Thai Basil Chicken (Pad Krapow) with Chili Garlic Sauce

Ingredients

• 300 g Ground chicken
• 1 cup Thai basil
• 4 cloves Garlic
• 1 to 2 Thai chili (or serrano), finely chopped
• 2 tbsp Chili garlic sauce
• 1 tbsp Soy sauce
• 1 tsp Fish sauce(optional)
• 1 tsp Brown sugar (or palm 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 Thai chili. Roughly tear the Thai basil leaves. In a small bowl, mix chili garlic sauce, soy sauce, fish sauce (if using), brown sugar, and lime juice.

2. 2

   Cook (about 15 minutes): Heat a large skillet or wok over medium-high heat with the oil. Add garlic and chili and stir for 30–60 seconds until fragrant.

3. 3

   Add ground chicken and cook, breaking it up, until browned and cooked through, about 8–10 minutes.

4. 4

   Pour in the sauce and stir to coat the chicken, simmering 1–2 minutes until glossy.

5. 5

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