Thai Basil Chicken Pad Krapow Gai No Nuts Or Shellfish 1771028723068 Z7yl

Ingredients

• 1.5 lbs Ground chicken
• 2 cups Thai Holy Basil (or Italian Sweet Basil)
• 5 cloves Garlic cloves, minced
• 4 pieces Thai Bird's Eye chilies, minced
• 2 tablespoons Vegetable oil
• 2 tablespoons Soy sauce (shellfish-free)
• 1 tablespoon Dark soy sauce
• 1 tablespoon Vegan mushroom sauce (oyster sauce substitute)
• 1 teaspoon Coconut sugar
• 2 tablespoons Chicken broth(optional)

Instructions

1. 1

   Pound the garlic and Thai chilies together using a mortar and pestle into a coarse paste.

2. 2

   Heat the vegetable oil in a large wok or skillet over high heat until shimmering.

3. 3

   Add the garlic and chili paste to the wok and stir-fry for 30 seconds until fragrant but not burnt.

4. 4

   Add the ground chicken to the wok, breaking it up into small pieces with a spatula.

5. 5

   Stir-fry the chicken until it is nearly cooked through and most of the moisture has evaporated.

6. 6

   Add the soy sauce, dark soy sauce, mushroom sauce, and sugar; toss well to coat the chicken evenly.

7. 7

   If the mixture is too dry, add a splash of chicken broth to create a light glaze.

8. 8

   Turn off the heat and fold in the fresh basil leaves until they are just wilted.

9. 9

   Serve immediately over steamed jasmine rice, traditionally topped with a crispy fried egg.