Ground Chicken Thai Basil Stir Fry Recipe

Ingredients

• 2 Tbsp neutral oil (such as grapeseed oil)
• 3 large scallions, thinly sliced
• 8 cloves garlic, peeled and finely chopped
• 3 Birds eye chiles (Thai chiles), thinly sliced (reduce for less heat)
• 2 medium shallots, peeled and finely chopped
• 2 lb (32oz) ground chicken
• 2 Tbsp low-sodium soy sauce
• 2 Tbsp dark soy sauce
• 2 Tbsp oyster sauce
• 1 Tbsp fish sauce
• 1 Tbsp brown sugar
• 20-30 fresh Thai holy basil leaves (substitute with Thai sweet or Italian basil if needed)
• Cooked Jasmine rice (about 3/4 cup cooked rice per person)
• 2 scallions, thinly sliced
• 1 large fried egg per person (optional but recommended)
• Additional fresh basil leaves

Instructions

1. 1

   Prepare Aromatics: Heat a large wok or skillet over medium heat. Add 2 tablespoons of neutral oil, then stir in the thinly sliced scallions, chopped garlic, sliced Thai chiles, and finely chopped shallots. Cook, stirring occasionally, for about 1-2 minutes until the mixture is fragrant but not burnt.

2. 2

   Cook Ground Chicken: Add the ground chicken to the wok. Using a spatula, break the chicken up into small pieces and cook for 3-5 minutes until it is mostly cooked through.

3. 3

   Add Sauces and Basil: When the chicken is nearly cooked, add the low-sodium soy sauce, dark soy sauce, oyster sauce, fish sauce, and brown sugar. Stir thoroughly to dissolve the sugar and evenly coat the chicken. Then, add the fresh Thai holy basil leaves and cook for an additional 1-2 minutes until the basil has wilted.

4. 4

   Assemble and Serve: Spoon the Thai basil ground chicken generously over steamed jasmine rice portions. Top each serving with a fried egg cooked to your preference, sprinkle with thinly sliced scallions, and garnish with extra fresh basil leaves. Serve immediately for the best flavor and texture.