This easy Thai Basil Ground Chicken and Mushroom Stir-Fry is a fast, flavorful dish made with juicy ground chicken, tender mushrooms, and a fragrant, savory sauce. Inspired by the bold flavors of Pad Kra Pow, it’s finished with plenty of fresh Thai basil for a quick weeknight meal that tastes better than takeout.
If you love bold, saucy chicken dishes, you might also like my Chicken 65, a crispy Indian fried chicken tossed with curry leaves, chilies, garlic, ginger, and a spicy-tangy sauce.
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Basil Chicken and Mushroom Stir-Fry was one of those happy “what’s in the fridge?” creations. I had leftover mushrooms, a handful of fresh basil, and a pack of ground chicken so I leaned into the bold, aromatic flavors of Pad Krapow and turned it into a quick, flavorful stir-fry.
Looking for a milder chicken stir-fry? My Cashew Chicken is savory, slightly sweet, and packed with crunchy cashews.
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Why You'll love This Recipe
- Big flavor from simple ingredients- ground chicken, mushrooms, garlic, and Thai basil.
- Cooks fast in one pan, making it perfect for busy weeknights.
- Inspired by Pad Kra Pow, so it’s savory, aromatic, and easy to adjust for spice.
- Light, satisfying, and naturally packed with protein and veggies.
Ingredients
- Protein: Ground chicken, ground pork, or even tofu for a vegetarian option
- Aromatics: Garlic, shallots, or red onion (minced)
- Spice: Thai chilies (optional)
- Flavor Builders: Oyster Sauce sauce and fish sauce
- The Stars: Basil leaves (Thai variety, fresh is best!) and Mushrooms for the earthly flavors! Holy vs. Thai basil (which to pick?)
- Other: Vegetable oil, cooked rice, fried egg (optional)
How to Make Basil Chicken and Mushroom Stir-Fry
Making this basil Chicken and mushroom stir fry easy! Actually, super easy!
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Pan-fry mushroom for about 3-5 minutes and set aside.
- Add more oil to the pan if needed.
- Add minced garlic to the skillet and stir-fry for about 30 seconds until fragrant.
- Add sliced chicken to the skillet and stir-fry for 3-4 minutes until it starts to brown.
- Add cooked mushroom to the skillet and stir-fry for 3-4 minutes until it starts to brown.
- Add oyster sauce, fish sauce, sugar and chili flakes (if using). Lastly, add Thai basil leaves. Toss everything together until the basil leaves wilt slightly.
- Add oyster sauce, fish sauce, sugar and chili flakes (if using). Lastly, add Thai basil leaves. Toss everything together until the basil leaves wilt slightly.
Variations
- Ground Turkey: A lighter swap with similar flavor.
- Bell Peppers: Adds sweetness and color.
- Broccoli: Great for extra veggies and texture.
- Extra Spicy: Add more Thai chilies or red pepper flakes.
- Creamy Twist: Stir in 2–3 tablespoons coconut milk at the end.
What to Serve With This
- Steamed Jasmine Rice: A classic pairing that soaks up the rich sauce of the stir-fry, letting the flavors shine.
- Rice Noodles: Light and chewy, rice noodles are perfect for tossing with the savory basil chicken and mushroom sauce.
- Pomelo Salad: Crisp and refreshing with lime tangy dressing
- Stir-Fry Vegetables: Broccoli, bok choy, or Green beans provide a nutritious and simple side to the savory stir-fry.
- Egg Drop Soup: A light, comforting soup that pairs well with the hearty and aromatic stir-fry.
- Spring Rolls: Crunchy and packed with fresh veggies, spring rolls offer a refreshing contrast to the stir-fry.
- Achara: Sweet and tangy pickled veggies cut through the richness of the chicken and mushrooms.
Rose's Top Tips
- Don’t skip high heat - stir-frying builds flavor.
- Add basil at the end so it stays fragrant.
- Taste and adjust fish sauce or sugar to balance salty + savory.
- Use holy basil if you want more peppery flavor.
Storage Instructions
Let the stir-fry cool completely, then transfer it to an airtight container. Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months for future meals.
Recipe FAQs
Yes- Thai basil is more fragrant, but sweet basil works in a pinch.
Absolutely! It cooks the same way.
Only if you add Thai chilies. You can keep it mild for kids.
Yes. If you don’t use oyster sauce or fish sauce, replace both with soy sauce plus a splash of Worcestershire sauce for depth. The flavor won’t be as traditionally Thai, but it still creates a rich, savory sauce that coats the chicken beautifully.
Basil can darken or taste bitter if it’s cooked too long over high heat. For the best flavor, add Thai basil at the very end and toss it just until wilted.
More Chicken Recipes To Try
Looking for other recipes like this? Try these:
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Thai Basil Ground Chicken and Mushroom Stir-Fry
Equipment
- 1 wok
Ingredients
- 3 tablespoons neutral oil such as vegetable or canola divided
- 1 tablespoons garlic cloves minced
- 1 small onion diced
- 1 pound ground chicken
- 2 cups sliced mushrooms
- 3 pieces Thai chili peppers (optional)
- 2 tablespoons oyster sauce
- 2 tablespoons fish sauce
- 1 tablespoons sugar
- ½ cup holy basil leaves or sweet basil
Instructions
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Pan-fry mushroom for about 3-5 minutes and set aside.
- Add more oil to the pan if needed.
- Add minced garlic to the skillet and stir-fry for about 30 seconds until fragrant.
- Add sliced chicken to the skillet and stir-fry for 6-8 minutes until it starts to brown.
- Add sliced mushrooms to the skillet and continue to stir-fry for another 3-4 minutes until the mushrooms are tender and the chicken is cooked through.
- Add oyster sauce, fish sauce, sugar and chili flakes (if using). Lastly, add Thai basil leaves. Toss everything together until the basil leaves wilt slightly.
- Remove the skillet from heat. Serve the Basil Chicken and Mushroom Stir-Fry immediately over cooked rice.
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Notes
- Use ground chicken breast or thigh—thigh gives a juicier stir-fry.
- Slice mushrooms evenly so they cook at the same rate.
- Adjust heat by adding more or fewer Thai chilies.
- Sweet basil works if you can’t find holy basil.
- Don’t skip the high heat—it helps caramelize the chicken and deepen the flavor.
- Best served immediately with hot jasmine rice.
