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

Ingredients

• 1 lb Ground Chicken
• 4 cloves Garlic
• 2 cups Thai Basil Leaves
• 1 medium Red Bell Pepper
• 3 tablespoons Coconut Aminos
• 1 tablespoon Rice Vinegar
• 1 teaspoon Brown Sugar
• 1/2 teaspoon Red Pepper Flakes
• 2 tablespoons Cooking Oil
• 4 cups Cooked Rice

Instructions

1. 1Place a 12-inch skillet or wok over medium-high heat. Add the 2 tablespoons of cooking oil and heat until it shimmers, about 1 minute.
2. 2Add the 1 lb of ground chicken to the hot skillet. Cook, breaking it apart with a spoon, until it is browned all over and no pink remains, about 5-7 minutes.
3. 3Add the 4 cloves of minced garlic and the 1 medium diced red bell pepper to the skillet with the chicken. Cook, stirring constantly, until the garlic is fragrant and the bell pepper is slightly softened, about 2 minutes.
4. 4Pour in the 3 tablespoons of coconut aminos, 1 tablespoon of rice vinegar, 1 teaspoon of brown sugar, and 1/2 teaspoon of red pepper flakes. Stir everything together to combine.
5. 5Bring the mixture to a simmer. Let it cook, stirring occasionally, until the sauce has reduced slightly and thickened enough to coat the back of a spoon, about 2-3 minutes.
6. 6Add the 2 cups of Thai basil leaves to the skillet. Stir gently until the basil leaves have just wilted, about 30 seconds.
7. 7Serve the Thai basil chicken immediately over the 4 cups of cooked rice.

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