Description
Thai Chilli Basil Chicken — a bold, savory breakfast stir-fry perfect for meal prep and weekday mornings. Makes 4 servings in 25 minutes with 13 simple ingredients.
Ingredients
Scale
- 500 g (1.1 lb) ground chicken
- 2 tbsp (30 ml) neutral oil (vegetable, canola, or peanut)
- 6 cloves garlic, minced (about 18 g)
- 2 small shallots, thinly sliced (about 60 g)
- 4–6 Thai bird’s-eye chiles, thinly sliced
- 2 tbsp (30 ml) oyster sauce
- 1 tbsp (15 ml) light soy sauce
- 1 tbsp (15 ml) fish sauce
- 1 tsp (4 g) brown sugar (or palm sugar)
- 2 tbsp (30 ml) chicken stock or water
- 1 packed cup Thai holy or sweet basil (about 25–30 g)
- Lime wedges, for serving
- Cooked jasmine rice, to serve
Instructions
- Whisk oyster sauce, light soy sauce, fish sauce, brown sugar, and chicken stock in a small bowl. Mince the garlic and slice the shallots and chiles.
- Set the wok over high heat until it just begins to smoke, about 2 minutes. Add the oil and swirl to coat.
- Add garlic, shallots, and chiles. Stir constantly for 30–45 seconds until fragrant.
- Add the ground chicken, breaking it up with a spatula. Cook for 4–6 minutes until no pink remains.
- Pour the sauce mixture over the chicken and stir. Cook for 1–2 minutes until the sauce thickens slightly.
- Tear the basil leaves and stir them in off the heat until wilted.
- Taste and adjust seasoning if needed. Serve immediately over jasmine rice with lime wedges.
Notes
- Refrigerator: Transfer the cooled chicken mixture to an airtight glass container and store for up to 3 days at 40 °F or below. Keep rice in a separate container to prevent sogginess. The sauce flavors meld nicely overnight, so day-two leftovers often taste even better than freshly cooked.
- Freezer: Portion into freezer-safe bags, press flat to remove air, and freeze for up to 2 months. Label each bag with the date. Flat bags stack efficiently and thaw faster than round containers. Basil may darken slightly after freezing but the flavor remains intact once reheated.
- Oven Reheat: Preheat the oven to 350 °F (175 °C). Spread the chicken mixture in an oven-safe dish, cover with foil, and heat for 12 minutes. Remove the foil for the last 3 minutes to let surface moisture evaporate slightly and restore a just-cooked texture.
- Microwave Reheat: Place one portion in a microwave-safe bowl, sprinkle 1 tablespoon of water over the top, and cover loosely. Heat on medium-high power for 2 minutes, stir halfway through. The added water prevents the chicken from drying out and keeps the sauce glossy.
- Air Fryer Reheat: Spread the chicken in a single layer in an air fryer-safe dish. Reheat at 350 °F (175 °C) for 5 minutes, shaking once at the halfway mark. The circulating hot air crisps the edges of the ground chicken slightly, adding a pleasant textural contrast.
- Prep Time: 15
- Cook Time: 10
- Category: Breakfast
- Method: Stir-Frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 generous
- Calories: 285 calories
- Sugar: 3g
- Sodium: 680mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 98mg