Thai Basil Ground Chicken and Mushroom Stir-Fry
A quick and flavorful Thai-style stir-fry made with ground chicken, mushrooms, garlic, and fresh basil. Savory, aromatic, and ready in minutes—perfect for a fast, satisfying weeknight meal.
Servings: 4 people
Calories: 938kcal
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.
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.
Nutrition
Calories: 938kcal | Carbohydrates: 52g | Protein: 15.8g | Fat: 77.5g | Saturated Fat: 6.1g | Cholesterol: 22mg | Sodium: 5262mg | Potassium: 819mg | Fiber: 3.1g | Sugar: 32.9g | Calcium: 128mg | Iron: 4mg
