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Thai Basil Chicken

October 11, 2022
from NYT Cooking


  • 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)


  1. 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.
  2. 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.
  3. 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.
  4. Serve over rice, and top with a crispy fried egg, if desired. Serve with additional Thai seasoning to sprinkle on top, according to taste.

From → basil, Chicken, pepper, Recipes

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