Another recipe taken from the excellent Woks Of Life website. I pretty much followed it except that I used turkey mince instead of chicken and I garnished the dish with some roasted peanuts for extra texture.
However, in the interests of fairness, I will reproduce their original recipe rather than my copy. I urge people to cook this. It is quick and incredibly tasty.
- 3 to 4 tablespoons oil
- 3 Thai bird or holland chilies, de-seeded (if desired) and thinly sliced
- 3 shallots, thinly sliced
- 5 cloves garlic, sliced
- 1 pound ground chicken
- 2 teaspoons sugar or honey
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1/3 cup low sodium chicken broth or water
- 1 bunch holy basil or Thai basil leaves
In a wok over high heat, add the oil, chilies, shallots and garlic, and fry for 1-2 minutes, until softened and just starting to brown at the edges.
Add the ground chicken and stir-fry for 2 minutes, breaking up the chicken into small bits.
Add the sugar, soy sauce, and fish sauce. Stir-fry for another minute and deglaze the pan with the broth. Because your pan is over high heat, the liquid should cook off very quickly. Add the basil, and stir-fry until wilted.
Serve over rice.