Thai Basil Chicken

This is restaurant quality deliciousness!

Recipe adapted from Brian Lagerstrom.


  • 1 lb. of ground chicken or turkey
  • 3 shallots, rough chopped
  • 5 cloves garlic, minced 
  • 3 TBSP ginger, grated or minced
  • 2 c. green beans, cut into 1/2inch pieces
  • 6 oz. bag of baby spinach
  • 1 c. fresh basil, chiffonade(d)
  • 1 egg per person
  • High smoke point oil (peanut, canola, grapeseed, etc.)
  • Salt 
  • Pinch red chili flakes


  • 1 1/2 TBSP soy sauce
  • 1 1/2 TBSP fish sauce
  • 3 TBSP oyster sauce (or hoisin if you can’t find it)
  • 3 TBSP water
  • 2 TBSP brown sugar


  1. Prep/cut veg and mix sauce. 
  2. To make the sauce, stir the following together until dissolved: soy sauce, fish sauce, oyster sauce, water, and brown sugar.
  3. Preheat a large saute pan over high and add a glug/long squeeze of oil. Add cut green beans and a pinch of salt and stir to combine. Cook for 3-4 mins, stirring until they’re charred on the outside and slightly softened. Remove green beans from the pan and set aside. 
  4. Add another glug/squeeze of oil and add the chicken to the pan with a pinch of salt, breaking up the chicken while you cook for about 3 minutes until beginning to brown. Add chopped shallots and continue to cook for another 2 minutes. Add garlic, ginger, and pinch of chili flake. Continue to cook for about 30 seconds. Add back in cooked green beans and raw spinach. When spinach is wilted in, stir in sauce. Cook for 20-30 seconds or until sauce has reduced a bit. Remove from heat and stir in basil. 
  5. Heat another pan over medium heat and fry eggs. Season with salt.
  6. Serve over rice and top with fried eggs. Thai Basil Chicken:

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