Thai Basil Chicken (Pad Kra Pao Gai) with Rice

Ingredients

• about 450 g Ground Chicken
• 2 cups Thai Basil Leaves
• 1 medium Red Bell Pepper
• 4 cloves Garlic
• 2 small Bird's Eye Chili
• 3 tablespoons Soy Sauce
• 2 tablespoons Oyster Sauce
• 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. 1Mince garlic and chili (remove seeds for less spice). Slice red bell pepper.
2. 2Heat vegetable oil in a wok or large skillet over high heat.
3. 3Add garlic and chili and stir-fry for 30 seconds until fragrant.
4. 4Add ground chicken and cook, breaking it up with a spatula, until browned.
5. 5Add soy sauce, oyster sauce, and brown sugar. Stir well to combine.
6. 6Add red bell pepper and cook for 2 minutes until slightly softened.
7. 7Stir in Thai basil leaves and cook until wilted, about 30 seconds.
8. 8Serve hot over cooked rice.

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