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Thai Basil Chicken/ Pheasant

Thai Basil Chicken / Pheasant

Fragrant, flavorful and simple, Thai Basil Chicken (or Pheasant) is a great weeknight family pleaser.


  • Medium sized frying pan
  • Pie plate or large shallow bowl
  • Cutting board or dry flat surface


  • 2 large garlic cloves
  • ¾" piece (1 tablespoons) ginger
  • 1-3 thai red or green chilis
  • 1/4 cup fresh cilantro leaves
  • 1/4 cup + 2 tablespoons fresh basil or thai basil leaves
  • 2 tablespoons fish sauce
  • 1 lbs of ground pheasant or chicken
  • 1 medium onion diced fine
  • 1 +1 tablespoons sesame oil
  • 1 bag or small box of baby spinach
  • 2 teaspoon oyster sauce
  • 1 teaspoon sugar
  • Juice of ½ lime


  • Cooked rice
  • Avocado sliced thin
  • Mango sliced thin


  • In a small food processor, add garlic cloves, ginger, sriracha, cilantro leaves and ¼ cup basil leaves. Pulse herbs until fine.
  • On low-medium heat, add 1 tablespoon sesame oil to a medium sized frying pan. Once pan is warm, add onion and finely processed herb mixture from the food processor. Cook until onions are softened about 5 minutes.
  • Add ground pheasant /chicken and 1 tablespoon sesame oil to the frying pan. Cook ground meat gently while breaking it up into small pieces, about 5-8 minutes.
  • While the ground meat is cooking, add spinach in 2-3 batches to wilt.
  • Stir in oyster sauce, sugar and torn basil leaves to the frying pan and cook for 1 minute until well combined.
  • Turn heat off the pan and set aside.
  • Squeeze juice of ½ lime onto basil pheasant/ chicken mixture
  • Serve on a bed of rice with a sunny side up egg and avocado for creamy texture. Mango adds a fresh contrast and zing to the dish. Yum!