Thai Basil Chicken
Ingredients:
2 tbsp. canola or vegetable oil
3 dried whole Thai red chilies or 1/4 tsp. crushed red peppers, optional
4 garlic cloves, thinly sliced
1 or 2 shallots, thinly sliced
1 small red bell pepper, thinly sliced
1-pound ground chicken, preferably 8% fat
1 tbsp. brown sugar
2 tbsp. soy sauce, dark soy sauce or tamari sauce
1 tbsp. fish sauce
1 large bunch Thai basil or holy basil, leaves picked whole
Cooked rice to serve with
Instructions:
1. In a small bowl, whisk together the brown sugar, soy sauce, and fish sauce. Set aside. Have all your mise en place ready, as it will stir-fry quickly in less 10 minutes.
2. Heat the oil in a wok over medium-high heat and add the garlic, shallots, and chilies. Quickly stir-fry for 1 minute until they start to brown on the edges but don’t burn.
3. Add the red bell peppers and continue to stir-fry for 1-2 minutes.
4. Add the ground chicken, breaking it into small pieces as it cooks. Cook until no longer pink and all the liquid has been evaporated, about 3-4 minutes.
5. Add the sauce and stir-fry for a minute making sure it coats everything.
6. Throw in basil and stir-fry for few seconds until it wilts. Remove the dried chilies before serving.
7. Serve over rice.
Serves 4 small or 2 large.
Adapted from Allrecipes