Thai Basil Chicken

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Super easy, super fast, super good. I used some minute rice to serve it over and was done with the whole thing in less than 20 minutes. Flavor wise it’s a bit spicy and a bit sweet and that’s how I like it.

Ingredients

  • 1.5 lbs ground chicken
  • 1.5 cup basil
  • 10 cloves garlic
  • 7-8 Thai chilis (See Note 1)
  • 3 Tbsp soy sauce
  • 2 Tbsp Hoisin Sauce
  • 1/4 cup pineapple juice (See Note 2)
  • 3 Tbsp vegetable oil
  • 4 eggs

Instructions

Thai Basil Chicken

  1. Dice chilis and garlic, then grind into a paste (See Note 3)
  2. Heat oil in wok over high heat (remember HIGH heat is the best for wokking anything). Add chili-garlic paste and stir for 20 seconds.
  3. Add chicken in small bits at the time, stir continuously until chicken is thoroughly cooked.
  4. Add juice and sauces, stir until well mixed.
  5. Fold in basil. Remove from heat immediately, so the basil doesn’t overcook. SERVE OVER RICE..it’s wonderful.

Eggs

  1. Fill bottom of a small frying pan with oil
  2. Once it’s good and hot, drop in the eggs. Fry until edges are nice and crispy, spooning hot oil over eggs to cook the top.
  3. Cook until your desired level of “done”. I personally left it a bit runny so it could go down into the rice…was super good.

NOTES: 1) these have SERIOUS heat to them…so ya know…add volume accordingly…you’ve been warned. 2) Soo this originally called for sugar to be added…but I had some pineapple juice and it was probably better. I’m not crazy about adding just granulated sugar to things. 3) What you don’t have a mortar and pestle? Me neither…I used an ice cream dish and the back of a scoop…got the same result.