Thai Basil Chicken Stir-Fry (Soy-Free)

Ingredients

• about 450 g Ground Chicken
• 1 cup Thai Basil
• 3 cloves Garlic (minced)
• 1-2 whole Bird's Eye Chili (minced)
• 2 tbsp Fish Sauce
• 1 tbsp Palm Sugar
• 1 tbsp Lime Juice
• 2 tbsp 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 medium-high heat. Add the 2 tablespoons of vegetable oil and heat until it shimmers, about 1 minute.
2. 2Add the 3 cloves of minced garlic and the 1-2 minced bird's eye chilies to the hot oil. Stir-fry for 30 seconds, or until you can smell their fragrance, being careful not to burn them.
3. 3Add the about 450 g of ground chicken to the wok. Cook, using a spoon to break up the meat into smaller pieces, for 5-7 minutes, until the chicken is no longer pink and is browned. The internal temperature should reach 74°C.
4. 4Pour in the 2 tablespoons of fish sauce and add the 1 tablespoon of palm sugar and the 1 tablespoon of lime juice. Stir everything together until the palm sugar has dissolved, about 1 minute.
5. 5Add the 1 cup of Thai basil to the wok. Stir-fry for 1-2 minutes, just until the basil leaves begin to wilt.
6. 6Serve the Thai basil chicken immediately over the 4 cups of cooked rice.

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