Minced Ginger Basil Chicken

Basil is one of my favorite flavors. As much as I love having a fresh basil plant growing in my kitchen, the minced basil tubes are totally acceptable in my book. I used it for this recipe and no one should hesitate to do the same.

  • 1 lb ground chicken
  • 1 yellow onion, thinly sliced
  • 1 bell pepper, seeded and sliced
  • 2 tbsp minced basil (or 1/2 cup fresh, coarsely chopped)
  • 2 cloves garlic, minced.
  • 2 tbsp ginger, minced
  • 2 tbsp sesame oil
  • 4 tbsp teriyaki sauce
  • 2 tbsp soy sauce
  • 1.5 cups rice


Bring rice and 2 cups of water to a boil, reduce to simmer, cover and set timer for 20 min. After timer, turn off heat and allow to rest while covered until serving.

Brown ground chicken in 1 tbsp olive oil, season with a pinch of salt and pepper. Cook until 165F.

Slice lengthwise onion and seeded bell pepper.

Once chicken is browned, remove to bowl and add 1 tbsp olive oil to same pan. Add onion and bell pepper.

Once onions are soft, add chicken (and juices from bowl), ginger, garlic, basil and sauces. Mix thoroughly bringing everything up to temperature.

Serve over rice. Add Thai garlic paste for heat.

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