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Prep time
5 minutes
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Cook time
5 minutes
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Serves
4
Author Notes
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
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Ingredients
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1 pound
ground chicken
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1 tablespoon
vegetable oil
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1 tablespoon
sambal oelek chili paste
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2 teaspoons
soy sauce
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2 teaspoons
oyster sauce
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1 teaspoon
sugar
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1 teaspoon
salt
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1/2 teaspoon
fish sauce
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2
cloves fresh garlic
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1
Fresno chili
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1
poblano pepper
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1 handful
fresh basil leaves
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steamed rice for serving
Directions
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Wash the peppers and basil leaves. Next, finely dice your peppers. Peel and mince the garlic. Reserve.
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Place a large skillet of high heat, with two tablespoons of vegetable oil. Allow to come to temperature.
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Once very hot, add your diced peppers & garlic, along with the sabal oelek. Quickly cook for 30 seconds, stirring the whole time.
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Add the ground chicken, and using a rigid spatula, break the pieces apart as they begin to cook.
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Next, add the soy sauce, oyster sauce, fish sauce, salt, and sugar. Mix thoroughly, and continue to break the ground chicken into smaller pieces.
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Once fully cooked, remove the skillet from the heat and add your basil leaves. Stir lightly.
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Serve immediately over steamed rice and enjoy!
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