Let me tell you right off the bat that this is not the authentic Thai Basil Chicken but it definitely is inspired by it! Most of the time I will not have all the ingredients required for the authentic version so I substitute. Cooking with ground chicken is comparatively faster than with bigger chicken pieces and is very versatile. And I just love the flavor that aromatic basil leaves imparts. This is a very easy weeknight dinner, with a side of steamed or quick veggie stir-fry and your choice of white or brown rice.
- Ground Chicken - 1 lb
- Onions - 1/2 Cup, finely chopped
- Garlic - 1 tsp, finely chopped
- Green Chili - 2, thinly sliced
- Basil - a chiffonade (rolled up and cut into strips) of a handful of leaves
- Soy sauce - 3 tsp
- Fish Sauce - 1 tsp
- Sugar - 1/2 tsp
- Salt - to taste (caution! soy sauce is salty)
- Oil - 1 tbsp
- Water - 1/4 Cup
In a non-stick pan (I used ceramic) heat up the oil. Add the garlic and onions and cook till the onions turn translucent. Add the ground chicken and fry on medium-high heat till it turns brown. This step will take a few minutes. You need to keep stirring continuously while breaking up the clumps of ground chicken into smaller pieces using your spatula. Once the chicken has browned nicely, reduce the heat a bit and add green chilies, soy sauce, fish sauce, salt, sugar and water. Cook for few more minutes till the sauce coats the chicken bits. Throw in the basil leaves. Stir and toss till the fragrance of the basil leaves starts filling your kitchen. Serve hot with rice.