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
- Dice chilis and garlic, then grind into a paste (See Note 3)
- 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.
- Add chicken in small bits at the time, stir continuously until chicken is thoroughly cooked.
- Add juice and sauces, stir until well mixed.
- Fold in basil. Remove from heat immediately, so the basil doesn’t overcook. SERVE OVER RICE..it’s wonderful.
Eggs
- Fill bottom of a small frying pan with oil
- 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.
- 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.