Thai Basil Chicken
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 20 min
- Cost
- $12.00
- Nutrition
- 700 cal · 42g protein
- quick
- skillet
- high-protein
- budget
🍳 1 pan + 1 bowl · Picky-eater safe bet: plain rice
Thai Basil Chicken is a Asian weeknight dinner that serves 4 and is on the table in about 30 minutes, for around $12 in groceries. You'll need 1 pan + 1 bowl, and the 12 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain rice works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Cucumber salad (5 min)
Contains: Eggs · Gluten · Soy · Fish · Shellfish— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
- Silicone spatula & turner setDon't have one? Amazon →
- Wooden spoonsDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1½ lb ground chicken
- 1 bunch fresh basil
- 2 tbsp oyster sauce
- 3 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 3 cloves garlic
- 1 count red bell pepper
- 4 count eggs
- 2 tbsp vegetable oil
- 1½ cups jasmine rice
- 1 tsp red pepper flakes
Steps
- Start the jasmine rice.
- Mix oyster sauce, soy sauce, fish sauce, brown sugar, and 2 tbsp water in a small bowl.
- Heat 1 tbsp oil in a large skillet over high heat. Add garlic and sliced bell pepper for 1 minute, then add the ground chicken and cook 6-7 minutes, breaking it up, until no longer pink and a thermometer reads 165°F.
- Pour in the sauce and cook 1 minute, then stir in the basil leaves until just wilted.
- In a second skillet, fry the eggs in the remaining oil until the whites and yolks are firm (160°F) and the edges are crispy.
- Serve the chicken over rice topped with a fried egg. Add red pepper flakes for the grown-ups.
- Make ahead: mix the sauce and slice the pepper and garlic up to 2 days ahead, and keep them covered in the fridge.
- Picky eaters can have plain rice and a fried egg.
On the side: Cucumber salad (5 min)
2 cucumbers, 1 bottle rice vinegar
- Thinly slice the cucumbers. Toss with a splash of rice vinegar, a pinch of sugar and a pinch of salt.
Nutrition per serving
- Protein
- 42 g
- Carbohydrates
- 66 g
- Fiber
- 2 g
- Sugar
- 4 g
- Fat
- 18 g
- Saturated fat
- 4 g
- Sodium
- 920 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop