Ingredients
- Ground chicken: 1 pound
- Thai basil leaves: 2 cups, packed
- Garlic: 4 cloves, minced
- Thai chilies: 2-4, finely chopped (adjust to your spice preference)
- 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 medium-high heat. Add a tablespoon of oil and swirl to coat. Add the minced garlic and chopped 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. Stir-fry until the chicken is cooked through and no longer pink.
- Step 3: Add the soy sauce, fish sauce, oyster sauce, and sugar to the wok. Stir well to combine the sauces and coat the chicken evenly.
- Step 4: Add the Thai basil leaves to the wok. Stir-fry until the basil wilts and releases its fragrance, about 30 seconds.
- Step 5: Remove the wok from the heat. Serve the Thai basil chicken immediately over rice. You can optionally top with a fried egg.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet or microwave, adding a splash of water or chicken broth if needed to prevent drying.
- Serve over jasmine rice with a fried egg for a truly authentic and satisfying Thai meal.
- Chef's tip: Don't skimp on the Thai basil; the generous amount is key to the dish's signature aroma and flavor!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American