Spicy Thai Basil Chicken (Pad Kra Pao)

Ingredients

• 1 lb Ground Chicken
• 1 cup Holy Basil (kra pao)
• 4 cloves Garlic (minced)
• 3-5 Thai Chilies (minced)
• 2 tbsp Soy Sauce (gluten-free)
• 1 tbsp Fish Sauce
• 1 tsp Brown Sugar
• 2 tbsp Vegetable Oil
• 4 cups Jasmine Rice (cooked)

Instructions

1. 1Heat the 2 tablespoons of vegetable oil in a 12-inch wok or large skillet over high heat until the oil shimmers, about 400°F (200°C).
2. 2Add the 4 cloves of minced garlic and the 3-5 minced Thai chilies to the hot oil. Stir-fry constantly until they are very fragrant, about 30 seconds.
3. 3Add the 1 lb of ground chicken to the wok. Stir-fry, breaking up the meat with a spoon, until the chicken is completely cooked through and no longer pink, reaching an internal temperature of 165°F (74°C), about 5-7 minutes.
4. 4Pour in the 2 tablespoons of gluten-free soy sauce, 1 tablespoon of fish sauce, and 1 teaspoon of brown sugar. Stir well to combine everything in the wok.
5. 5Add the 1 cup of holy basil (kra pao) leaves to the wok. Stir gently for about 30 seconds, just until the basil leaves begin to wilt.
6. 6Serve the spicy Thai basil chicken immediately over the 4 cups of cooked jasmine rice.

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