Thai Basil Chicken (Print Version)
# Ingredients:
→ For the Stir Fry Base
01 -
8 oz ground chicken
02 -
½ cup brown onion or shallots, roughly chopped
03 -
5 cloves garlic, minced
04 -
½ cup Thai basil leaves (or regular basil if you can't find Thai)
05 -
1 medium red chili, roughly chopped
06 -
1 medium green chili, roughly chopped
07 -
Avocado oil for cooking
→ For the Sauce
08 -
1 tablespoon each: light soy sauce, dark soy sauce
09 -
1 tablespoon maple syrup (or 2 teaspoons honey)
10 -
1 teaspoon garlic chili sauce or sriracha
11 -
1 tablespoon each: oyster sauce, fish sauce
→ For Serving
12 -
1 cup uncooked rice
13 -
2 eggs for frying
14 -
2-3 green onions, sliced
15 -
Extra basil leaves
16 -
Sesame seeds for sprinkling
17 -
Prawn crackers (optional but recommended)
# Instructions:
01 -
Get your garlic and chilies finely chopped. If using a garlic press for the garlic, that works great too.
02 -
Get your wok or pan nice and hot over medium-high heat. Add enough oil to coat the bottom, then toss in your onions or shallots. Let them cook for a few minutes until they're starting to soften, then add your garlic and green chili. Let those aromatics do their thing for about 30 seconds.
03 -
Add your ground chicken to the pan. Break it up and cook until it's just done - you want it cooked through but still juicy.
04 -
Pour in all your sauces, add the red chili, and toss in that fragrant basil. Give everything a good stir until the basil starts to wilt but is still bright green. If things look a bit dry, splash in some water to create more sauce.
05 -
Pile your chicken mixture over hot steamed rice, top with a perfectly fried egg, and sprinkle with green onions, extra basil, and sesame seeds. Add some prawn crackers on the side for extra crunch.
# Notes:
01 -
This dish keeps well in the fridge for 2-3 days
02 -
When reheating, add a splash of broth or water to keep it from drying out
03 -
Any hot sauce can work - Valentina or Frank's are good alternatives