Thai Basil Pork or Chicken
This is one of my favorite quick weeknight meals! It comes together really fast and is super delicious. It’s one of those recipes that can be tweaked to your liking as well. Like spicy? Add in a few extra Thai chilis if you’re brave. For more salt, add in an extra few dashes of fish sauce or for sweetness, some extra sugar. Need veggies? How about some broccoli? This is one of the great things about stir-fry’s, there aren’t any rules.
I personally like to add a fried egg on top as well. There is just something about a running egg yolk!
It all comes together in about 20 minutes which is why it’s a favorite weeknight meal.
Thai Basil Pork
- 3 to 4 tablespoons oil
- 2-3 Thai bird chilis if you like it hot! Or just go with jalapeño
- 3 shallots, thinly sliced
- 3-5 cloves garlic, sliced
- 1 pound ground pork or chicken
- 2 teaspoons sugar
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- ⅓ cup low sodium chicken broth or water
- 1 1/2 cups packed Thai basil leaves
- 1 cup of basmati or white rice
- Get the rice going first so it's ready when the stir-fry is done.
- Add the oil into a heated stir fry pan or wok. Add in the shallots and cook for a minute. Then the garlic and stir-fry to aromatic (about a minute)
- Add the ground pork or chicken into the pan. Use the spatula to quickly stir-fry and break the ground chicken meat into small lumps.
- When the ground meat is cooked and no longer pink, toss in the chilies, fish sauce, sugar, soy sauce and stock/water. Stir to combine well. Add in the basil leaves and do a few quick stirs. Let simmer for just a bit so everything comes together, sauce wise and flavor wise.
- Taste and adjust seasonings to your liking