Jason Miller
There’s this little street stall I hit up every time I’m in Bangkok — nothing fancy, just a wok, a flame, and the most insane Thai basil chicken you’ve ever tasted. I spent years trying to recreate that smoky, savory, slightly sweet magic at home, and this is it. Ten minutes, one pan, zero excuses not to make it tonight.
aka The Bangkok Street Wok
Ingredients
- 1 lb ground chicken (pasture-raised)
- 2 tablespoons avocado oil
- 4 cloves garlic, minced
- 2–3 Thai chilies, thinly sliced (or 1 teaspoon red pepper flakes)
- 1 large shallot, thinly sliced
- 3 tablespoons coconut aminos
- 1 tablespoon fish sauce (Red Boat recommended)
- 1 teaspoon coconut sugar
- 1 cup packed fresh Thai basil leaves
- Steamed jasmine rice, for serving
Instructions
- Heat the wok: Set a large skillet or wok over high heat. Add 2 tablespoons avocado oil and swirl to coat. Let it get smoking hot — about 30 seconds.
- Cook aromatics: Add the garlic, shallot, and Thai chilies. Stir-fry for 30 seconds until fragrant — don’t let them burn.
- Brown the chicken: Add the ground chicken, breaking it apart with a wooden spoon. Cook for 3–4 minutes until no longer pink, letting some pieces get golden and crispy on the edges.
- Season it: Pour in the coconut aminos, fish sauce, and coconut sugar. Toss everything together and cook for 1 minute until the sauce coats the chicken and reduces slightly.
- Finish with basil: Remove from heat, toss in the Thai basil leaves, and stir until just wilted — about 15 seconds. The residual heat does the work.
- Serve: Spoon over steamed jasmine rice. Top with extra basil and sliced chilies if you like it fiery.
Tips
- No Thai basil? Regular Italian basil works — the flavor is milder but still delicious.
- Make it spicier: Add a drizzle of chili oil or double the Thai chilies.
- Protein swap: Ground turkey or finely diced chicken thighs work perfectly here.
- Keep it low-carb: Serve over cauliflower rice instead of jasmine rice.
- The wok matters: High heat is the secret. If your pan isn’t smoking hot, you’ll steam the chicken instead of getting that crispy texture.
