Some recipes are nice. This one is a game-changer. In 30 minutes, this Thai Basil Chicken delivers a flavor-bomb that will make you forget takeout ever existed. It’s the perfect storm of savory, spicy, and sweet, with a punch of fresh herbs that wakes everything up.
I’ll be honest, the first time I made it, I just stood over the skillet and ate it with a spoon. No plate, no shame. The sizzle of the garlic, the slow burn of the chilies, and that incredible burst of fresh Thai basil make it impossible to resist. It’s fast, it’s easy, and frankly, it’s about to become your new obsession. You’ve been warned.
Why You’ll Love This Recipe
What makes these Thai basil chicken bowls so crave-worthy is the punchy flavors and quick cooking:
Juicy ground chicken: Tender, flavorful chicken cooked with garlic and chilies for bold taste.
Savory-spicy sauce: A perfect mix of soy, oyster, and fish sauce with a hint of sweetness.
Fragrant Thai basil: Fresh basil leaves add peppery, herbal notes that brighten the dish.
Fast and easy: Ready in just 30 minutes, making it perfect for weeknights.
Customizable bowls: Serve over jasmine rice, brown rice, or noodles for variety.
For a fun twist, you can swap ground chicken for ground turkey or beef, add a fried egg on top for extra richness, or toss in sautéed veggies like bell peppers or snap peas.
Ingredients
For the Chicken:
- 1 lb ground chicken
- 3 tbsp vegetable oil
- 4 garlic cloves, minced
- 3 Thai chilies (or red chilies), finely chopped
- 1 small onion, diced
- 1 red bell pepper, thinly sliced
- 1 cup fresh Thai basil leaves
For the Sauce:
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tbsp rice vinegar
- 2 tbsp water
For Serving:
- 3 cups cooked jasmine rice
- Lime wedges (optional)
- Fried eggs (optional)
Optional Toppings:
- Sesame seeds
- Sliced green onions
- Extra basil leaves
Step-by-Step Instructions
1. Make the Sauce
In a small bowl, whisk together soy sauce, oyster sauce, fish sauce, brown sugar, rice vinegar, and water. Set aside.
2. Cook the Aromatics
Heat vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and chilies, cooking for about 30 seconds until fragrant.
3. Brown the Chicken
Add ground chicken and cook, breaking it apart with a spatula, for 5 to 6 minutes until no longer pink. Stir in onions and bell peppers, cooking until softened.
4. Add the Sauce and Basil
Pour the sauce over the chicken mixture and stir well to coat. Simmer for 2 to 3 minutes until slightly thickened. Toss in Thai basil leaves and cook just until wilted.
5. Assemble the Bowls
Spoon the saucy Thai basil chicken over fluffy jasmine rice. Top with a fried egg, fresh basil, or lime wedges if desired. Serve immediately.
Tips & Variations
- Extra saucy: Double the sauce if you love rice that soaks up flavor.
- Make it vegetarian: Swap chicken for firm tofu or mushrooms.
- Boost the spice: Add more Thai chilies or a dash of chili paste.
- Meal prep tip: Cook the chicken ahead of time and store in the fridge for up to 4 days.
Serving Suggestions
Serve these bowls with jasmine rice or coconut rice for extra richness. Add a crispy fried egg on top for a classic Thai street food touch. Pair it with a side of cucumber salad or steamed veggies for balance.
Final Thoughts
These 30-minute Thai basil chicken bowls pack huge flavor with minimal effort. They’re fast, vibrant, and versatile enough to customize for your taste. Perfect for weeknights when you want something comforting yet bold without spending hours in the kitchen.
30-Minute Thai Basil Chicken Bowls
Ingredients
For the Chicken:
- 1 lb ground chicken
- 3 tbsp vegetable oil
- 4 garlic cloves minced
- 3 Thai chilies or red chilies, finely chopped
- 1 small onion diced
- 1 red bell pepper thinly sliced
- 1 cup fresh Thai basil leaves
For the Sauce:
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tbsp rice vinegar
- 2 tbsp water
For Serving:
- 3 cups cooked jasmine rice
- Lime wedges optional
- Fried eggs optional
Optional Toppings:
- Sesame seeds
- Sliced green onions
- Extra basil leaves
Instructions
- Cook garlic and chilies in oil until fragrant.
- Brown ground chicken with onions and bell peppers.
- Stir in the sauce and simmer until slightly thickened.
- Add Thai basil and cook until wilted.
- Serve hot over jasmine rice.