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

Ingredients

• about 450 g Ground Chicken
• 1 cup Thai Basil
• 3 cloves Garlic
• 2-4 number Bird's Eye Chilies
• 3 tablespoons Soy Sauce (low sodium)
• 1 tablespoon Brown Sugar
• 2 tablespoons Vegetable Oil
• 4 cups Cooked Rice

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

Instructions

1. 1Place a 30.48 cm wok or large skillet over high heat and add the 2 tablespoons of vegetable oil. Heat the oil until it shimmers, which should take about 1-2 minutes.
2. 2Add the 3 cloves of minced garlic and 2-4 bird's eye chilies to the hot oil. Stir-fry for about 30 seconds, until the garlic is fragrant and just beginning to turn golden. Be careful not to burn the garlic.
3. 3Add the about 450 g of ground chicken to the wok. Break up the chicken with your spoon and stir-fry for 5-7 minutes, until it is completely cooked through and no longer pink. The chicken should be browned in spots.
4. 4Pour in the 3 tablespoons of soy sauce and add the 1 tablespoon of brown sugar. Stir well to combine everything with the chicken and cook for another minute.
5. 5Add the 1 cup of Thai basil leaves to the wok. Stir-fry for about 30-60 seconds, just until the basil leaves begin to wilt.
6. 6Serve the spicy Thai basil chicken immediately over the 4 cups of cooked rice.

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