On Line Cookbook
Ground Chicken with Basil
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
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.

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity

Copyright ©1997-2018 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.