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Chicken Basil with Chili Fish Sauce

Featured in the Honolulu Star-Advertiser on November 5, 2014.



Chicken Basil with Chili Fish Sauce

  • 2 tablespoons vegetable oil
  • 1 tablespoon minced garlic
  • 4 to 6 Thai chili peppers, minced
  • 1/2 pound ground chicken (may substitute with ground pork or ground beef)
  • 3 tablespoons bottled fish sauce
  • 1 to 2 bunches fresh Thai basil, stems removed
  • Cilantro for garnish
  • 1 cucumber, sliced
  • 2 lime wedges

Chili Fish Sauce (optional):

  • 1 shallot, sliced (may substitute with garlic)
  • 1 to 4 Thai chili peppers, sliced
  • 2 tablespoons fish sauce
  • 1 tablespoon fresh lime juice


In a sauté pan, heat oil; sauté garlic and chili peppers over high heat. When garlic starts to brown, add ground chicken stirring constantly. Keep stirring until liquid evaporates. Add fish sauce and basil. Mix to combine and remove from heat. Serve with hot rice, cucumbers, lime wedges and chili fish sauce. Makes 2 servings.

Chili Fish Sauce:
Place all ingredients in a sauce dish; stir to combine.

Approximate Nutrient Analysis per serving (without optional chili fish sauce):
350 calories, 24 g fat, 3.5 g saturated fat, 100 mg cholesterol, 2200 mg sodium, 11 g carbohydrate, 2 g fiber, 4 g sugar, 23 g protein


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