One-Skillet Creamy Thai Basil Chicken Recipe
This One-Skillet Creamy Thai Basil Chicken is a vibrant and satisfying dish that combines ground chicken with colorful vegetables, aromatic Thai basil, and a creamy coconut milk-infused jasmine rice. Perfect for a quick weeknight dinner, this recipe brings authentic Thai flavors to your home kitchen using a single skillet for easy cleanup.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Ingredients
Scale
Protein and Vegetables
- 1 tbsp. vegetable oil
- 1 small red bell pepper, seeds and ribs removed, thinly sliced
- 1 large shallot, halved and thinly sliced
- 3 garlic cloves, minced
- 1 lb. ground chicken, preferably a mix of dark and light meat
- 1 Thai bird’s eye chile, seeds removed and thinly sliced, or 1/2 serrano chile, chopped
- Pinch of ground white pepper
- 4 oz. green beans, cut crosswise into 1/2” pieces
Sauces and Seasonings
- 3 tbsp. oyster sauce
- 1 tbsp. fish sauce
- 2 tsp. packed light brown sugar
- Kosher salt
- 1 tbsp. fresh lime juice
Rice and Liquid
- 1 1/4 cups packed fresh Thai basil leaves
- 1 1/4 cups jasmine rice
- 1 1/4 cups unsweetened full-fat coconut milk
- 1 1/4 cups water
Instructions
- Sauté Aromatics: In a large straight-sided skillet over medium-high heat, heat the vegetable oil. Add the sliced red bell pepper, shallot, and minced garlic. Cook while stirring until fragrant, about 2 minutes.
- Cook Chicken Mixture: Increase the heat to high. Add ground chicken, sliced Thai bird’s eye chile (or serrano), and a pinch of ground white pepper to the skillet. Cook, breaking up the meat with a wooden spoon and stirring occasionally, until the chicken is just cooked through and any released liquid has evaporated, about 3 to 5 minutes.
- Add Green Beans and Sauces: Stir in green beans, oyster sauce, fish sauce, and light brown sugar. Cook while stirring frequently until the green beans are crisp-tender, about 1 minute. Remove the skillet from heat and stir in the packed fresh Thai basil leaves until just wilted, approximately 20 seconds. Transfer the chicken mixture into a large bowl and set aside.
- Toast Rice: Return the empty skillet to medium-high heat. Add the jasmine rice and cook while stirring constantly until the rice is very lightly toasted, about 30 seconds.
- Cook Rice in Coconut Milk Mixture: Pour in the unsweetened full-fat coconut milk, water, fresh lime juice, and 1/2 teaspoon kosher salt. Bring the mixture to a boil. Cover the skillet and reduce heat to low. Simmer gently until the rice is tender and all liquid is absorbed, about 16 to 18 minutes.
- Combine and Heat Through: Fluff the cooked rice with a fork. Return the chicken and vegetable mixture to the skillet, spooning it over the rice. Cover and cook over low heat until the chicken mixture is heated through, about 1 minute more. Serve immediately.
Notes
- Use a mix of dark and light ground chicken for better flavor and moisture.
- Adjust the heat level by adding more or fewer chiles according to your preference.
- For a vegetarian version, substitute ground chicken with firm tofu and use vegetarian oyster sauce.
- Make sure to watch the rice carefully as it cooks, adding a bit more water if it absorbs too quickly before the rice is tender.
- Fresh Thai basil is key to authentic flavor; if unavailable, substitute with sweet basil but add it at the end to preserve its aroma.
Keywords: Thai basil chicken, one skillet dinner, coconut milk rice, quick Thai recipe, ground chicken recipe
