GARLIC LOVERS THAI BASIL CHICKEN

INGREDIENTS:

THAI BASIL CHICKEN STIR FRY:

• 1 ½ pound chicken breasts, chopped into small pieces (see notes)
• 12 cloves garlic
• 4-12 birds eye chilies (see notes)
• 1 shallot, finely minced
• 1 tablespoon oil
• 2 cups holy basil

SAUCE:

• 3 tablespoons light soy sauce
• 1 tablespoon oyster sauce
• 2 tablespoons golden mountain sauce
• 2 teaspoons fish sauce
• 1 tablespoon sugar
• ½ teaspoon black pepper

DIRECTIONS:

1. PULSE: add the garlic cloves and the bird’s eye chilies to a mortar and pestle and break them down. Alternately, you can do this in a small spice grinder or a food processor; set aside.
2. SAUCE: Mix the ingredients for the sauce along with 3 tablespoons of water in a small bowl, set aside.
3. BASIL CHICKEN: Heat the oil in a large skillet over medium-high heat and fry the chili and garlic along with the minced shallot for roughly 1 minute or until fragrant, then, add the chicken. Crumble the chicken using a wooden spoon the way you’d crumble ground beef and let it cook for 3-4 minutes. Drizzle in the prepared sauce and stir to combine. When the chicken is done, stir in the basil and let it cook for 1 minute or until it *just* starts to wilt. Turn off the heat at that point and serve warm over a bed of jasmine rice topped with sesame seeds!

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