Spicy Thai Chicken

One of my favorite ways to be creative in the kitchen is trying to duplicate the amazing flavors I taste in my favorite restaurants. I have enjoyed spicy Thai chicken in a number of restaurants across the country but until recently have never been able to prepare it properly.

The extra-tender slivers of chicken cooked to perfection, are something I can’t replicate at home. It takes super-high heat, seasoned woks and exhaust fans on commercial settings to pull off the “in and out of the pan” cooking method that keeps the chicken so tender and moist.

Then, recently, I had spicy Thai chicken using ground chicken. Suddenly, my regular kitchen heat, standard pans, and exhaust system were no longer a roadblock to this wonderful stir-fry dish being served at home. Using ground chicken means the meat will be tender, even if cooked slower and on lower heat.

No, it’s not truly authentic, so it’s OK to use regular basil if you can’t find Thai basil. But the flavor is everything you crave, and the ease is perfect for a busy weeknight dinner at home.

I hope you enjoy it as much as I have.


Spicy Thai Chicken

  • 2 teaspoons peanut oil
  • 1 pound ground chicken
  • 1 (8oz) package sliced button mushrooms, coarsely chopped
  • 3 cloves fresh garlic, chopped
  • ½ cup fresh basil leaves (sweet basil or Thai basil), sliced into thin ribbons
  • ½ cup sliced green onions
  • 1 medium-size hot red pepper, seeded and chopped
  • ½ cup low-sodium chicken broth
  • 2 tablespoons fish sauce
  • ½ teaspoon sriracha sauce, or more to taste
  • 1 tablespoon cornstarch
  • Hot steamed rice for serving, if desired.

In a large skillet, heat oil over medium-high. Add chicken and mushrooms; stir and cook until chicken is cooked through, about 5 minutes.

Add the garlic, basil, green onions and red pepper. Toss to mix well and wilt basil, about 2 minutes. Reduce heat to low.

In a small bowl, combine chicken broth, soy sauce, fish sauce, sriracha sauce and cornstarch, and whisk well. Add to skillet, and stir and cook until sauce thickens slightly. Serve immediately over hot steamed rice. Makes 4 servings.