Just made this last night from a recipe from the O. I really liked it. I order a similar dish to this at a local Thai place but this version is even better because I can control the heat and it is WAY less greasy and less sweet. It is quick to make and fairly cheap...you can make this whole dish with rice in the time it takes to make the rice (even quicker if you prep the veggies ahead of time). I used a couple of fresh Thai bird chiles with their seeds removed, and might have used a third and it clocked in around medium spicy.
Published August 18, 2014
MAKES 4 SERVINGS
A restaurant favorite becomes attainable in the home kitchen by using ground chicken, which stays tender and moist in this easy weeknight stir-fry dish.
To round out this meal, serve the stir-fry with steamed jasmine rice and slices of seasonal melon.
- 2 teaspoons peanut oil
- 1 pound ground chicken
- 1 (8-ounce) package sliced button mushrooms, coarsely chopped
- 3 cloves fresh garlic, chopped
- 1/2 cup fresh basil leaves (sweet basil or Thai basil), sliced in thin ribbons
- 1/2 cup green onions, sliced
- 1 medium-size hot red pepper, seeded and chopped
- 1/2 cup low-sodium chicken broth
- 2 tablespoons low-sodium soy sauce
- 1-1/2 tablespoons fish sauce
- 1/2 teaspoon Sriracha sauce, or more to taste
- 1 tablespoon cornstarch
- Hot steamed rice, for serving if desired
In a large skillet, heat oil over medium-high. Add chicken and mushrooms; stir and cook until chicken is cooked through, about 5 minutes. Break up chicken into small pieces as you stir
Add the garlic, basil, green onions and red pepper. Toss to mix well and wilt basil, about 2 minutes. Reduce heat to low.
In a small bowl, combine chicken broth, soy sauce, fish sauce, Sriracha sauce and cornstarch, and whisk well. Add to skillet and stir and cook until sauce thickens slightly. Adjust seasoning with additional Sriracha sauce, if necessary. Serve immediately over hot steamed rice, if desired.