THAI BASIL CHICKEN (EASY GAI PAD KRAPOW)

So this recipe was a little harder to make than it should have been.  Basically the Kroger had no ingredients the first time we tried to make it (and didn't). The second attempt, D decided to add green beans to bulk it up.

It tasted pretty good, but needed some heat (hence the Sambal).

Thai Basil Chicken (Easy Gai Pad Krapow)

Photo by ALB

Prep time: 3 mins
Cook time: 7 mins
Total time: 10 mins

This Thai basil chicken recipe takes just 3 minutes to prepare and 7 minutes to cook. Served along with steamed rice, it's restaurant food, fast.

Adapted from The Woks of Life
Recipe type: Chicken and Poultry
Cuisine: Thai
Serves: 4 servings

Ingredients
1 tablespoons oil
3 Thai bird or holland chilies, de-seeded (if desired) and thinly sliced (I'm not hunting down these chilies...D used jalapenos we had growing)
3 shallots, thinly sliced
5 cloves garlic, sliced
1 pound ground chicken
2 teaspoons sugar or honey (my guess is D used honey)
2 tablespoons soy sauce
1 tablespoon fish sauce
⅓ cup low sodium chicken broth or water (D used broth)
1 bunch holy or Thai basil leaves (since Kroger doesn't sell basil, good luck trying to find special basil).
Add 1/2 to 1 lb of green beans)

Instructions
In a wok (or a Dutch Oven) over high heat, add the oil, chilies, shallots and garlic, and fry for 1-2 minutes. 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 and green beans. 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.

6 Smart Points (my additions/subtractions at 4 servings)