Ingredients
- Ground chicken: 1 pound
- Thai basil: 2 cups, loosely packed
- Garlic: 4 cloves, minced
- Bird's eye chilies: 2-4, minced (adjust to taste)
- Soy sauce: 2 tablespoons
- Fish sauce: 1 tablespoon
- Oyster sauce: 1 tablespoon
- Sugar: 1 teaspoon
Instructions
- Step 1: Heat a wok or large skillet over high heat. Add 1-2 tablespoons of oil.
- Step 2: Add the minced garlic and chilies to the hot oil and stir-fry for about 30 seconds, until fragrant. Be careful not to burn the garlic.
- Step 3: Add the ground chicken to the wok and break it up with a spatula. Cook until the chicken is no longer pink, about 3-5 minutes.
- Step 4: Add the soy sauce, fish sauce, oyster sauce, and sugar to the wok. Stir well to combine and coat the chicken evenly.
- Step 5: Add the Thai basil to the wok and stir-fry for about 1 minute, until the basil is wilted and fragrant.
- Step 6: Serve immediately over rice. A fried egg on top is a common and delicious addition.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat in a skillet over medium heat, adding a splash of water or broth if needed to prevent drying.
- Serve over jasmine rice with a crispy fried egg for a truly authentic Thai experience.
- Don't be shy with the Thai basil; its distinctive flavor is key to this dish, so add more if you love it!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American