Print Friendly Recipe
- 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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