Recipe courtesy of Jitlada
Spicy Mint Chicken
- Level: Easy
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 290
- Total Fat
- 16
- Saturated Fat
- 2
- Carbohydrates
- 25
- Dietary Fiber
- 2
- Sugar
- 6
- Protein
- 14
- Cholesterol
- 49
- Sodium
- 519
- Total: 25 min
- Active: 25 min
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.