any Thai chiles on hand, so I used jalapenos. Also added some ketsap manis, and some bok choy, just because we love it. I really liked this dish but it was a bit too hot for my husband. He didn't think he would like ground chicken and was surprised to find that he did. I will make this again, but will tone down the heat.

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