Ingredients
- 3 tablespoons canola oil
- 1 tablespoon chopped garlic
- 1 to 2 tablespoons chopped Thai chile pepper
- 8 ounces ground chicken breast
- 1/2 cup sliced white mushrooms
- 1 1/2 tablespoons fish sauce
- 1 tablespoon oyster sauce
- 1/2 tablespoon sugar
- 1/2 tablespoon sweet soy sauce (optional)
- 1/3 cup chicken stock
- 1/2 cup sliced red bell pepper (optional)
- 1/2 cup Thai holy basil (Ga-Prao)
- Salt
- Steamed jasmine rice
Directions
Heat the oil in a large saucepan or wok at high heat. Stir in the chopped garlic and cook until it is golden brown. Add the Thai chile pepper and stir well.
Add the ground chicken and cook it just halfway done. Reduce the heat to medium and add the mushrooms, fish sauce, oyster sauce, sugar, sweet soy sauce, and chicken stock. Mix well.
When all the ingredients are cooked, add the red bell pepper and the Thai holy basil. Mix well and season to taste with salt. Serve over steamed jasmine rice.
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By rbidaho
on January 20, 2013
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Fabulous! I too, used chicken breast sliced thin. Very authentic flavor, better than most I have had in restaurants.
By almndxeyez_4691820
Irvine, CA
on May 15, 2012
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I thought that this dish was gonna' be an abomination as we had just gotten back from Thailand 2 weeks ago. But we had chicken that was sitting in the fridge for days & it had to be used.
Tweaks. I used sliced chicken breast instead of ground chicken breast. Also, like a past reviewer, I added some lemongrass. I ditched the sweet soy sauce & subbed the sugar out w/ agave syrup (figured this would distribute better. & used a lot more Thai chilis (like 20 of them for those of us who like it explosively hot.
& WOW. This dish was to die for! I actually don't care for chicken breast: it's only in the house because my husband eats it. This recipe left the chicken moist & full of flavor. The basil really makes the dish & should not be left out. Will definitely add this to our rotation!!
By knitnsoap
Boynton Beach, FL
on August 09, 2011
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Outstanding! I did use small bite sized pieces of chicken instead of ground. Used some fresh shitake mushrooms, not button (they have more flavor. I also used fresh Thai bail that I grow on my patio. And I omitted the salt The sauce was fabulous just the same. Plan on making this many times more. A sprinkle of cilantro over the dish with jasmine rice...YUM! Very authentic!
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