Salty, spicy, basil-ly. It's traditional to use dark meat but I like white meat. Served with steamed rice and an unseasoned runny egg. I served the chili flakes on the side so my kid can eat it but the dish makes more sense if you add the chili. Add the chili! Cooking goes fast so I recommend prepping and measuring all the ingredients and setting them by the stove.
Ingredients
- 1 chicken breast, ground
- 1 cup thai basil, rinsed and picked over
- 3 garlic cloves, minced
- 1 shallot, minced
- 1 tbsp ground chili peppers
- 1 tbsp fish sauce
- 2 tbsp rice wine
- 2 tsp light soy sauce
- tiniest pinch of salt
- 2 tbsp cooking oil
Directions
PREP - 20 minutes
Process chicken breast in food processor. Set aside. Mince garlic and shallot. Rinse thai basil and pick over tender leaves. Leave basil wet.
COOK - 10 minutes
Heat wok or frying pan with oil over medium/medium high heat. Add garlic, shallots and chili flakes. Fry til fragrant. Add chicken breast and cook til 3/4 of the way done. Add rice wine to side of the wok and allow it to evaporate. Add fish sauce to side of the wok and toss into chicken. Add soy sauce and salt directly onto chicken. Toss. Throw in thai basil and remove from heat as soon as it wilts.
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