It is my summer go-to when I can't think of what I want to cook.
It's relatively easy and always delicious.
I tend to grind dark meat chicken using a large dye rather than buying ground chicken because I find the latter too mealy. In a pinch, however, the bought ground chicken or pork or turkey will do fine.
I should have prefaced that by saying I like ground chicken more than large pieces of chicken. There's a couple simple reasons for this. When you cut something up, there's more surface area. This allows for 2 important abilities when cooking: (1) the cut-up matter will cook more quickly (2) the cut-up matter with its larger surface area is exposed to more of the sauce that the matter is being cooked in. More flavor integrated into the meat and less cooking time. Win-win.
Serve this dish with rice if you want to soak up the sauce.
- Black soy sauce is different than soy sauce. It's sweeter and richer - very different consistency. It adds both salt and sweetness which works nicely.
- You can use Genovese basil instead of Thai but it is different. Thai basil has a very characteristic flavor, but honestly, both are delicious.
- 4 Tb coconut / peanut oil
- 6 cloves of garlic, chopped
- 4 serrano peppers, chopped
- 1# ground chicken/turkey/pork/etc.
- 1 large red onion, sliced
- 4 Tb fish sauce
- 2 Tb white vinegar
- 1 Tb brown sugar
- 2 Tb black soy sauce
- 3 scallions, cut into 1/2" pieces
- 1 1/4 c. Thai basil
- Heat a wok over medium high heat. Heat the oil.
- Add the garlic and peppers and saute for about 1 minute.
- Add the ground meat and saute for 2 minutes.
- Add the sliced onion and continue to saute until onions and meat are ready.
- Add the fish sauce, vinegar, sugar, black soy sauce to the wok and bring to a simmer. Let simmer for a minute or two while mixing the food in the wok.
- Add the scallions and slightly wilt in the wok.
- Add the basil and stir until wilted.
- Serve with rice and eat!
You can certainly add more garlic and chilis if you want. More flavor = good.