It's possible that I've posted about four different versions of thai basil chicken. This one was fantastic and super quick! Planning to make it again this week and I'm thinking I'll toss in more thai basil (because I grew my own this year and it's THRIVING!), some cut green beans and possibly throw on a fried egg. It's really the best meal.. like ever!
Ingredients
3 to 4 tablespoons oil
3 Thai bird chilies or holland chilies (de-seeded if desired and thinly sliced)
3 shallots (thinly sliced)
5 cloves garlic (sliced)
1 pound ground chicken
2 teaspoons sugar (or honey)
2 tablespoons soy sauce
1 tablespoon fish sauce
1/3 cup low sodium chicken broth (or water)
1 bunch holy or Thai basil leaves
Instructions
In a wok over high heat, add the oil, chilies, shallots and garlic, and fry for 1-2 minutes. Add the ground chicken and stir-fry for 2 minutes, breaking up the chicken into small bits.
Add the sugar, soy sauce, and fish sauce. Stir-fry for another minute and deglaze the pan with the broth. Because your pan is over high heat, the liquid should cook off very quickly.
Add the basil, and stir-fry until wilted. Serve over rice.
XOXO
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