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Under 30 minute Better Than Takeout Sweet Thai Basil Chicken. The super fast Thai chicken rice bowl that looks like takeout, but tastes so much better and is healthier too. Quick-cooking and lean ground chicken, tossed in a sweet and spicy Thai chili sauce with garden fresh red bell peppers, cashews, and summer’s most flavorful basil. Serve this Thai basil chicken recipe over steamed rice and top with fresh mangos. Every bite is saucy, sweet, spicy, and hinted with basil. It’s delicious and healthy. Major bonus? This is all made in one pan without the use of your oven. Perfect for hot summer days.
I think the number one question I get asked is how I stay inspired to create new recipes. I must admit, it can be really, really challenging. There are weeks that I feel completely defeated, as though nothing I’ve created was delicious enough, pretty enough, or worthy of sharing with you all. Obviously, I am my own worst critic, but while it can sometimes be a challenge, I still love it.
When inspiration is running low, I try to look at all the things around me. Everything from the people, the season, the flowers, the colors, even the food I have on hand. Right now, it’s the season and the produce that are inspiring me most.
I mentioned in my favorites post this past Sunday that our garden…greenhouse to be specific…is overflowing with herbs, salad greens, bell peppers, and soon to be cherry tomatoes. It’s the most beautiful scene and I love clipping fresh herbs every day. It makes me so happy.
The herb we have the most of? BASIL, so much sweet basil. Way more than I know what to do with…I see lots of pesto and pizza in the future. And, of course, this Thai chicken too, which as you’ve probably guessed was created thanks to the fact that our basil plants are completely overflowing and our bell peppers are ready for picking.
Often times I sway towards Italian dishes when working with basil. But currently, I am really inspired by Thai flavors. Enter this chicken.
It’s saucy, spicy, sweet, a touch salty, and just about as delicious as a quick-cooking Thai chicken dinner can get. I really can’t say enough good things about this recipe. It’s one of those dishes that will become a monthly staple.
Why? Well, it’s simple, it’s quick, it’s pretty healthy, and it’s a dinner that most everyone really loves.
Here are the details.
It’s all starts and ends in one pan and is ready in the blink of an eye. Truly.
Brown some ground chicken. Season it up with black pepper, then add in bell peppers, garlic, and ginger. Oh, and some cashews too! The bell peppers really bulk up the chicken and add in a good amount of vegetables. You could also toss in some broccoli and or bok choy, either would be great.
The garlic and ginger add all the flavor, while the cashews add a hearty crunch.
Now, the sauce. It’s a mix up of my very favorite Thai flavors, soy sauce, fish sauce, honey, and chili sauce (sambal oelek). Nothing fancy, but all things good.
And if you think you don’t like fish sauce, I highly, highly recommend you give it a try. It’s such an insanely good sauce that adds so much flavor to Thai dishes. If you ask me, it’s essential.
As soon as the chicken is cooked and the sauce has thickened, remove it from the heat and stir in plenty of fresh basil leaves and fresh mint. Serve over steamed rice (white or brown both work, or use quinoa).
And you guys…that’s it. Takes less than 30 minutes to make and is so much better than your local Thai takeout. LOVE!
If you make this better than takeout sweet Thai basil chicken be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Better Than Takeout Sweet Thai Basil Chicken.
Servings: 4
Calories Per Serving: 528 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 tablespoons sesame or peanut oil
- 1 pound ground chicken
- black pepper
- 4 cloves garlic, minced or grated
- 1 inch fresh ginger, grated
- 2 red or orange bell peppers, chopped
- 1/2 cup raw cashews
- 1/2 cup low sodium soy sauce or tamari
- 2 tablespoons fish sauce
- 1/4 cup honey
- 2-3 tablespoons chili paste (sambal oelek)
- 1 cup fresh basil, roughly torn
- 1/4 cup fresh mint, roughly torn
- steamed white or brown rice, for serving
- 1 mango, thinly sliced or diced
Instructions
- 1. Heat the oil in a large skillet over medium heat. When the oil shimmers, add the chicken. Season with black pepper and brown all over, breaking the chicken up as it cooks, about 5 minutes. Add the garlic, ginger, peppers, and cashews, cook another 2-3 minutes, until the garlic is fragrant. Pour in the soy sauce, fish sauce, chili paste, and honey. Bring the sauce to a boil over medium-high heat and cook until the sauce coats the chicken, about 5-8 minutes. 2. Remove from the heat and stir in the basil and mint.3. Serve the chicken and sauce over bowls of rice. Top with mangos and additional basil. Enjoy!
This post was originally published on July 24, 2019
I was excited to use peppers, basil and mint from my garden for this. It looked beautiful! But I used regular soy sauce and my cashews were salted so the result was way too salty! Be careful and follow the directions for low sodium soy and raw cashews.
Thank you so much Leslie! I am sorry this turned out too salty for you… but I hope you try it with low sodium soy sauce and raw cashews! Thank you! xTieghan
This was absolutely fantastic, and husband-approved 🙂 Didn’t have mint or mangoes on hand so want to try that next time but it was still delicious!
So happy to hear that Elizabeth! Thank you so much! xTieghan
This was a delicious recipe. My change: I don’t like ground chicken or turkey so I used a little over a pound of deboned/skinned chicken thighs which I cut into bite-size chunks, then tossed them with some cornstarch until lightly coated.. Then I followed the recipe almost exactly as written (except I substituted one pepper for roughly chopped onion plus added some broccoli) and it was great. Chopping chicken thighs does add a little prep time but for us, it was worth it for the texture and flavour.
So glad you made this your own Cian! Also, I am sure other people will love this version! Thank you so much! xTieghan
Hey Tieghan! Just made this for our dinner tonight! I had every ingredient called for in your recipe, including Thai basil. I only had one pepper, so used it and also added broccoli. It was very very good! ! Just to let your readers know, that unless you “really” love spicy food, I would “for sure” not put the full 3 tbsp’s of the sambal olek in! We like spicy, but wowzer, it had quite a bite to it..lol..Otherwise..very tasty. For the worriers of the fish sauce, just keep adding the other ingredients. You won’t even taste, or smell it once it’s in the mix, but, it’s what gives this recipe that “Thai” taste. Don’t leave it out or you’ll never know what true Thai tastes like. I’ve been to Thailand 4 times and even spent an entire winter there, and this tasted as close as to real Thai as you could get! Thanks Tieghan! Five stars are yours!
Wow so perfect! And yes thank you for the warning Colleen! My family loves spicy, so I usually add a lot! Thank you for much for trying this! xTieghan
Delicious! I used ground turkey. I also did not have red peppers (used broccoli instead) or fish sauce, but it was still absolutely yummy! Will definitely make this again. Easy and good!
Thank you so much! I am so glad you loved this! xTieghan
My meal came out so salty. I used low sodium soy sauce. It did not taste so good.
Hi Marilyn! I am really sorry to hear that! Are there any questions I could help you with? Or did you follow to recipe exactly? Please let me know! xTieghan
What a great recipe! I followed the easy directions and the dish came out perfect! I’ll definite make this again. Thank you.
That is so great to hear! Thank you for trying this Sandie! xTieghan
I wish I could just pick out your pictures, set them on the kitchen table and EAT! This looks extra-yummy, we love “home-made take-out” Asian food. Thanks for your inspiration, I’m testing this recipe this w-end!
Thank you so much Enelye! I am so glad you are loving the photos and the recipes! I hope you love this! xTieghan
This looks great! I feel like it would be great with tofu, too. Do you recommend swapping in Golden Mountain sauce or soy sauce for the fish sauce for vegetarians?
Hey Robbin! I would just use additional soy sauce as I am not familiar with golden mountain sauce. I am sure tofu will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I made this and this was SO GOOD! YUM!
Thank you so much Sam!! xTieghan
What brand of fish sauce do you recommend? I have used some and I can’t get past the smell.
Hi Sheryl! Linked the fish sauce I like to use in the blog post and within the recipe as well. Also, leaving the link below! Just a note, fish sauce smells, but it taste amazing! Just don’t smell it while cooking and all will be good. Promise! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
https://rstyle.me/+hh_7FLgQVj6-urCITXqjyg
It looks absolutely amazing! I love so much sesame oil, it adds a delicious twist to a lot of things. I will try it asap 🙂
Best!
Thank you so much Mary! I am so glad you loved this recipe! xTieghan
Hi Tieghan. I have never left a comment on any of the dozens of recipe sites that I subscribe to, but I wanted to tell you how much I enjoy your site. I love to cook, but don’t get to do much of it because of hectic work schedule but I still enjoy perusing recipes for those occasions I want something delicious, healthy, and lovely to look at to put on the table. Your site has the most unique and interesting recipes and the photos are beautiful. I’ll be letting go of some of the sites I subscribe to because the recipes follow too closely to whatever is currently trending – but yours are always unique and inspiring. Keep up the good work and congratulations to you for having such a lovely blog!
Hi Tricia! Thank you so much for deciding to leave me one.. that is so sweet! I am so glad you enjoy my blog and recipes! Thank you so much! xTieghan
I have that chili paste, but mine contains garlic. Should I reduced the fresh garlic? BTW, I adore receiving recipes every morning. That makes my day complete~!
Hey Jude! I don’t think you need to reduce the amount of garlic in the recipe…unless you really don’t like garlic flavor. Otherwise, the more garlic the better!! Should be delicious! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I love your association, it’s beautiful and good …
The perfumes seem succulent, Yum!
And I really like the Exotic Basilisk, so 100% for us. Thank you
Thank you Bosha! xTieghan