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Thai Basil Chicken with Jasmine Rice
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Course Main Course
Cuisine Thai
Servings 4 people

Equipment

  • Large skillet
  • Saucepan

Ingredients
  

  • 1 pound ground chicken
  • 2 tablespoons vegetable oil
  • 4 garlic cloves, minced
  • 2 Thai chilies, thinly sliced
  • 2 tablespoons oyster sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon fish sauce
  • 1 teaspoon sugar
  • 1 cup fresh Thai basil leaves
  • 4 cups cooked jasmine rice

Instructions
 

  • Heat the vegetable oil in a large skillet over medium-high heat until it shimmers.
  • Add the minced garlic and sliced Thai chilies, then stir for 30 seconds until fragrant.
  • Add the ground chicken and break it up with a spoon. Cook until no pink remains, about 5 minutes.
  • Stir in the oyster sauce, soy sauce, fish sauce, and sugar. Cook for another 2 minutes so the flavors coat the chicken evenly.
  • Remove the skillet from the heat and stir in the Thai basil leaves until they just wilt.
  • Divide the cooked jasmine rice among four bowls and top each with the chicken mixture.

Notes

Serve the dish right after cooking so the basil stays fragrant. If you want milder heat, use only one chili or remove the seeds before slicing. Leftovers reheat well in a skillet with a splash of water to loosen the sauce.
Course: Main Course
Cuisine: Thai
Equipment: Large skillet, Saucepan