Spicy Chicken with Basil leaves, or “Basil Chicken”, is a Thai restaurant favorite. Ground chicken is wok-tossed with ginger, garlic, and chilies, then cooked in a savory sauce. Thai Basil leaves give this dish its signature flavor.

Ingredients (Serves 4)

1lb ground chicken (16 oz package)

2 cloves garlic (minced)

1 inch ginger (grated)

2 finger hot chilies (chopped)

1 red pepper (large dice)

1/2 large yellow onion (sliced)

1 tablespoon soy sauce

2 tablespoons Thai fish sauce

1 tablespoon dark brown sugar

1 tablespoon sweet soy sauce (kecap manis) *found in asian markets

squeeze of lime juice

1 teaspoon crushed red chilie flakes

1/2 cup Thai basil leaves (chopped)


Prepare ginger, garlic, and chilies and set aside in a small bowl. Dice red pepper, slice yellow onion, and tear basil leaves. Set aside. To prepare sauce, combine 1 tablespoon soy sauce, 2 tablespoons fish sauce, 1 tablespoon sweet soy sauce, 1 tablespoon brown sugar, and a healthy squeeze of lime juice

In a large wok, heat 2-3 tablespoons canola oil and add 1teaspoon crushed red chilie flakes over high heat. Let chilie flakes fry until slightly darkened, then add red peppers and onions. Fry until onions have softened. Add ginger, garlic, and chilies and fry for about 1-2 minutes. Then add ground chicken and toss, breaking up the meat with your spoon. Continue to toss and mince until chicken has cooked, then add sauce and simmer for 1-2 minutes, folding in chopped basil leaves. Serve with Jasmine rice.

*Note: Kecap Manis is an Indonesian sweet soy sauce; it can be found in Asian Markets. If you can’t find it, mix 3 teaspoons of dark brown sugar with 1 teaspoon of soy sauce and add.