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Ground Chicken with Basil
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Excellent in lettuce wraps

Daniel and SusanM

Serves/Makes:4 or more

  • 1 large bunch basil, preferably Thai but Italian is o.k.
  • vegetable oil
  • 5 cloves garlic
  • 7 medium shallots or 1 medium onion
  • 2 fresh green Thai or bird-foot chilis, seeds removed
  • 2 fresh red Thai or bird-foot chilis, seeds removed
  • 1 1 1/2 inch piece fresh ginger
  • 1 lb (.5 kg). ground chicken (dark meat or mix of dark and light)
  • 5 tsp (25 ml) fish sauce (or salt to taste)
  • 1-1/2 tsp (7 ml) brown sugar
  • Peel and finely chop garlic and ginger.
  • Peel and slice shallots.
  • Cut chilis into fine rounds.
  • Wash, dry and julienne basil.
  • Set a heavy frying pan over medium-high heat.
  • When pan is hot, add the oil, heat, and stir-fry garlic, ginger, shallots, and chilis until the garlic begins to brown.
  • Turn heat to high, add basil.
  • Stir a few times and add chicken.
  • Stir-fry until cooked through, breaking up lumps as you go.
  • Add fish sauce and brown sugar.
For an appetizer serve with iceberg or butter lettuce "cups".

As a main dish serve with rice and, optionally, bean sprouts.

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