Name: Spicy Mint Chicken
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 2 to 4 servings
Ingredients: 3 tablespoons oil; 5 Thai chiles, chopped; 2 cloves garlic, chopped; 1 cup ground chicken; 2 tablespoons oyster sauce; 1 teaspoon fish sauce; 1 teaspoon light soy sauce; 1 teaspoon dark mushroom soy sauce; 1 teaspoon sugar; 3 serrano chiles, sliced; Pinch ground black pepper; 2 cups Thai holy basil leaves (can substitute Thai sweet basil or Italian basil); Cooked rice, for serving; 1 cup mixed thinly sliced green and red bell peppers

Directions

Pour oil into a pan over medium heat. Stir-fry Thai chiles and garlic together in the oil until you smell the fragrance. Add the ground chicken and stir-fry until well done. Add the oyster sauce, fish sauce and soy sauces. Mix well, then add the sugar and a little water. Continue to stir-fry and lastly add serrano chiles, black pepper and the Thai basil. Plate the chicken on the side of cooked rice or over rice. Garnish with the bell peppers.

Cook’s Note

Thai basil is readily available in Thai markets and some Chinese markets. Holy basil contibutes the unique flavor of this dish, so only substitute if absolutely necessary.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Jitlada, Los Angeles, CA

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Spicy Mint Chicken

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