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Spicy Thai Basil Chicken

April 25, 2014 by Liza Agbanlog 6 Comments

Spicy Thai Basil Chicken Among the recipes that caught my attention from a magazine I borrowed from our local library was this ground chicken dish that reminds me of chicken lettuce wrap. But this recipe has Thai touch to it. Ingredients like fish sauce, Thai chili, basil and lime juice definitely distinguish it from its Chinese version. I love this dish because it uses fresh ingredients thus making this a light and healthy dish. You can enjoy this dish with lettuce or simply with rice. Either way this spicy Thai basil chicken is one that you will definitely enjoy!

Spicy Thai Basil Chicken

5.0 from 2 reviews
Spicy Thai Basil Chicken
 
Print
Prep time
15 mins
Cook time
15 mins
Total time
30 mins
 
Author: Liza A
Serves: 4 servings
Ingredients
  • 4 teaspoons olive oil, divided
  • ½ cup minced shallots
  • ½ cup thinly sliced red bell pepper
  • 4 cloves garlic, minced
  • 1 pound ground chicken
  • 2 Thai chilies, minced
  • 1 tablespoon fish sauce
  • 2 teaspoons dark brown sugar
  • 2 teaspoons soy sauce
  • ¼ teaspoon freshly ground black pepper
  • ½ cup fresh basil leaves
  • 1 tablespoon fresh lime juice
Instructions
  1. Heat a large non-stick skillet over medium-high heat. Add 2 teaspoons oil; swirl to coat. Add shallots; sauté 2 minutes. Add bell pepper; sauté 1 minute. Add garlic; sauté 30 seconds. Remove shallot mixture from pan.
  2. Add remaining 2 teaspoons oil to pan; swirl to coat. Add chicken; cook 5 minutes or until browned, stirring to crumble. Drain well. Return chicken to pan over medium heat. Add chilies; cook 1 minute. Add shallot mixture to pan. Stir in fish sauce, brown sugar, soy sauce and ground pepper; cook 1 minute or until thoroughly heated. Remove pan from heat; stir in basil and lime juice.
  3. Serve with rice or over lettuce. Enjoy!
Notes
Recipe source: Cooking Light: Jan/Feb 2013
3.2.2265

 

Filed Under: Healthy Eating, Main Dishes, Recipes Tagged With: basil, chicken, healthy eating, lettuce, lime, recipe, red bell pepper, thai

Previous Post: « Chinese Broccoli (Gai Lan) with Minced Garlic
Next Post: Fish and Eggplant Curry »

Reader Interactions

Comments

  1. James Fain

    July 2, 2020 at 8:44 am

    Really nice indeed. Maybe a little too much sugar, but I added a little extra chilli. Very delicious. Thanks!!

    Reply
    • Avatar photoLiza Agbanlog

      July 2, 2020 at 12:13 pm

      You’re welcome James! Glad you liked it 🙂

      Reply
  2. Steve Sakana

    May 28, 2020 at 10:07 am

    I really enjoyed this. Thanks!

    Reply
    • Avatar photoLiza Agbanlog

      May 28, 2020 at 11:21 am

      You’re welcome Steve! Glad you enjoyed it 🙂

      Reply
  3. Edwin

    May 21, 2018 at 4:24 am

    Can the olive oil be substituted by another one as I am allergic to olives.

    Reply
    • Avatar photoLiza Agbanlog

      May 22, 2018 at 7:58 pm

      Hi Edwin,
      Of course you can use any oil; canola oil, avocado oil or any other oil that you normally use.

      Reply

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Avatar photoHi, I'm Liza and welcome to my blog. Salu-salo is a Filipino word that means getting together with friends and family to eat. I am not a cook by profession, but I spend a lot of time in the kitchen, cooking for my family. Read More…

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