Spicy Dairy-Free Thai Basil Chicken Stir-Fry (Pad Krapow Gai)

Ingredients

• about 450 g Ground Chicken
• 2 tbsp Coconut Oil
• 4 cloves Garlic (minced)
• 2-4 Thai Chilies (minced)
• 3 tbsp Soy Sauce (or Tamari)
• 2 tbsp Oyster Sauce (Vegan)
• 1 tbsp Brown Sugar
• 1 tbsp Fish Sauce (Vegan)
• 1 cup Thai Basil Leaves
• 4 cups Cooked Rice
• 4 Lime Wedges

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Heat coconut oil in a wok or large skillet over high heat.
2. 2Add ground chicken and cook, breaking it up with a spoon, until browned.
3. 3Add garlic and Thai chilies and cook for 1 minute, until fragrant.
4. 4Stir in soy sauce, vegan oyster sauce, brown sugar, and vegan fish sauce.
5. 5Bring to a simmer and cook for 2-3 minutes, until sauce has thickened slightly.
6. 6Stir in Thai basil leaves until wilted.
7. 7Serve hot over cooked rice with lime wedges.

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