Thai Basil Chicken Pad Krapow Gai Nut And Shellfish Free 1771028260172 1ort

Ingredients

• 1 pound Ground chicken
• 2 cups Thai holy basil leaves (or sweet basil)
• 5 pieces Garlic cloves, minced
• 3 pieces Thai bird's eye chilies, minced
• 2 tablespoons Soy sauce (shellfish-free)
• 1 tablespoon Dark soy sauce
• 2 tablespoons Vegetable oil
• 1 teaspoon Granulated sugar
• 2 tablespoons Chicken broth (nut-free)(optional)
• 1 piece Shallot, thinly sliced

Instructions

1. 1

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

2. 2

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

3. 3

   Add the garlic-chili paste and sliced shallots, stir-frying for 30 seconds until fragrant.

4. 4

   Add the ground chicken to the wok, breaking it into small pieces with a spatula until browned and cooked through.

5. 5

   Stir in the soy sauce, dark soy sauce, and sugar, tossing well to coat the meat evenly.

6. 6

   If the mixture looks too dry, add the chicken broth to create a light sauce consistency.

7. 7

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

8. 8

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