Ingredients
Scale
- 2 tablespoons neutral oil
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 2 tablespoons chicken broth
- 1 pound ground chicken
- 2 medium shallots, sliced
- 2 cloves garlic, minced
- 3-4 Thai bird chilies
- 1 cup holy basil leaves
Instructions
- Preheat the wok over high heat for about 2 minutes. Add the oil and let it shimmer.
- Toss in the Thai bird chilies, sliced shallots, and minced garlic, stirring for 1-2 minutes until fragrant.
- Add the ground chicken and break it up as it cooks for about 2 minutes until browned and cooked through.
- Stir in the sugar, soy sauce, and fish sauce, and cook for another minute as the sauce thickens.
- Pour in the chicken broth to deglaze the wok, scraping up any bits, and cook for 1-2 more minutes.
- Add the basil and stir-fry for an additional 30 seconds until it wilts.
- Serve hot over steamed rice.
Notes
- Maintain high heat while cooking and stir continuously to avoid burning.
- Adjust spice levels by varying the number of chilies used.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Chicken
- Method: Stir-Fry
- Cuisine: Thai