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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
My husband said at least 6 times during dinner, “This is really good!”
Wow yes!! I am so glad you both enjoyed this! Thanks Elizabeth! xTieghan
My absolute FAVORITE. I have been to Thailand several times and this recipe brings me back! My partner and I make this almost every week. The flavors are all incredibly balanced!
Aw I am really glad this brings you back! Thank you for trying this Dana! xTieghan
Tieghan, I’ve had this on my “list” of things to make since July & finally enjoyed it last night! Truly excellent and relatively simple to make. Thanks for all the yummy recipes!
Thank you so much Hannah! I am so glad this turned out so well for you! xTieghan
Hey Tieghan!
Made this again for the hundredth time. Perfect as always.
Congrats on the new book. We love it.
Take care
Matt
That is so amazing! Thank you so much Matt! I hope all of the book recipes turn out well for you too! xTieghan
This recipe is ridiculously flavorful, yet so simple to make. Reheats very well also! Great to make for dinner and have leftovers for lunch.
That is so amazing to hear! Thank you so much Hope! xTieghan
So good! I’ve made this a few times now. Once you buy the initial ingredients, so cost effective and easy!
Thank you Aimee! I am so glad you loved this recipe! xTieghan
Is there anything to substitute for the fish sauce due to allergies?
Hey Julie! You can either omit the fish sauce or use an equal amount of soy sauce. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???
Incredible!! Definitely recommend!
Thank you so much Alyssa! xTieghan
This looks so delicious! Dying to try it but just had one quick question, if you don’t have chilli paste would using chilli flakes/crushed red pepper flakes or szechuan sauce work as a substitute?
You sure could add a few dashes of crushed red pepper flakes to the dish but do it as you taste as to not get it too hot! And Szechuan sauce would be a great addition as well. Enjoy!
I’m here to report that, yes, this is delicious with cubed chicken and sriracha. I’m sure it would also be amazing as written. My husband hates ground meat, and I didn’t want to buy a jar of chili paste when I already had sriracha. I did cut back on sriracha like other reviewers suggested, but I think I will use 2T next time. Make this! There are so many delicious flavors that all go perfectly together.
Thank you so much Alex! I am so glad you loved this! xTieghan
This was SO good and so easy to come together. I typically have ground turkey on hand so I used that vs. chicken and also did not have cashews and my kiddos are not big fans of nuts yet so I used water chestnuts for the crunch. I ate the leftovers the next day and still amazing! This will be on the rotation. So easy to whip together! thanks!
Thank you so much Ashlee! xTieghan
Hi Tieghan! I’m cooking this recipe as we speak. I didn’t make any modifications to the recipe…but mine does not look like yours! Yours looks dar and carmelized and saucy, and mine just looks like pale, cooked chicken and veggies. Did I miss something?! Thanks!
Hi Katherine, Was there anything you did differently at all? Any ingredients different? Method of baking this? Any info will be helpful to help me problem solve and figure out what might be happening for you. It’s hard to know without knowing any details. Hope I can help you and I hope the noodles turned out! xTieghan
This is on heavy rotation here! I substitute pineapple for mango bc it’s always on hand. Love all HBH recipes not one has disappointed.
Love that! So glad this turned out amazing for you Ashley! Thank you so much! xTieghan
So easy and delicious! Would you ever toast the cashews beforehand or would that not make a difference?
Hi Melissa! Sure toasting the cashews before would just add even more flavor! Please let me know if you have any other questions. So glad you love this recipe! Thank you! xTieghan
This was fantastic- even my 11 month old loved it.
Amazing!! Thank you Kelly! xTieghan