Thai Basil Ground Chicken Stir-Fry
A fragrant, weeknight-friendly stir-fry spotlighting ground chicken, bright Thai flavors, and plenty of fresh basil. Ready in about 20 minutes, this dish balances savory, sweet, and spicy notes with a hint of lime and fish sauce. It’s surprisingly versatile and pairs beautifully with steamed jasmine rice or tucked into lettuce wraps for a lighter bite.
Ingredients
- 1 lb ground chicken
- 2 tablespoons neutral oil
- 3 cloves garlic
- 1 small onion
- 1 red bell pepper bell pepper
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 1 lime juice
- 1 teaspoon brown sugar
- 1 cup basil leaves
- 1 green chili
Instructions
- Pat the ground chicken dry with a paper towel and set aside. Dry chicken hits the pan better and helps achieve a nicer sear rather than steaming in its own juices.
- Heat the oil in a large skillet or wok over medium-high heat. Add the minced garlic and diced onion, cooking until fragrant and the onion begins to soften, about 2 minutes.
- Increase the heat slightly and crumble in the ground chicken. Cook, breaking it up with a spatula, until no pink remains and the pieces start to take on a light brown color.
- Stir in the bell pepper and green chili (if using). Cook for 1–2 minutes to soften a touch while keeping some bite.
- Pour in the soy sauce, fish sauce, and oyster sauce. Toss to coat the chicken evenly and let the sauces bubble for about 1 minute to reduce slightly.
- Remove the skillet from the heat and stir in lime juice, brown sugar, and the torn Thai basil leaves. The residual heat will wilt the basil, releasing its distinctive aroma. Taste and adjust with a pinch more salt or lime if needed.
- Serve immediately with steamed jasmine rice or tucked into lettuce wraps for a lighter option. Garnish with extra basil leaves if desired.