Yummy Thai Ground Chicken Basil

Overhead view of Thai ground chicken basil stir-fry with fresh basil leaves and sliced red chiles on a white plate. — Thai ground chicken basil, ready to serve over rice.

4.7 from 3 votes

This fast Thai stir-fry brings together ground chicken, a pile of garlic, and fresh basil in one hot wok. It is the kind of weeknight dish that tastes bold but comes together in minutes.

The chiles and fish sauce give it a savory, spicy edge, while the basil goes in at the very end so its fragrance stays bright. Serve it over steamed rice and you have a simple meal with real punch.

What You Need

The ingredient list is short, so each one matters. Use fresh garlic and slice the Thai chiles into thin rings so they soften quickly in the wok.

Ground chicken breast keeps the dish lean, but the peanut oil and black soy sauce bring enough richness to round it out. Have everything chopped and measured before you turn on the heat, because the cooking goes fast.

Equipment

Wok: To stir-fry the chicken and aromatics over high heat.
Chef’s knife: To mince the garlic and slice the Thai chiles into thin rings.
Cutting board: To prepare the garlic and chiles safely.
Measuring spoons: To measure the black soy sauce and fish sauce.
Wooden spoon or spatula: To stir and break up the ground chicken as it cooks.
Serving plate or bowl: To transfer the finished stir-fry to the table.

How to Make Yummy Thai Ground Chicken Basil

Step 1: Heat the Wok and Fry the Garlic

Heat a wok over high heat until it starts to smoke. Pour in the peanut oil, then immediately add the minced garlic. Stir-fry the garlic until it begins to turn golden brown, about 20 seconds. Keep it moving so it does not burn.

Step 2: Cook the Ground Chicken

Add the ground chicken to the wok. Cook and stir until the meat is crumbly and no longer pink, about 2 minutes. Use the back of your spoon to break up any large pieces as it cooks. Ground chicken should reach a safe internal temperature of 165°F (74°C) .

Step 3: Add the Chiles and Seasonings

Stir in the sliced Thai chiles, black soy sauce, and fish sauce. Cook for about 15 seconds, just until the chiles start to soften. The pan should smell sharp and savory.

Step 4: Wilt the Basil and Serve

Add the fresh basil leaves and continue cooking until the basil has wilted. This takes only a few seconds. Turn off the heat and serve right away.

Cooking Tips

Prep everything first. The cooking moves quickly once the wok is hot, so have the garlic, chiles, and sauces ready before you start.
Watch the garlic. It can go from golden to burnt in seconds. Stir constantly during the first step.
Do not overcrowd the wok. A hot wok sears the chicken instead of steaming it. If your wok is small, cook the chicken in two batches.

How to Serve

Spoon the stir-fry over steamed jasmine rice. The sauce soaks into the rice and carries the chile heat through each bite. For a low-carb option, serve it over cauliflower rice or wrapped in crisp lettuce leaves.

If you want another quick stir-fry idea, try this Cambodia stir fry pork with holy basil. It uses a similar high-heat method with holy basil instead of Thai basil .

Recipe Notes

This dish is at its best right after cooking. The basil loses its fragrance as it sits. If you have leftovers, store them in the refrigerator and reheat them gently, but expect the basil to darken.

Frequently Asked Questions

Can I use chicken thigh instead of chicken breast?

Yes. Ground chicken thigh will work in the same quantity. It has more fat, so the stir-fry will taste richer and stay juicy.

How spicy is this dish with 12 Thai chiles?

It is quite spicy. Twelve Thai chiles give a strong, sharp heat. If you want less heat, start with 6 chiles and add more to taste. The heat level also depends on the size and variety of the chiles.

Can I make this without fish sauce?

Fish sauce is a main seasoning in this recipe, so leaving it out changes the flavor. If you cannot use fish sauce, you can substitute light soy sauce, but the taste will be less savory and not as authentic.

Final Thoughts

The appeal of this Thai ground chicken basil is its contrast: hot wok, fragrant garlic, sharp chiles, and fresh basil, all in one quick stir-fry. Cook it when you want a fast dinner that does not taste rushed. Serve it over rice and let the sauce do the rest.

If you enjoy this style of cooking, you might also like this stir fry chicken with ginger recipe for another easy chicken stir-fry . And for more quick ideas, browse the full collection of Cambodian stir-fry recipes .