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Spicy Thai Basil Chicken


Many thanks to Laraine Perri for the original recipe.

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Rate this recipe 4.4/5 (17 Votes)


  • 4 tsp canola oil, divided
  • 1/2 cup minced shallots
  • 1/2 cup thinly sliced red bell pepper
  • 1/2 cup thinly sliced carrots
  • 4 tsp minced fresh garlic
  • 1 lb ground chicken
  • 1 Thai or serrano chili, minced
  • 1 tbsp fish sauce
  • 2 tsp dark brown sugar
  • 2 tsp lower-sodium soy sauce
  • 1/4 tsp freshly ground black pepper
  • 1 cup basil leaves
  • 1 tbsp fresh lime juice
  • 4 lime wedges
  • lettuce leaves, optional


Servings 4


Step 1

Heat a large nonstick skillet over medium-high heat. Add 2 tsp oil to pan; swirl to coat. Add shallots; sauté 2 minutes. Add bell pepper and carrots; sauté 1 minute. Add garlic; sauté 30 seconds. Remove shallot mixture from pan.
Add remaining 2 tsp 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 and next 3 ingredients (through black pepper); cook 1 minute or until thoroughly heated. Remove pan from heat; stir in basil and juice. Serve with lime wedges. Wrap in lettuce leaves, if desired

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