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

Ingredients

• about 450 g Ground chicken
• 2 cups Holy basil
• 1 Red bell pepper
• 4 cloves Garlic
• 2 Bird's eye chili
• 3 tablespoons Soy sauce
• 2 tablespoons Oyster sauce (mushroom sauce sub)
• 1 tablespoon Brown sugar
• 1 tablespoon Lime juice
• 2 tablespoons Vegetable oil
• 4 cups Cooked jasmine rice

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

Instructions

1. 1Prepare the ingredients: Mince the 4 cloves of garlic and the 2 bird's eye chilies. Slice the 1 red bell pepper into thin strips, approximately 0.635 cm thick. In a small bowl, combine the 3 tablespoons of soy sauce, 2 tablespoons of mushroom sauce, and 1 tablespoon of brown sugar; stir until the sugar is fully dissolved to create the sauce.
2. 2Heat the 2 tablespoons of vegetable oil in a wok or a large skillet (such as a 30.48 cm skillet) over medium-high heat, which is typically between 176.7-190.6°C (175-190°C). Add the minced 4 cloves of garlic, minced 2 bird's eye chilies, and sliced 1 red bell pepper to the hot oil. Stir-fry for 1 to 2 minutes until the garlic is fragrant and the bell pepper strips begin to soften slightly.
3. 3Add the about 450 g of ground chicken to the wok. Use a spatula to break up the chicken into small pieces. Cook for 5 to 7 minutes, stirring occasionally, until the chicken is fully browned and no pink remains; the internal temperature of the chicken should reach 74°C.
4. 4Pour the prepared sauce (containing the 3 tablespoons of soy sauce, 2 tablespoons of mushroom sauce, and 1 tablespoon of brown sugar) into the wok with the cooked chicken and vegetables. Stir everything together thoroughly to ensure all ingredients are coated. Continue to cook for 2 minutes, allowing the sauce to heat through and thicken slightly.
5. 5Add the 2 cups of holy basil and the 1 tablespoon of lime juice to the wok. Stir-fry for 1 to 2 minutes, just until the holy basil wilts and becomes fragrant.
6. 6Immediately divide the Thai Basil Chicken Stir-Fry among four plates. Serve hot over the 4 cups of cooked jasmine rice.

Substitutions

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