Dairy-Free Thai Basil Chicken (Pad Kra Pao Gai)

Instructions

1. 1Finely mince the 4 cloves of garlic and the 2 Thai chili peppers. Measure out the about 450 g Ground Chicken, 1 cup Holy Basil, 2 tbsp Soy Sauce, 2 tbsp Oyster Sauce (Vegan), 1 tbsp Fish Sauce, 1 tsp Sugar, and 1 tbsp Vegetable Oil.
2. 2To cook the 4 cups Jasmine Rice, combine it with 6 cups of water in a medium saucepan. Bring the water to a boil over high heat, then reduce the heat to low, cover the saucepan, and simmer for 15-20 minutes, or until all the water is absorbed and the rice is tender. Keep the cooked rice warm until serving.
3. 3Heat the 1 tbsp Vegetable Oil in a large wok or about 30 cm skillet over high heat, approximately 204°C.
4. 4Add the finely minced 4 cloves of garlic and the finely minced 2 Thai chili peppers to the hot 1 tbsp Vegetable Oil. Stir-fry for 30-60 seconds, until they become fragrant and lightly golden, being careful not to burn them.
5. 5Add the about 450 g Ground Chicken to the wok or skillet. Break up the ground chicken with your spoon and stir-fry for 5-7 minutes over high heat, until it is completely cooked through and no pink remains. The internal temperature of the chicken should reach 74°C.
6. 6Pour in the 2 tbsp Soy Sauce, 2 tbsp Oyster Sauce (Vegan), 1 tbsp Fish Sauce, and 1 tsp Sugar. Stir well to combine all of these ingredients thoroughly with the cooked about 450 g Ground Chicken.
7. 7Add the 1 cup Holy Basil to the wok or skillet. Continue to stir-fry for 1-2 minutes, just until the holy basil leaves wilt and turn a darker green.
8. 8Serve the Dairy-Free Thai Basil Chicken immediately over the cooked 4 cups Jasmine Rice.

Substitutions

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