Chicken Basil

Method14 steps

1. 1

   Step 1: Before heating the wok, combine the 1 tbsp minced garlic with the minced 4–7 Thai chilies. Set this mixture aside and have the ground chicken, fish sauce and oil ready.

   Uses 1 tbsp garlic, minced · 4–7 Thai chili peppers, minced

   
2. 2

   Step 2: Clean the holy basil (1–2 packages) from the 1–2 packages and pick the leaves from their stems.

   Uses 1–2 packages holy basil

   
3. 3

   Step 3: Keep all the picked holy-basil leaves from step 2 ready beside the wok. They shrink during cooking, so use the full prepared leaf supply. Have separately prepared cooked rice and any optional serving accompaniments ready before frying.

   Uses Picked holy-basil leaves

4. 4

   Step 4: Heat the 2 tbsp vegetable oil over high heat. Add the prepared garlic-and-chili mixture from step 1 and fry, stirring closely.

   Uses 2 tbsp vegetable oil · Prepared minced garlic and Thai chilies

   
5. 5

   Step 5: As soon as the garlic in step 4 begins to brown, add the full ½ lb ground chicken.

   Uses Frying garlic and chilies in the oil · ½ lb ground chicken

   
6. 6

   Step 6: Stir the chicken mixture from step 5 constantly, breaking up the meat.

   Uses Ground chicken with fried garlic, chilies and oil

7. 7

   Step 7: Keep stirring the chicken from step 6 as its juices begin to collect in the wok.

   Uses Broken-up chicken stir-fry

8. 8

   Step 8: Continue frying and stirring the chicken from step 7 until its juices evaporate and the ground chicken is fully cooked. Begin checking after about two minutes, but continue as needed until the chicken reaches 74°C (165°F).

   Check ground chicken · 2 minUses Chicken stir-fry and released juices

9. 9

   Step 9: Check the chicken and moisture from step 8. The couple-of-minutes guide varies with heat; keep stirring until the juices have evaporated and the chicken is fully cooked before adding the seasonings.

   Uses Cooked chicken stir-fry to check

10. 10

    Step 10: Add all the 3 tbsp fish sauce to the cooked chicken from step 9 and mix it through.

    Uses Fully cooked chicken, garlic and chilies · 3 tbsp fish sauce

11. 11

    Step 11: Add all the picked holy-basil leaves held ready in step 3 to the seasoned chicken from step 10.

    Uses Fish-sauce-seasoned chicken · Ready picked holy-basil leaves

12. 12

    Step 12: Quickly turn the chicken and basil from step 11 a few times to combine, then immediately remove the wok from the heat and transfer the stir-fry to a serving plate.

    Uses Chicken and holy basil in the wok

13. 13

    Step 13: Serve the hot chicken-and-holy-basil stir-fry from step 12 as two portions, with separately prepared cooked rice.

    Uses Finished chicken and holy-basil stir-fry · Separately prepared cooked rice for serving

14. 14

    Step 14: If desired, accompany the plated dish from step 13 with a separate small bowl of ready chili fish sauce, cucumber slices and lime wedges.

    Uses Plated chicken basil and serving rice · Ready chili-in-fish-sauce condiment, optional for serving · Cucumber slices, optional for serving · Lime wedges, optional for serving