Ingredients
- Ground chicken: 1 pound
- Thai basil: 2 cups, packed
- Garlic: 4 cloves, minced
- Thai chilies: 2-4, minced (adjust to spice preference)
- Soy sauce: 2 tablespoons
- Fish sauce: 1 tablespoon
- Oyster sauce: 1 tablespoon
- Sugar: 1 teaspoon
Instructions
- Step 1: Heat oil in a wok or large skillet over medium-high heat. Add minced garlic and chilies and stir-fry for about 30 seconds until fragrant. Be careful not to burn the garlic.
- Step 2: Add the ground chicken to the wok and break it up with a spatula. Cook until the chicken is no longer pink and is cooked through.
- Step 3: In a small bowl, whisk together the soy sauce, fish sauce, oyster sauce, and sugar.
- Step 4: Pour the sauce mixture over the cooked chicken and stir-fry for about a minute, ensuring the chicken is evenly coated.
- Step 5: Add the Thai basil to the wok and stir-fry until the basil is wilted and fragrant, about 30 seconds.
- Step 6: Serve immediately over rice, optionally topped with a fried egg.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results when reheating, add a splash of water to the chicken before microwaving to prevent it from drying out.
- Serve over jasmine rice with a crispy fried egg for an authentic and satisfying Thai meal.
- Don't overcrowd the wok; cook the chicken in batches if needed to ensure proper browning and prevent steaming.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American