Thai Basil Chicken
Ingredients
- ¼ cup vegetable oil
- 1 pound ground chicken (preferably dark meat)
- 2 teaspoons minced garlic (from 2 cloves)
- 2 teaspoons granulated sugar
- 1 teaspoon minced fresh bird’s-eye chile or other fresh chile (from 1 chile)
- 8 ounces green beans, trimmed and cut into ½-inch pieces (about 1½ cups)
- 3 tablespoons oyster sauce
- 2 tablespoons fish sauce
- 1 tablespoon Thai seasoning sauce (such as Golden Mountain; see Tip)
- 1 cup loosely packed basil leaves (preferably Thai basil or holy basil)
- Ground white pepper, to taste
- Steamed jasmine rice, for serving
- 4 crispy fried eggs (optional)
Directions
- Heat a wok or large nonstick skillet over medium-high, then swirl in the oil. Once the oil is shimmering, add the ground chicken and cook, actively breaking the chicken up into small pieces, until it is mostly cooked, about 6 minutes.
- Stir in the garlic, sugar and chile until evenly distributed and fragrant, about 2 minutes, then add the green beans, oyster sauce, fish sauce and Thai seasoning, and cook, stirring constantly, until the chicken is fully cooked, the green beans are crisp-tender and the krapow is glossy, about 2 minutes.
- Remove from heat, add the basil and a dash of white pepper and toss to combine. If the sauce seems to cling too tightly to the mixture, add 1 to 2 tablespoons of water to make it loose and glossy.
- Serve over rice, and top with a crispy fried egg, if desired. Serve with additional Thai seasoning to sprinkle on top, according to taste.
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