Spicy Thai Basil Chicken Stir-Fry (Pad Kra Pao Gai)

Ingredients

• 1 lb Ground chicken
• 4 cloves Garlic, minced
• 2-4 small Thai chili peppers, minced
• 3 tbsp Soy sauce
• 2 tbsp Oyster sauce alternative (mushroom sauce)
• 1 tbsp Brown sugar
• 1 tbsp Fish sauce alternative (soy sauce)
• 1 cup Thai basil leaves
• 4 cups Jasmine rice, cooked
• 2 tbsp Vegetable oil

Instructions

1. 1Heat 2 tablespoons of vegetable oil in a wok or large skillet over high heat until the oil shimmers, which is about 400°F (200°C).
2. 2Add the 4 cloves of minced garlic and 2-4 minced Thai chili peppers. Stir-fry for about 30 seconds, or until you can smell their fragrance.
3. 3Add the 1 lb of ground chicken to the skillet. Use a spatula to break up the chicken into smaller pieces and cook, stirring occasionally, until it is completely browned, which should take about 5-7 minutes.
4. 4Pour in the 3 tablespoons of soy sauce, 2 tablespoons of oyster sauce alternative (mushroom sauce), 1 tablespoon of brown sugar, and 1 tablespoon of fish sauce alternative (soy sauce). Stir everything together and cook for 1-2 minutes, allowing the sauce to thicken slightly and coat the chicken.
5. 5Remove the skillet from the heat. Add the 1 cup of Thai basil leaves and stir them into the hot chicken mixture until they just begin to wilt, which will happen very quickly.
6. 6Serve the spicy Thai basil chicken immediately over the 4 cups of cooked jasmine rice.

Substitutions

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