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Yields:
4 serving(s)
Prep Time:
15 mins
Total Time:
35 mins
Cal/Serv:
554
Grown throughout Southeast Asia, Thai basil is - no surprise here - used quite predominantly in Thailand, as well as in Vietnam, Laos, Taiwan, and Cambodia. It's a bit sweeter than traditional basil, with a more pronounced floral note, and a slight licorice-y bite. Here, we combine it with a slew of aromatics and veggies (red pepper, shallots, garlic, chilies), and then infuse the chicken with all of this deliciousness. The sauce on this is incredible; don't be anxious about the fish and/or oyster sauces, they lend a bright, salty flavor that isn't fishy at all. Cook up a heaping mound of white rice, spoon a ton of this over the top, and you're set!
Have you made this yet? let us know how it went in the comments below!
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Ingredients
- 3 Tbsp.
canola oil
- 1
red bell pepper, stemmed, seeded, and chopped
- 3
shallots, thinly sliced
- 5
cloves garlic, thinly sliced
- 2 lb.
ground chicken
- 2
Thai bird's eye chilis, thinly sliced
- 1/3 cup
low-sodium chicken broth
- 1/4 cup
oyster sauce
- 1 tsp.
fish sauce
- 2 tsp.
granulated sugar
- 2 cups
packed Thai basil leaves
Cooked rice, for serving
Directions
- Step 1In a wok or large cast iron skillet over high heat, heat oil. Add bell pepper, shallots and garlic, and cook, stirring frequently, until golden, about 2 minutes. Add chicken and cook, breaking up the chicken into small bits, until cooked through, about 3 minutes more. Add chilis and toss to combine.
- Step 2Pour chicken broth, oyster sauce, fish sauce, and sugar into the wok and cook, stirring, until thickened. Add basil and toss until wilted.
- Step 3Serve over rice.
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