Thai Basil Chicken
2 T. Oil
2 T. Minced garlic
2 Thai red chilis
1/2 cup onion, chopped
1 lb. Ground chicken
2 T. Dark soy sauce
1 T. Fish sauce
3 T. Oyster sauce
1 teaspoon sugar
1 cup Thai basil
Heat oil in a wok or large pan and add minced garlic and Thai chili. Stir fry for one minute and add onions. Sauté the onions for 2-3 minutes or until translucent.
Add the ground chicken and start breaking it up with a wooden spoon. Fry the chicken for 6-7 minutes or until cooked through and lightly browned.
Add the soy sauce, fish sauce oyster sauce and sugar and mix into the chicken. Stir fry for another two minutes until the sauces are mixed well and the chicken looks glossy.
Roughly tear the basil leaves and add to the chicken. Stir until its wilted and serve immediately.
Serve with steamed rice or wrap in lettuce leaves.
Note - I have used regular Italian basil since Thai basil is not available in my local grocery store.