Xanthan Gum Free Thai Basil Chicken Stir-Fry with Chiles
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Learn more āIngredients
4 servings
For the stir-fry
- 1 lb ground chicken
- 4 cloves garlic, minced
- 4ā6 thai bird's eye chiles, thinly sliced (use fewer for less heat)
- 2 tbsp neutral oil (such as vegetable oil or canola oil), divided
- 1 cup fresh thai basil leaves, loosely packed
For the sauce
- 2 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tsp dark soy sauce
- 1 tsp sugar
For the fried eggs
- 4 large eggs
- 2 tbsp neutral oil
For serving
- 4 cups cooked jasmine rice, for serving
- lime wedges, for serving (optional)
Instructions
- 1
In a small bowl, stir together the oyster sauce, fish sauce, soy sauce, dark soy sauce, and sugar until the sugar dissolves. Set aside.
- 2
Heat 1 tbsp of the oil in a large wok or 12-inch skillet over high heat until shimmering and just beginning to smoke. Add the garlic and chiles and cook, stirring constantly, until fragrant and the garlic is just turning golden at the edges, about 30ā45 seconds. Watch closely, as the garlic can burn quickly at this heat.
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