Spicy Thai Basil Chicken

Ground chicken stir-fried with aromatic garlic, fresh basil, and a savory-spicy sauce, served over jasmine rice for a classic Thai weeknight favorite.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 8
• Cuisine: Thai
• Difficulty: Easy
• Cost: $3.00/serving

Dietary

• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein

Tags

• stir-fry
• quick
• spicy
• savory
• fresh
• healthy

Ingredients

• 2 tablespoon olive oil
• 2 pound ground chicken
• 1 yellow onion (small, chopped)
• 4 clove garlic (minced)
• 1 red bell pepper (thinly sliced)
• 0.5 cup chicken broth
• 0.25 cup low-sodium soy sauce
• 2 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 teaspoon sriracha
• 2 cup fresh basil leaves (loosely packed)
• 3 cup jasmine rice (cooked)

Instructions

1. Heat the olive oil in a large skillet or wok over medium-high heat. Add the ground chicken and cook, breaking it up with a spoon, until no longer pink, about 5-7 minutes. Drain any excess fat.
2. Add the chopped yellow onion, minced garlic, and thinly sliced red bell pepper to the skillet. Sauté for 3-4 minutes until the vegetables are slightly softened and fragrant.
3. In a small bowl, whisk together the chicken broth, low-sodium soy sauce, fish sauce, brown sugar, and sriracha. Pour the sauce over the chicken and vegetables in the skillet.
4. Bring the mixture to a simmer and cook for 2-3 minutes, allowing the sauce to thicken slightly. Stir in the fresh basil leaves and cook just until wilted, about 1 minute.
5. Remove from heat and serve immediately over cooked jasmine rice.

Notes

To control the spice level, adjust the amount of sriracha used. Leftovers are excellent for lunch the next day.

Nutrition (per serving)

• Calories: 405
• Protein: 33.2 g
• Carbohydrates: 36.8 g
• Fat: 13.9 g
• Fiber: 2.7 g
• Sodium: 790 mg
• Saturated Fat: 2.8 g
• Sugar: 7.4 g
• Cholesterol: 105 mg