Basil Chicken Stir-Fry

Basil Chicken Stir-Fry

By SHILPA USKOKOVIC
Total time 25 minutes
Serves 4

Modeled after Thai pad kra pao, this simple, speedy chicken stir-fry is wonderful for summer—and beyond. Where the traditional version uses fresh chiles, this recipe replaces them with bottled sambal oelek to keep things pantry-friendly. Combined with oyster sauce, fish sauce, and a bit of sugar, it’s a savory-spicy explosion of flavor that belies how quickly the dish comes together. Vigorously stirring the ground meat with a bit of liquid yields a bouncy texture, while the baking soda contributes to a juicy end result. This two- pronged approach transforms a lean protein (that often tastes dry) into something springy and tender.

Ingredients

INGREDIENTS

1⁄4 cup Lee Kum Kee Panda Brand
Oyster Flavored Sauce
1 lb. ground chicken
1⁄2 tsp. baking soda
4 Tbsp. vegetable oil, divided

1⁄4 tsp. Diamond Crystal or Morton
kosher salt, plus more
3 Tbsp. sambal oelek
1 Tbsp. fish sauce
2 tsp. light or dark brown sugar
3 large shallots, thinly sliced
6 oz. holy basil or sweet basil leaves
Steamed rice and lime wedges (for serving)

Preparation

STEP 1

Vigorously stir chicken, baking soda,
1 Tbsp. oil, 1⁄4 tsp. Diamond Crystal
or Morton kosher salt, and 2 Tbsp. water
in a medium bowl until mixture is
smooth and beginning to stick to sides
of bowl; set chicken mixture aside.

STEP 2

Stir oyster sauce, sambal oelek, fish
sauce, and brown sugar in a small bowl to
combine; set oyster sauce mixture aside.

STEP 3

Heat remaining 3 Tbsp. oil in a large
cast-iron or nonstick skillet over
medium-high. Cook shallots, stirring
occasionally with a wooden spoon or
heatproof rubber spatula, until softened
and golden in spots, about 4 minutes.
Add reserved chicken mixture and spread
into an even layer. Cook, undisturbed,
until beginning to set, about 4 minutes.
Break up meat with spoon into small
pieces. Pour reserved oyster sauce mixture
over and cook, stirring often, until

most of the liquid is evaporated and sauce
is clinging to meat.

STEP 4

Add basil to pan (it will seem like a lot)
and let cook until wilted slightly. Remove
pan from heat and toss until basil is
completely wilted. Taste stir-fry and
season with salt if needed.

STEP 5

Serve stir-fry with rice and lime wedges
for squeezing over.

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