This recipe was a HUGE hit the first time it debuted in my kitchen. Since then it's been requested and made a handful of times. This recipe scores big points in the taste category, but it is also quite healthy, really economical, and fairly quick and easy. Great for a weeknight meal.
Sometimes I like to wrap the chicken in lettuce and serve it as a lettuce wrap. Other times, I serve the chicken over rice. We love it either way.
Thai Chicken with Chiles and Garlic
Inspired by Madhur Jaffrey's Step by Step Cooking
5 garlic cloves, minced
3 shallots, minced
1 inch cube of fresh ginger, peeled and minced
4 tablespoons vegetable oil, for stir frying
4 fresh hot chiles (red or green), cut into rings
1 pound of ground chicken
1/2 cup chopped thai basil (or regular basil)
6 teaspoons soy sauce
1-1/2 teaspoons dark brown sugar
Optional: rice, for serving and/or
big leaves of lettuce, for wrapping the chicken
Note: I used 4 jalapenos (both red and green) I also used regular basil in place of thai basil. Fish sauce can be substituted in place of the soy sauce, if you wish.
In a small bowl combine the soy sauce and brown sugar.
In a wok over medium-low heat, stir fry the garlic and shallots, frying for about 2 minutes, or until the shallots are golden brown. Add the chiles and ginger and give a few vigorous stirs.
Increase the heat to high and stir in the chopped basil. Add the ground chicken and fry for about 3 minutes, stirring to break up the meat as you go. The chicken should turn white all the way through. Stir in the soy sauce and sugar mixture. When everything is combined transfer to a serving dish. Serve over rice or in lettuce as a lettuce wrap. Garnish with more basil, if desired.