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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
The first time I made this recipe I was in shock! I spent 5 months in Thailand and this dish brought me back. Everything about it is so balanced, between sweet and spicy. A perfect Thai dish <3
Wow that is so amazing to hear! Thank you for trying this Dana, glad it brought you back! xTieghan
My complaint about this recipe is that, like other reviewers have found, it is too salty. But the flavors i tasted other than that were delicious, and my boyfriend liked the recipe a lot too. Will definitely make again but will add 1/4 or 1/2 cup of water to even out the low sodium sauce.
Things I did differently: I added a little bit of oyster sauce when I made this because I had it, which was good. Added a serrano pepper to the recipe to get extra heat, and started out throwing that and the garlic on the pan first then adding chicken. I also did not use ground chicken but sliced some chicken thighs since we like that more.
I am really glad you enjoyed this recipe, Ana! But I hope it turns out even better with a little more water added! Thank you so much! xTieghan
This dish is so delicious! I discovered it two weeks ago and am making it for the third time. I recently had a baby (6 weeks ago) and this is so easy to make and great for leftovers. Can’t wait to make for my friends and family!
Thank you so much Lora! xTieghan
I am completely inspired by your recipes! My husband and I have been trying them out and have loved them.
In this recipe can change the chili paste for siracha?
So flavorful, has a great kick, and easy to make. Excited to make it again 🙂
Thank you so much Abigail! xTieghan
So good! Definitely use low sodium sauce or cut down on the amount of regular soy! I loved it as is, but agree that extra veggies would be delicious too!!
Thank you so much Lindsay! xTieghan
This recipe will be on regular rotation at our house now. So easy and delicious!
Thank you so much Natalie! xTieghan
I’m just sorry I didn’t take a photo, but this was delicious!
So happy to hear that Gwen! Thank you! xTieghan
Loved this quick and easy meal. Served it with brown basmati rice. Wasn’t sure how I would like the mint but it was delicious and added a lovely element to the meal. It’s going on the regular roster! Thank you!!
Thank you for trying this Sheila! xTieghan
This was amazing! Quick, easy, and delicious. The mango makes all the difference. Thanks for another great recipe!
Thank you Jen! xTieghan
Made this for dinner tonight and it is amazing! It really is better than takeout!
Thank you so much Holly! xTieghan
Do you think you could substitute chopped chicken thighs instead of ground chicken?
Hey Krista! I am sure chopped chicken thighs will work great. You may need to add a few minutes to the cooking time to be sure they are cooked throughout, but that should be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
This recipe is so good and so easy. The only change I made was to add a chopped shallot. Thank you for a perfect recipe. I have also made your lemon tart,
Also perfect with no modifications and just truly amazing.!
That is so great to hear! Thank you so much Gwen!! xTieghan
Delicious! I added a little cabbage and broccoli. This will be a regular in our house.
That is amazing! Thank you so much Melissa! xTieghan
Wondering if this recipe was supposed to read 2-3 TEASPOONS of chili paste…. I decreased the amount to 1 tablespoon instead of the recommended 2-3 because my husband doesn’t like things too spicy. Even 1 tbsp was pretty damn spicy. I can’t imagine the fire that would be 2-3 tbsp. Especially when it’s not indicated as a spicy recipe.
I am sorry to hear that Kim! I hope you enjoy this recipe more with less heat.. Please let me know if you have any other questions! xTieghan