Spicy Thai Basil Chicken

Hands-on time: 20 min. Total time: 20 min.

Photo: John Autry


2 teaspoons canola oil

½ cup minced shallots

½ cup thinly sliced red bell pepper

4 teaspoons minced fresh garlic

1-pound ground chicken or turkey

2 Thai or serrano chiles, minced

2 teaspoons dark brown sugar

2 teaspoons lower-sodium soy sauce

¼ teaspoon freshly ground black pepper

1 cup fresh basil leaves or 1 tsp dried basil

1 tablespoon fresh lime juice

4 lime wedges (optional)


  1. Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Add shallots; sauté 2 minutes. Add bell peppers; sauté 1 minute. Add garlic; sauté 30 seconds. Remove shallot mixture from pan.
  2. Add chicken; cook 5 minutes or until browned, stirring to crumble. Add chilis; cook 1 minute. Add shallot mixture to pan. Stir in next 3 ingredients (through black pepper); cook 1 minute or until thoroughly heated. Remove pan from heat; stir in basil and juice. Serve with lime wedges, if desired. Serve as a lettuce wrap or over brown rice.


Serves 4 (serving size: about ¾ cup)


CALORIES 250; FAT 14.1g; PROTEIN 21.6g; CARB 10.7g; FIBER; 1.2g; CHOL 98mg; SODIUM 486mg.

Recipe adapted from Cooking Light magazine.

author avatar
Stephanie Ouellette