Recipes

Thai Basil Chicken

by StudioLink's Diet.
June 24, 2025
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Made by Maxine Sharf

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Fresh, fragrant, and packed with flavor, Lemongrass Chicken Vermicelli Bowls are a delicious way to brighten up your lunch or dinner routine. This recipe is a light, satisfying, and wholesome meal you’ll want to make again and again.

Ingredients:

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Sauce
  •   1 tbsp soy sauce
  •   1 tbsp dark soy sauce (or sub regular soy sauce)
  •   2 tbsp oyster sauce
  •   1 tbsp fish sauce
  •   2 tsp sauce
  •   1/4 cup water
 
Stir Fry
  •   2 tbsp avocado oil (or other neutral oil)
  •   2 large shallots (sliced thin)
  •   4 cloves garlic (finely chopped)
  •   1 Fresno chili (not very spicy, sliced in thin strips)
  •   1 Thai chili (spicy, sliced in thin rounds)
  •   1 lb ground chicken (96/4 or similar, not breast-only)
  •   2 scallions (sliced)
  •   2 cups fresh basil (or Thai basil leaves)
  •   4 cups cooked white rice (for serving)
 
Eggs
  •   1 tbsp avocado oil (or other oil)
  •   4 eggs

Directions

  1. Mix together the ingredients for the sauce and set aside.
  2. In a large wok or pan preheated over medium-high heat, add the avocado oil and shallots. Stir fry for 2-3 mins until tender, then add the garlic, fresno chili, and Thai chili. Stir fry for 1 more min.
  3. Add the ground chicken and stir fry for 3-4 mins until cooked through, breaking it up into small irregularly sized pieces.
  4. Pour on the sauce and add the scallions. Stir fry 2-3 mins until the sauce coats the chicken and gets heated through, then turn off the heat and stir in the basil. Cover to keep warm while you fry the eggs.
  5. In a separate pan preheated over medium heat, add oil to coat the pan then add the eggs. Fry eggs sunny side up with a sprinkle of salt until the white is set but the yolk is still runny. Tilt the pan, scoop up the hot oil with a spoon, and baste the top of the egg white to help it cook through.
  6. Serve the basil chicken over warm rice with fried eggs on top and enjoy!

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