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Yield: 3-4
SMF Kitchen
@smfchicken
00:10
Prep
00:20
Cook
00:30
Total Time
Ingredients & Directions
Directions
Thai Ground Chicken Basil Stir Fry
2 tablespoons
Lime juice
1 tablespoon
Fish sauce
1 tablespoon
Sriracha*
1 tablespoon
Soy sauce
1 tablespoon
Sugar or sugar substitute
1 tablespoon
Grated gingerroot
1
Onion, cut into thin slices
1
Red bell pepper, seeded & julienned
1 tablespoon
Chili oil
3 cloves
Garlic, sliced
1 lb
Springer Mountain Farms Ground Chicken
1 cup
Thai basil (or any basil leaves), chopped
- Whisk together lime juice, fish sauce, sriracha, soy sauce, sugar, & gingerroot together in a small bowl for the stir fry sauce; set aside
- Heat a wok or large frying pan over medium-high heat for 1 minute before adding oil.
- Add oil to pan & heat for about 30 seconds, add sliced garlic, cooking for aout 1 minute until fragrant; remove garlic from oil and discard.
- Add onions & peppers to the hot pan and stir-fry for 1-2 minutes, just until vegetables begin to soften; remove from pan & set aside.
- Add ground chicken to the pan, cooking about 5 minutes, breaking apart into small chunks as it cooks; cook until slightly browned & any liquids evaporate.
- Put cooked vegetables back into pan with chicken & cook for another minute.
- Add chopped basil to pan and cook until it just begins to wilt.
- Stir in stir-fry sauce & mix well; cooking a few more minutes to evenly coat all ingredients in the pan.
- Serve with jasmine or basmati rice.
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Thai Ground Chicken Basil Stir Fry
SMF Kitchen
@smfchicken
Yield: 3-4
00:10
Prep
00:20
Cook
00:30 Total Time
Ingredients
Directions
Thai Ground Chicken Basil Stir Fry
2 tablespoons
Lime juice
1 tablespoon
Fish sauce
1 tablespoon
Sriracha*
1 tablespoon
Soy sauce
1 tablespoon
Sugar or sugar substitute
1 tablespoon
Grated gingerroot
1
Onion, cut into thin slices
1
Red bell pepper, seeded & julienned
1 tablespoon
Chili oil
3 cloves
Garlic, sliced
1 lb
Springer Mountain Farms Ground Chicken
1 cup
Thai basil (or any basil leaves), chopped
- Whisk together lime juice, fish sauce, sriracha, soy sauce, sugar, & gingerroot together in a small bowl for the stir fry sauce; set aside
- Heat a wok or large frying pan over medium-high heat for 1 minute before adding oil.
- Add oil to pan & heat for about 30 seconds, add sliced garlic, cooking for aout 1 minute until fragrant; remove garlic from oil and discard.
- Add onions & peppers to the hot pan and stir-fry for 1-2 minutes, just until vegetables begin to soften; remove from pan & set aside.
- Add ground chicken to the pan, cooking about 5 minutes, breaking apart into small chunks as it cooks; cook until slightly browned & any liquids evaporate.
- Put cooked vegetables back into pan with chicken & cook for another minute.
- Add chopped basil to pan and cook until it just begins to wilt.
- Stir in stir-fry sauce & mix well; cooking a few more minutes to evenly coat all ingredients in the pan.
- Serve with jasmine or basmati rice.
