Ground chicken is quickly sautéed in a very hot skillet with a trifecta of diced poblano chili, Fresno chili, & fresh garlic. Sambal chili paste, soy sauce, oyster sauce, and a dash of fish sauce complete a fragrant Thai dish! Throw in a handful of beautifully green basil right at the end, and scoop this spicy mix on top of some soft steamed rice.
—Jessie @Straight to the Hips, Baby
sambal oelek chili paste
cloves fresh garlic
fresh basil leaves
steamed rice for serving
In This Recipe
Wash the peppers and basil leaves. Next, finely dice your peppers. Peel and mince the garlic. Reserve.
Place a large skillet of high heat, with two tablespoons of vegetable oil. Allow to come to temperature.
Once very hot, add your diced peppers & garlic, along with the sabal oelek. Quickly cook for 30 seconds, stirring the whole time.
Add the ground chicken, and using a rigid spatula, break the pieces apart as they begin to cook.
Next, add the soy sauce, oyster sauce, fish sauce, salt, and sugar. Mix thoroughly, and continue to break the ground chicken into smaller pieces.
Once fully cooked, remove the skillet from the heat and add your basil leaves. Stir lightly.