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Servings 4

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

  1. 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.

  2. 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.

  3. Add in the chicken broth and thai basil, turn down the heat, and cook until the basil leaves wilt down.

  4. Serve over some cooked white rice and enjoy!