Thai Basil Chicken Stir-Fry (Pad Krapow) with Jasmine Rice

Ingredients

• 3/4 cup Jasmine rice
• 1.5 cups Water
• 12 oz Ground chicken
• 1 cup Thai basil (or regular basil)
• 3 cloves Garlic
• 1 to 2 Thai chili (or serrano), finely chopped
• 2 tbsp Fish sauce
• 1 tbsp Soy sauce
• 1 tbsp Brown sugar
• 1 tbsp Oyster sauce
• 1.5 tbsp Neutral oil (or canola)
• 1 tsp Cornstarch(optional)
• 1 tbsp Water (for slurry)(optional)

Instructions

1. 1

   Rinse the jasmine rice, then add it to a pot with 1.5 cups water. Bring to a boil, cover, reduce to low, and cook until tender (about 15 minutes). Turn off heat and keep covered.

2. 2

   While the rice cooks, make the sauce: in a small bowl combine fish sauce, soy sauce, brown sugar, and oyster sauce. If using cornstarch, stir it with 1 tbsp water and set aside.

3. 3

   Heat a large skillet or wok over medium-high heat and add the oil. Add garlic and chopped chili and stir-fry for about 30 seconds until fragrant.

4. 4

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

5. 5

   Pour in the sauce and simmer for 1–2 minutes until glossy. If using the cornstarch slurry, stir it in and cook 30–60 seconds to thicken.

6. 6

   Turn off the heat and stir in Thai basil just until wilted (about 30–60 seconds). Serve immediately with the jasmine rice.