ground chicken

We happened to be at Market Basket when, sitting all by itself on top of the raspberries, was a single package of Thai basil. At our MB, it’s never in stock—this was the only one in the entire produce section. It felt like the Universe was sending us a sign.

I had made this recipe once before and really enjoyed it, plus it’s one of Lyn’s favorite dishes.

This Thai basil chicken recipe takes just 3 minutes to prepare and 7 minutes to cook. Served along with steamed rice, it’s restaurant food, fast. This was a good find for me it’s from https://thewoksoflife.com

Prep Time 3minutes mins

Cook Time 7minutes mins

Total Time 10minutes mins

Course: Chicken and Poultry

Servings: 4 servings

Author: Sarah

Ingredients

3 to 4 tablespoons oil
3 Thai bird chilies or holland chilies (de-seeded if desired and thinly sliced)
- Steve Note: Could substitute some chili paste 1-2 TBS
3 shallots (thinly sliced)
5 cloves garlic (sliced)
1 pound ground chicken
2 teaspoons sugar (or honey)
2 tablespoons soy sauce
1 tablespoon fish sauce
1/3 cup low sodium chicken broth (or water)
1 bunch holy or Thai basil leaves

Instructions

In a wok over high heat, add the oil, chilies, shallots and garlic, and fry for 1-2 minutes. Add the ground chicken and stir-fry for 2 minutes, breaking up the chicken into small bits.
Add the sugar, soy sauce, and fish sauce. Stir-fry for another minute and deglaze the pan with the broth. Because your pan is over high heat, the liquid should cook off very quickly.
Add the basil, and stir-fry until wilted. Serve over rice.