These Thai Basil Ground Chicken Bowls take 15 minutes and taste nothing like a “healthy dinner.” They’re savory, a little sweet, spicy if you want it to be, and finished with a big handful of Thai basil that gives the dish it’s name. It’s my take on pad krapow, but built with ingredients you can grab at a regular grocery store, so there’s no special trips required and no excuse not to make it tonight.
Friends, I film recipes all day long and somehow still end up standing in front of the fridge at 6pm wanting takeout. This is one of the recipes I make instead. The ground chicken cooks fast, the sauce comes together while it browns, and the whole thing is done before rice even finishes steaming.
The sauce is doing all the flavor work here. Soy sauce and oyster sauce for savory depth, fish sauce for that umami punch, maple syrup to round out the edges, and chili garlic paste for heat you control. This one clocks in at 30g protein, 25g carbs, and 7g fat per serving, which makes it one I keep in heavy rotation when I’m being intentional about what I’m eating without overthinking it.
Thai basil is the one ingredient I won’t let you skip. It’s spicier and more anise-forward than regular basil, and stirring it in at the very end, off the heat, is what makes this taste like something you’d order at a restaurant. Most Asian grocery stores carry it, and some regular grocery stores are starting to stock it too. If you truly can’t find it, regular basil will get you close, but it’s not quite the same dish.
What You Need to Make These Thai Basil Ground Chicken Bowls
- Avocado Oil: A neutral, high-heat oil that won’t smoke or burn while you’re browning the chicken and vegetables. You can swap in any neutral oil you already have on hand.
- Ground Chicken: I like 93/7 for a leaner bowl, but 98/2 works too if that’s what your store carries.
- Shallots: Shallots bring a milder, slightly sweeter flavor than regular onion. A small white onion works as an easy substitute.
- Red Bell Pepper: Adds color, crunch, and a bit of natural sweetness that balances out the spice in the sauce.
- Garlic: Fresh garlic is non-negotiable here.
- Low-Sodium Soy Sauce: I always reach for low-sodium so the dish doesn’t end up too salty once the oyster sauce and fish sauce are added in.
- Oyster Sauce: Thick, glossy, and slightly sweet, oyster sauce is what gives this dish its signature stir-fry flavor. Check the label if you need this gluten-free, as some brands add wheat.
- Fish Sauce: A small amount of fish sauce adds umami.
- Maple Syrup: Balances the salty and spicy elements with a touch of natural sweetness. Honey works as a substitute.
- Chili Garlic Paste: This is where the heat comes from, so adjust it up or down based on your spice tolerance.
- Chicken Broth: Loosens up the sauce so it coats the chicken evenly instead of clumping. Low-sodium is best here for the same reason as the soy sauce.
- Lime: Fresh lime juice brightens up the whole sauce right before it goes into the pan.
- Cornstarch: Whisked with cold water, this thickens the sauce just enough to cling to the chicken instead of pooling in the bowl. Arrowroot or tapioca flour both work as substitutes.
- Thai Basil: Stirred in at the very end, this is what makes the dish taste like Thai takeout instead of a basic stir-fry.
How to Make These 15-Minute Thai Basil Ground Chicken Bowls
Start by making the sauce, so it’s ready to go the second the chicken is cooked. In a small bowl, whisk together the soy sauce, oyster sauce, fish sauce, maple syrup, chili garlic paste, chicken broth, and lime juice until fully combined, then set it aside.
Heat the avocado oil in a large skillet over medium-high heat. Add the diced shallots, red bell pepper, and garlic, and cook for about 3 minutes, stirring occasionally, until everything is softened and fragrant.
Add the ground chicken directly to the skillet, breaking it apart with a wooden spoon as it cooks. Let it cook for 5 to 7 minutes, until it’s fully cooked through and no longer pink.
Pour the sauce over the chicken and stir well to coat everything evenly. Whisk the cornstarch and cold water together separately to form a slurry, then stir that into the skillet too. Let everything simmer for 1 to 2 minutes, until the sauce thickens slightly and clings to the chicken.
Pull the pan off the heat completely before adding the Thai basil. Toss it in and stir just until it wilts, which only takes a few seconds. Serve immediately over hot rice, and top with green onions and sesame seeds if you’d like.
Frequently Asked Questions
It has a mild to medium kick as written, but the heat level is entirely up to you. Start with less chili garlic paste and add more to taste, or leave it out completely for a milder version.
Ground turkey works as a direct swap with no other changes needed. Ground pork will also work if you want something richer.
It is. The chicken mixture holds up well in the fridge for a few days, though I’d recommend keeping the rice separate and reheating everything together right before eating so the texture stays good.
Regular basil is the closest substitute, though the flavor won’t be quite as anise-forward. Some Asian grocery stores and larger chain grocery stores carry Thai basil in the produce section, so it’s worth checking before you swap it out.
Not as written, since traditional soy sauce and some oyster sauce brands contain wheat. Swap in gluten-free soy sauce or coconut aminos and check your oyster sauce and chili garlic paste labels to make this fully gluten-free.
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new!
** Photography by Tanya Pilgrim
Ingredients
- 1 Tablespoon Avocado Oil
- 1 Pound Ground Chicken, 93/7 or 98/2 for leaner
- 2 Large Shallots, finely diced, or 1 small white onion
- 1 Red Bell Pepper, finely diced
- 3 Cloves Garlic, minced
- ½ Cup Low Sodium Soy Sauce
- ¼ Cup Oyster Sauce
- 2 Tablespoons Fish Sauce
- 2 Tablespoons Maple Syrup
- ¼ Cup Chili Garlic Paste
- ⅓ Cup Chicken Broth
- 1 Lime, juiced
- 1 Tablespoon Cornstarch (and 1 tablespoon cold water), or sub arrowroot or tapioca flour
- 1 ½ Cups Thai Basil
Instructions
- Start by making the sauce, so it’s ready to go the second the chicken is cooked. In a small bowl, whisk together the soy sauce, oyster sauce, fish sauce, maple syrup, chili garlic paste, chicken broth, and lime juice until fully combined, then set it aside.
- Heat the avocado oil in a large skillet over medium-high heat. Add the diced shallots, red bell pepper, and garlic, and cook for about 3 minutes, stirring occasionally, until everything is softened and fragrant.
- Add the ground chicken directly to the skillet, breaking it apart with a wooden spoon as it cooks. Let it cook for 5 to 7 minutes, until it’s fully cooked through and no longer pink.
- Pour the sauce over the chicken and stir well to coat everything evenly. Whisk the cornstarch and cold water together separately to form a slurry, then stir that into the skillet too.
- Let everything simmer for 1 to 2 minutes, until the sauce thickens slightly and clings to the chicken.
- Pull the pan off the heat completely before adding the Thai basil. Toss it in and stir just until it wilts, which only takes a few seconds.
- Serve immediately over hot rice, and top with green onions and sesame seeds if you'd like.
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