Description
A quick weeknight stir-fry featuring bright basil, spicy chiles, and ground chicken in a savory sauce.
Ingredients
Scale
- 500 g (1.1 lb) ground chicken
- 2 tbsp (30 ml) neutral oil (vegetable, canola, or peanut)
- 6 cloves garlic, minced (about 18 g)
- 2 small shallots, thinly sliced (about 60 g)
- 4–6 Thai bird’s-eye chiles, thinly sliced
- 2 tbsp (30 ml) oyster sauce
- 1 tbsp (15 ml) light soy sauce
- 1 tbsp (15 ml) fish sauce
- 1 tsp (4 g) brown sugar (or palm sugar)
- 2 tbsp (30 ml) chicken stock or water
- 1 packed cup Thai holy or sweet basil (about 25–30 g)
- Lime wedges, for serving
- Cooked jasmine rice, to serve
Instructions
- Whisk oyster sauce, light soy sauce, fish sauce, brown sugar, and chicken stock in a small bowl. Mince the garlic and slice the shallots and chiles.
- Set the wok over high heat until it just begins to smoke, about 2 minutes. Add the oil and swirl to coat.
- Add garlic, shallots, and chiles. Stir constantly for 30–45 seconds until fragrant.
- Add the ground chicken, breaking it up with a spatula. Cook for 4–6 minutes until no pink remains.
- Pour the sauce mixture over the chicken and stir. Cook for 1–2 minutes until the sauce thickens slightly.
- Tear the basil leaves and stir them in off the heat until wilted.
- Taste and adjust seasoning if needed. Serve immediately over jasmine rice with lime wedges.
Notes
For a vegetarian option, replace ground chicken with crumbled firm tofu and adjust sauce ingredients.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 470
- Sugar: 6g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 110mg