Next Post
Prosciutto Goat Cheese Stuffed Peaches with Thyme Honey.
This post may contain affiliate links, please see our privacy policy for details.
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
Made it with tofu instead of chicken and it was delicious!
Yes! Love that! Thank you for trying this one, Jen! xTieghan
I made this tonight and it is definitely on the make again. I love all of your recipes – I started following you right before the pandemic and have basically spent the quarantine working through your recipes. I love how they are more unique than what I normally cook, easy to follow and keep dinner fun. Thanks!!!
Thank you!! This was so sweet to read! xTieghan
I am sure it will be delicious. I just made 25minutes black pepper chicken with garlic noodles. Needless to say it was deliciously savory and we loved it! Also, your healthy salads are also amazingly tasty and healthy. I prepare them to my clients and they love it, too.
I am so glad this turned out so well for you!! Thank you for trying it Snjezana! xTieghan
Excellent flavour, easy and quick to prepare and makes enough to satisfy two teenage boys. Will definitely make this again soon!
Thank you Shannon! xTieghan
This was fantastic!! Will become a regular in our household. Only adjustments were adding some kale and didn’t have any ripe mango.
I am really glad this turned out so well for you, Katharine!! Thank you so much for trying it! xTieghan
I’m thinking about making this tonight but I do not currently have mint, will that affect the dish significantly? Thank you! I love your blog.
Hi Kristen,
No worries it will still be great without the mint. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Can this recipe be doubled
Hi Lea!
Yes of course! I hope you love this one! Please let me know if you have any other questions! xTieghan
Everyone loved it! Substituted shrimp for chicken. Yum!
Thank you so much Beth! xTieghan
Made this veggie, left out the fish sauce and used tofu instead of chicken, and it was absolutely delicious! We all really enjoyed this and it really is better than a take-away!
Thank you so much for trying this Nick! I am really glad it turned out so well for you! xTieghan
girlfriend you did it again! This recipe has sooo much flavor and is a quick and fairly simple meal to throw together in under 30 minutes. didn’t have chili paste so used crushed red pepper flakes which worked just fine! such a delightful flavorful dish.Don’t leave out the basil it really ties everything together! 🙂 my partner said this was the best thing he has had in a long time! Thank you Tieghan! Your content and thoughtfulness behind every recipe truly shows!
So amazing! Thank you for trying this one, Alex! I am glad you enjoyed it! xTieghan
I made this last night. I didn’t have cashews so I used peanuts. Also used chicken breast instead of ground chicken (had it on hand). I also didn’t have any chili paste so I used 3Tb of sweat thai chili sauce. Added some bok choy and baby corns. This was outstanding everyone loved it. I served it over organic ramen. Thanks!
Thank you so much Craig! I am so glad this recipe turned out so amazing for you! xTieghan
My husband’s favorite, other than the part where I make him rip up the herbs lol! Fills our home with wonderful smells! Thanks for the recipe!
haha thank you Kendall! I am so glad you both love this recipe! xTieghan
This is the fifth asian recipe we have made. They were all very easy and 100% 5 STAR! SOOOOO DELISH! THANK YOU Tieghan Gerard.
Thank you for trying them all! I am so glad you loved this one! xTieghan
I couldn’t find chili paste, so I used sweet Thai chili sauce and omitted the honey. It was a bit salty, but otherwise great! I think lessening the fish sauce would help. Thank you for another great recipe!
Thank you so much Angelica! I am so glad you liked this! xTieghan
Made this tonight and it was SO good!!! The flavor is perfect and tons of great sauce. I did have to add a little cornstarch to the sauce because it wouldn’t thicken, but still awesome! Will be making it again.
Thank you so much Mattie! xTieghan