Description
A quick and flavorful Thai street-food classic featuring spicy ground chicken stir‑fried with basil, chilies, garlic, and served over rice.
Ingredients
Units
Scale
- 1 lb ground chicken
- 4 cloves garlic, minced
- 2–4 Thai bird’s eye chilies, chopped (adjust to taste)
- 1 tbsp vegetable oil
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp oyster sauce
- 2 tsp palm sugar (or brown sugar)
- 1/4 cup chicken broth or water
- 1 cup fresh Thai basil leaves
- Cooked jasmine rice, for serving
- Optional: fried egg per serving
Instructions
- Heat oil in a wok or large skillet over medium‑high heat.
- Add minced garlic and chopped chilies; stir‑fry for 30 seconds until fragrant.
- Add ground chicken, breaking it up; cook 3–4 minutes until no longer pink.
- In a small bowl, whisk soy sauce, fish sauce, oyster sauce, sugar, and broth.
- Pour sauce over chicken and cook 1–2 minutes, until sauce thickens slightly.
- Toss in Thai basil leaves; stir until wilted, about 30 seconds.
- Serve over jasmine rice, with fried egg on top if desired.
Notes
- Adjust chilies for more or less heat.
- Substitute ground turkey or pork for chicken.
- Use regular basil if Thai basil isn’t available.
- Serve with a fried egg for added richness.
Nutrition
- Serving Size: 1 cup stir‑fry + rice (approx. 300g)
- Calories: 400 kcal
- Sugar: 5 g
- Sodium: 900 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 60 mg