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Thai Ground Chicken Basil
SUBMITTED BY:
Valery K.
PHOTO BY:
Valery K.
"This delicious recipe most closely resembles my favorite Thai restaurant's Ground Chicken Basil. I've searched for recipes, but none gave this authentic taste. It's quick, and easy too! Serve with steamed rice if you like."
RECIPE RATING:
Read Reviews
(19)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
5 Min
READY IN
20 Min
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 tablespoons peanut oil
1/4 cup minced garlic
1 pound ground chicken breast
12 Thai chiles, sliced into thin rings
2 teaspoons black soy sauce
2 tablespoons fish sauce
1 cup fresh basil leaves
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DIRECTIONS
Heat a wok over high heat until smoking. Pour in peanut oil, then immediately add garlic. Stir-fry garlic until it begins to turn golden brown, about 20 seconds. Mix in the ground chicken and continue cooking and stirring until the meat is crumbly and no longer pink, about 2 minutes.
Stir in the sliced chilies, soy sauce, and fish sauce. Cook for about 15 seconds to soften the chilies, then add the basil, and continue cooking until the basil has wilted.
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REVIEWS
Reviewed on May 28, 2007 by
Dianemwj
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Dianemwj
May 28, 2007
I went to lunch at a Thai restaurant the other day and my friend ordered this dish. She let me taste it and I wished I had ordered it. This recipe came very close in flavor to the restaurant's. I didn't have any Thai chiles on hand, so I used jalapenos. Also added some ketsap manis, and some bok choy, just because we love it. I really liked this dish but it was a bit too hot for my husband. He didn't think he would like ground chicken and was surprised to find that he did. I will make this again, but will tone down the heat.
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5 users found this review helpful
I went to lunch at a Thai restaurant the other day and my friend ordered this dish. She let...
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Reviewed on Sep. 14, 2007 by
coolmonkshoes
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coolmonkshoes
Sep. 14, 2007
I subbed 2 TB diced jalapenos for the thai chiles and added a tsp of thai chile paste. Only had a little fresh basil around, so I supplemented that with cilantro. Turned out great (3* HOT) and served on a bed of cabbage, it tasted like "larb gai."
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2 users found this review helpful
I subbed 2 TB diced jalapenos for the thai chiles and added a tsp of thai chile paste. Only...
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Reviewed on May 22, 2007 by
Chicken
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Chicken
May 22, 2007
I used chili paste as that was all I had and cut back on the garlic a bit. I served it with the Chickeny Chickeny Rice from this site. It tasted so good, but my partner asked where the veggies were! Whoops. Next time I will serve it with the same rice but maybe add some corn, spring onion and celery.
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2 users found this review helpful
I used chili paste as that was all I had and cut back on the garlic a bit. I served it with...
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Reviewed on May 16, 2007 by ansmadre
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ansmadre
May 16, 2007
Instead of chiles, I used about half a bottle of Thai sweet chile sauce. Also, I didn't use any fish sauce and instead of basil I added cilantro. Very delicous!
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2 users found this review helpful
Instead of chiles, I used about half a bottle of Thai sweet chile sauce. Also, I didn't use...
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Reviewed on Sep. 13, 2008 by
Tania
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Tania
Sep. 13, 2008
Very yummy! I made minor changes to suit what i had on hand. I used ground turkey instead of chicken, I didn't have the thai peppers, so I used Lee Kum Kee Chili pepper sauce. I added some shredded cabbage as I was sauteeing the garlic...it was a great addition! We ate this in lettuce wraps.This would be great in potstickers also. Great base recipe! I would highly recommend!
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1 user found this review helpful
Very yummy! I made minor changes to suit what i had on hand. I used ground turkey instead of...
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Reviewed on Jun. 1, 2008 by
Salsamm7
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Salsamm7
Jun. 1, 2008
I would have given this recipe 5 stars but I did have to do some additions of my own. With the extra's I have to admit this dish is going into "my favorete's" recipe book. First, I didn't have any peanut oil or Thai chili's so I used 2 tbsp sesame oil and 3tbsp. of sweet chili sauce instead. As for the garlic it sounded like a bit much so I just used 5 large cloves minced. The additions where 1/2 green pepper sliced, 1/2 red pepper sliced, 1/2 white onion sliced, 2 carrots peeled/ julienned, and 1/2 lime zest/juice which were added before the basil and allowed to cook coverd on med-low heat for about 5-10 mins. Since I did add these extra's I also upped the amount of soy sauce to 3 tsp. and the fish sauce to 3 tbsp. Served with Jasmine rice and garnished with lime wedges and green onion. Sooo good. I think I will stay home for Thai more often.
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1 user found this review helpful
I would have given this recipe 5 stars but I did have to do some additions of my own. With...
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Reviewed on May 10, 2008 by
Karen
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Karen
May 10, 2008
A tasty dinner you can have on the table in a jiffy! As per other reviews, I used a sweet chili sauce and some hot sauce in place of the chili peppers. I also added a handful of bean sprouts and some green onion for added crunch and color. My husband and I enjoyed this very much over steamed rice.
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1 user found this review helpful
A tasty dinner you can have on the table in a jiffy! As per other reviews, I used a sweet...
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Reviewed on Jul. 24, 2007 by KARTIMEL
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KARTIMEL
Jul. 24, 2007
I was not sure we could pull this off sucessfully with the limited ingredients we had, but regular soy sauce and sweet thai chili sause worked great and we put it on a bed of baby spinach borrowing the idea of wraps from the other reviewer. Smelling like garlic is worth it for this one.
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1 user found this review helpful
I was not sure we could pull this off sucessfully with the limited ingredients we had, but...
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Reviewed on Jul. 7, 2007 by
DELONNA
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DELONNA
Jul. 7, 2007
This was GREAT!! I had some extra ground chicken in the fidge and basil outside. I used it as a filling for lettuce wraps. I also used chili sauce since I didn't have the peppers. It was perfect for a warm Saturday!
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1 user found this review helpful
This was GREAT!! I had some extra ground chicken in the fidge and basil outside. I used it as...
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Reviewed on Aug. 21, 2008 by JenaJoli
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JenaJoli
Aug. 21, 2008
This is delicious and quick served with steamed white basmati rice! I added half an onion with the garlic and some multicolored bell peppers with the chilis