Thai Basil Chicken Stir-Fry (Pad Krapow Gai)

Ingredients

• about 450 g Ground Chicken
• 1 cup Holy Basil
• 2-3 Thai Chilies
• 4 cloves Garlic
• 3 tbsp Soy Sauce
• 1 tbsp Oyster Sauce (substitute Soy Sauce)
• 1 tsp Sugar
• 2 tbsp Vegetable Oil
• 4 cups Cooked Rice

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

Instructions

1. 1Prepare your aromatics: Finely mince the 4 cloves of garlic and the 2-3 Thai chilies. If you prefer less heat, carefully remove the seeds from the chilies before mincing.
2. 2Heat the oil: Place a wok or large skillet over medium-high heat (approximately 204.4°C / 200°C). Add the 2 tablespoons of vegetable oil and let it heat up until it shimmers, about 1 minute.
3. 3Sauté aromatics: Add the minced garlic and minced chilies to the hot oil. Stir constantly for about 30 seconds, or until they become very fragrant. Be careful not to burn them.
4. 4Cook the chicken: Add the about 450 g of ground chicken to the wok. Use a spatula to break up the meat into small pieces as it cooks. Continue cooking until the chicken is fully browned and no pink remains, about 5-7 minutes.
5. 5Add seasonings: Pour in the 3 tablespoons of soy sauce, the 1 tablespoon of oyster sauce substitute (which is soy sauce), and the 1 teaspoon of sugar. Stir everything together to coat the chicken evenly and cook for another 1-2 minutes, allowing the sauce to slightly thicken.
6. 6Wilt the basil: Add the 1 cup of holy basil leaves to the wok. Stir gently for about 30-60 seconds, just until the basil leaves begin to wilt. Do not overcook the basil.
7. 7Serve: Immediately spoon the Thai basil chicken mixture over the 4 cups of cooked rice. This dish is best enjoyed fresh.

Substitutions

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