Quick Thai Basil Chicken
A fragrant, high‑heat stir‑fry that crackles with chilies, garlic, and fish sauce—finished with a shower of Thai basil and served over steaming jasmine rice for an irresistibly punchy weeknight bowl.
1 cup jasmine rice, uncooked
1 ¼ cup water
2 tbsp vegetable oil
1 lb ground chicken
4 clove garlic, minced
1 shallot, finely chopped
4 thai bird chilies, thinly sliced (adjust to taste)
2 tbsp fish sauce
1 tbsp light soy sauce
1 tbsp oyster sauce
1 tsp brown sugar
1 fresh lime, cut into wedges
1 cup thai basil leaves, packed, stems removed
4 large eggs, for frying, optional
2 stalk green onions, thinly sliced for garnish
¼ tsp black pepper
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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