Thai Basil Chicken (Pad Krapow Gai)

Ingredients

• 300 g ground chicken (minced chicken)
• 1 cup Thai holy basil (or sweet basil)
• 3 cloves garlic, finely chopped
• 2 Thai chilies (or serrano), finely chopped
• 1.5 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tbsp oyster sauce
• 1 tsp brown sugar
• 1 tbsp lime juice
• 1 tbsp neutral oil
• 2 cups cooked jasmine rice

Instructions

1. 1

   Prep (about 10 minutes): Finely chop the garlic and chilies. Roughly tear the basil leaves. Mix soy sauce, fish sauce, oyster sauce, brown sugar, and lime juice in a small bowl.

2. 2

   Cook (about 15 minutes): Heat a wok or large skillet over medium-high heat with the oil. Add garlic and chilies and stir-fry for about 30–45 seconds until fragrant.

3. 3

   Add the minced chicken and stir-fry until browned and cooked through, about 8–10 minutes. Break up any clumps as you cook.

4. 4

   Pour in the sauce mixture and stir to coat the chicken. Simmer and stir for about 2–3 minutes until glossy and slightly thickened.

5. 5

   Turn off the heat and add the basil. Stir just until wilted, about 30–60 seconds. Serve immediately over jasmine rice.