Description
A quick, spicy, and satisfying dish that’s just like your favorite street food, packed with the bold flavors of garlic, chilies, and Thai basil.
Ingredients
Main Ingredients
- 1 lb ground chicken (You can also use finely chopped chicken.)
- 4 cloves garlic, minced (A lot for flavor.)
- 2-5 pieces Thai chilies, or to taste (Adjust based on your spice preference.)
- 1 cup Thai basil leaves (This is a key ingredient for authentic flavor.)
- 2 tbsp fish sauce (Adds saltiness and depth.)
- 1 tbsp oyster sauce (For sweetness and depth.)
- 1 tbsp soy sauce (For savory balance.)
- 1 tsp sugar (To round out flavors.)
- 2 tbsp neutral oil (Canola or avocado oil.)
Optional Toppings
- 4 pieces fried eggs (For serving on top.)
- 2 cups jasmine rice (For serving.)
Instructions
Preparation
- Prepare the sauce by mixing oyster sauce, fish sauce, soy sauce, and sugar in a small bowl. Taste and adjust as necessary.
- Smash and chop garlic and chilies (use mortar and pestle or chop finely).
Cooking
- Heat oil in a wok or large skillet over medium-high heat. Add minced garlic and chopped chilies, stir-frying for 15-30 seconds until fragrant.
- Add ground chicken and break it up, stirring until mostly cooked through.
- Pour in the sauce and stir, allowing it to bubble for a minute until it clings to the chicken.
- Turn off the heat and toss in Thai basil until wilted.
Serving
- Serve immediately over hot jasmine rice and top with a fried egg if desired.
Notes
For a less spicy dish, use fewer chilies. You can store the leftovers in an airtight container for up to 3 days in the fridge. Reheat in a skillet with a splash of water.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: dinner, Main Course
- Cuisine: Thai