I LOVE making Thai inspired recipes at home because they are almost always dairy-free and gluten-free. This Thai Basil Chicken recipe is incredibly flavorful and VERY CLEAN! You can substitute any kind of protein for the chicken as well as any plant-based option. Thai food works really well with both regular animal-based protein and vegetables. You are going to love this recipe!
If I’m not a big fan of chicken, what other protein can I substitute?
There are so many substitutions for chicken in this recipe! Ground beef is an obvious one, as well as ground turkey. If you are a vegan or vegetarian eater then I would suggest you check out the new Impossible ground meat.
If I can’t find Thai Chiles at my grocery store, what can I substitute with?
A great substitution for Thai Chiles is jalapeno or Serano peppers. You can find jalapenos and serranos at most grocery stores throughout the United States.
Do I need to use all of these sauces that the recipe is asking for?
Yes, you do. Fish sauce and soy sauce are central ingredients to the Thai flavor profile. You can always substitute Tamari, a gluten-free soy sauce, for the regular soy sauce, but I wouldn’t suggest that you swap out the fish sauce. Fish sauce is fish sauce, and it tastes the way it’s supposed to.
Thai Basil Chicken
- 3 tbsp grapeseed oil
- 4 Thai chilies de-seeded and sliced
- 2 shallot sliced
- 5 garlic cloves minced
- 1 lb ground chicken
- 2 tsp honey
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1/3 cup low sodium chicken broth
- 1/3 cup Thai basil leaves you can also use regular basil
- Heat a pan or wok over high heat and add in oil, chilies, shallots and garlic. Stir fry for 2 minutes.
- Next, add in ground chicken and stir fry for another 2 minutes. Make sure to break up the chicken into little chunks.
- Add in honey, soy sauce and fish sauce and stir fry for 1 minute. Add in chicken broth and deglaze pan (cook until most of moisture is reduced).
- Add in basil and stir fry until wilted.