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.

Valery K.
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

Nutrition Facts

273 calories; 10.7 g total fat; 69 mg cholesterol; 769 mg sodium. 16.5 g carbohydrates; 29.3 g protein; Full Nutrition

Reviews (97)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/01/2008
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. Read More
(172)

Most helpful critical review

Rating: 3 stars
04/19/2011
This was quite good and quite quick and easy to make. Made this because we just bought a potted Thai basil plant; Thai basil is not the same plant as regular basil and this recipe will not taste authentic without it. Note too that "black soy sauce" is NOT the same as regular soy sauce but more like ketjap manis (thick and sweet). Read More
(5)
124 Ratings
  • 5 star values: 69
  • 4 star values: 42
  • 3 star values: 11
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
06/01/2008
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. Read More
(172)
Rating: 4 stars
06/01/2008
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. Read More
(172)
Rating: 5 stars
03/05/2009
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! Read More
(75)
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Rating: 4 stars
05/29/2007
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. Read More
(39)
Rating: 5 stars
04/17/2009
This was fantastic! I wondered about it but decided to take a chance and I'm glad I did. My husband especially loved it. I had dried (from the garden) basil but it was still excellent. What a switch for a meal! The basil chicken and other spices just blend so well together. I don't think using ground pork or beef would give it the same flavor and character. If you have some ground chicken take a chance on this one! Read More
(14)
Rating: 4 stars
09/13/2008
Very yummy! I made minor changes to suit what i had on hand. I used ground turkey instead of chicken I didn't have the thai peppers so I used Lee Kum Kee Chili pepper sauce. I added some shredded cabbage as I was sauteeing the garlic...it was a great addition! We ate this in lettuce wraps.This would be great in potstickers also. Great base recipe! I would highly recommend! Read More
(12)
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Rating: 5 stars
09/15/2007
I subbed 2 TB diced jalapenos for the thai chiles and added a tsp of thai chile paste. Only had a little fresh basil around so I supplemented that with cilantro. Turned out great (3 HOT) and served on a bed of cabbage it tasted like "larb gai." Read More
(11)
Rating: 5 stars
07/24/2007
I was not sure we could pull this off sucessfully with the limited ingredients we had but regular soy sauce and sweet thai chili sause worked great and we put it on a bed of baby spinach borrowing the idea of wraps from the other reviewer. Smelling like garlic is worth it for this one. Read More
(7)
Rating: 4 stars
07/07/2007
This was GREAT!! I had some extra ground chicken in the fidge and basil outside. I used it as a filling for lettuce wraps. I also used chili sauce since I didn't have the peppers. It was perfect for a warm Saturday! Read More
(7)
Rating: 5 stars
05/03/2010
Submitted this recipe. I appreciate all the positive reviews and suggestions. I did not include any vegetables in the recipe because it usually does not come that way in the restaurant but I do like the addition. I use any peppers available subbing jalepenos out of the garden at times. Read More
(6)
Rating: 3 stars
04/19/2011
This was quite good and quite quick and easy to make. Made this because we just bought a potted Thai basil plant; Thai basil is not the same plant as regular basil and this recipe will not taste authentic without it. Note too that "black soy sauce" is NOT the same as regular soy sauce but more like ketjap manis (thick and sweet). Read More
(5)