Quick Thai Basil Chicken

A Quick, Easy, Tasty Dish Packed With Protein.
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Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Course: Main Course
Cuisine: Thai
Keyword: Dairy Free, High Protein, Main Course, Quick
Servings: 4 Servings
Calories: 584kcal


  • 185 grams Jasmine Rice (Uncooked)
  • 2 tbsp Olive Oil
  • 3 tbsp Oyster Sauce
  • 2 tbsp Soy Sauce
  • 2 tbsp Fish Sauce
  • 2 tbsp Sugar
  • 1 Red Bell Pepper (Sliced)
  • 225 grams Green Beans
  • 680 grams Chicken Breast (Finely Chopped)
  • 4 Shallots (Chopped)
  • 4 Cloves Garlic (Sliced)
  • 4 Chilies (Finely chopped)
  • 25 grams Thai Basil Leaves (Torn. Or Normal Basil)


  • Cook rice according to instructions on the packaging.
  • Heat the oil in a wok or heavy, high-walled skillet over high heat.
  • Whisk together the oyster sauce, soy sauce, fish sauce, and sugar until well-combined. Set aside.
  • Add the bell pepper and green beans to the hot wok and stir-fry for 1 minute. Next add in the chicken and cook, until beginning to brown, about 2-3 minutes.
  • Stir in the shallots, garlic, and chilies. Cook for about 1 minute until fragrant. Then, pour in the earlier prepared sauce. Continue to cook for 1-2 minutes until the sauce begins to glaze.
  • Stir in the Thai basil leaves (or regular basil) and cook until the chicken is completely cooked through, the basil is wilted, and the liquid has mostly reduced. Serve with rice.



Calories: 584kcal | Carbohydrates: 55g | Protein: 37g | Fat: 24g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 1790mg | Potassium: 1157mg | Fiber: 4g | Sugar: 14g | Vitamin A: 1801IU | Vitamin C: 115mg | Calcium: 75mg | Iron: 3mg