Pad Krapow Gai

Ingredients — tap to check off as you gather

• 2 Tbs (30 mL) oil
• 4 cloves (12 g) garlic — minced
• 3 (9 g) Thai chilies — minced — fewer if shy
• 1 lb (450 g) ground chicken
• 2 Tbs (30 mL) oyster sauce
• 1 Tbs (15 mL) soy sauce
• 2 tsp (10 mL) fish sauce
• 2 tsp (8 g) sugar
• 1 ½ cup (30 g) Thai or holy basil leaves

Steps

1. Prep — Rice first — this cooks faster than rice does.
2. Heat (high) — 2 Tbs (30 mL) oil.
3. Sizzle (30 sec) — the heat from step 2, 4 cloves (12 g) garlic, 3 (9 g) Thai chilies.
4. Stir-fry (4–5 min, pressing into the pan to brown) — the sizzle from step 3, 1 lb (450 g) ground chicken.
5. Stir together — 2 Tbs (30 mL) oyster sauce, 1 Tbs (15 mL) soy sauce, 2 tsp (10 mL) fish sauce, 2 tsp (8 g) sugar.
6. Toss (1 min, sauce coating everything) — the stir-fry from step 4, the stir together from step 5.
7. Wilt basil (30 sec, off the heat; serve over rice) — the toss from step 6, 1 ½ cup (30 g) Thai or holy basil leaves.