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Who doesn’t love Thai food? Well, now you can skip the delivery fees and make it at home!
This makes for a great weeknight meal because it cooks in just minutes… and an even better meal prep for weekday lunches! The recipe does call for Thai basil leaves but 100% works with just regular basil. You can also add in more chilies if you’d like.. I like a tiny kick of heat but nothing overwhelming so 2 chilies was enough for me but 3 or 4 would definitely kick it up a notch!
Ingredients
- 2-3 tablespoons neutral cooking oil I use avocado oil
- 2 shallots sliced thin
- 4 cloves garlic sliced
- 1 1-inch knob ginger minced
- 2 thai chilies (you can also substitute 1 serrano pepper) de-seeded and sliced thin
- 1 pound ground chicken
- 4 tablespoons coconut aminos or soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 tablespoon honey
- 1/4 cup chicken broth or bone broth
- 1 large bunch Thai basil leaves or regular basil
Instructions
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Heat oil in a large wok (if you have one, otherwise us a large non stick pan preferably with high sides) on high heat. Add in shallots, garlic, ginger and chilies and stir for about 2 minutes. Add in the ground chicken, breaking it up into smaller pieces as it cooks.
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After 2-3 minutes, add in coconut aminos/soy sauce, fish sauce, oyster sauce, sesame oil and honey and mix thoroughly while still using the spoon to further break up the chicken.
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Add in the chicken broth and thai basil, turn down the heat, and cook until the basil leaves wilt down.
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Serve over some cooked white rice and enjoy!
Tania
August 20, 2019Making this for the third time in a month. It’s SO good. So easy. So quick.