Recipe: Thai Basil Chicken

This extremely simple one pot recipe is fantastic for a really hearty lunch or dinner. It all cooks in one skillet and it reminded me that I should make coconut rice more often because it’s such a lovely addition to this dish. You can add in whatever vegetables you have on hand and if you don’t have Thai basil, then using regular basil will give you a slightly different but still delicious dish. I served this in lettuce cups but it’s fine on its own too.

Thai Basil Chicken

AuthorMabDifficultyBeginner

Yields6 Servings
Prep Time15 minsCook Time35 minsTotal Time50 mins

Ingredients
 1 red bell pepper, diced
 1 medium onion, diced
 3 cloves of garlic, minced
 300 g ground chicken
 1 bird's eye chili, minced
 150 g green beans
 3 tbsp oyster sauce
 1 tbsp fish sauce
 2 tsp brown sugar
 25 g Thai basil (or Italian basil)
 250 g white rice
 200 ml coconut milk
 300 ml water
 lime juice, white pepper, salt

Directions
1

In a large skillet over medium-high heat, heat oil then add the bell pepper, onions, and garlic and cook, stirring the entire time, for about 2 minutes.

2

Add the chicken and chilis then cook for about 5 minutes, breaking up the meat into very fine pieces with a wooden spoon.

3

Add green beans, oyster sauce, fish sauce, and brown sugar and cook just for 1 minute, then remove from heat, stir in the basil and place the meat mixture in a large bowl to the side while you make rice.

4

Return skillet to heat and cook rice until lightly toasted, about 30 seconds.

5

Pour in the coconut milk, water, lime juice, and some salt then turn the flame down extremely low, cover and simmer gently for 15-18 minutes until rice is cooked through.

6

Turn the heat off, fluff the rice then pour the chicken mixture over the rice and mix until both are combined.

Adapted from Delish

Ingredients

Ingredients
 1 red bell pepper, diced
 1 medium onion, diced
 3 cloves of garlic, minced
 300 g ground chicken
 1 bird's eye chili, minced
 150 g green beans
 3 tbsp oyster sauce
 1 tbsp fish sauce
 2 tsp brown sugar
 25 g Thai basil (or Italian basil)
 250 g white rice
 200 ml coconut milk
 300 ml water
 lime juice, white pepper, salt

Directions

Directions
1

In a large skillet over medium-high heat, heat oil then add the bell pepper, onions, and garlic and cook, stirring the entire time, for about 2 minutes.

2

Add the chicken and chilis then cook for about 5 minutes, breaking up the meat into very fine pieces with a wooden spoon.

3

Add green beans, oyster sauce, fish sauce, and brown sugar and cook just for 1 minute, then remove from heat, stir in the basil and place the meat mixture in a large bowl to the side while you make rice.

4

Return skillet to heat and cook rice until lightly toasted, about 30 seconds.

5

Pour in the coconut milk, water, lime juice, and some salt then turn the flame down extremely low, cover and simmer gently for 15-18 minutes until rice is cooked through.

6

Turn the heat off, fluff the rice then pour the chicken mixture over the rice and mix until both are combined.

Thai Basil Chicken

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