Better Than Takeout Sweet Thai Basil Chicken.
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 bell peppers, cashews, and summer’s most flavorful basil. Serve this chicken 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 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.
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 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.
30 minutes, one pan, no oven, better than takeout, Sweet Thai Basil Chicken. Serve over steamed rice and top with fresh mangos. Delicious and healthy too!
- 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
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!
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