Follow these steps for perfect results
vegetable oil
white onion
chopped
fresh basil
chopped
garlic
green onions
chopped
Thai red chili peppers
seeded and cut into strips
freshly grated ginger
freshly grated
ground chicken
fish sauce
dark brown sugar
Heat vegetable oil in a wok or large skillet over medium-high heat.
Add chopped white onion, fresh basil, garlic, green onions, Thai red chili peppers, and grated ginger to the hot oil.
Sauté the aromatics until the onions soften, about 2-3 minutes.
Add ground chicken to the wok and sauté until browned, breaking it up with a spatula.
In a small bowl, mix fish sauce and dark brown sugar together.
Pour the fish sauce mixture into the chicken and basil mixture and stir to coat evenly.
Continue to sauté for another 3 to 4 minutes, ensuring the chicken is cooked through and the sauce has thickened slightly.
Serve immediately with rice.
Expert advice for the best results
Adjust the amount of chili peppers to your desired level of spiciness.
Serve with a fried egg on top for added richness.
Garnish with extra fresh basil leaves.
If Thai basil is unavailable, use Italian basil, but add it at the very end of cooking to preserve its flavor.
Everything you need to know before you start
10 minutes
Can be prepped ahead by chopping vegetables and mixing the sauce.
Serve hot over rice in a bowl, garnished with fresh basil.
Serve with steamed jasmine rice.
Offer a side of cucumber slices for a refreshing contrast.
Serve with a lime wedge for extra acidity.
Complements the spice and savoriness.
Acidity cuts through the richness.
Discover the story behind this recipe
Common street food and home-cooked dish.
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