Thai Basil Chicken (Pad Krapow)

Ingredients

Instructions

1. 1

   PREP THE SAUCE: In a small bowl, mix fish sauce, tamari, gluten-free oyster sauce, and sugar until the sugar dissolves. Set near the stove - this dish moves fast. Have jasmine rice cooked and ready.

2. 2

   STIR-FRY THE AROMATICS: Heat a wok or large skillet over HIGH heat until smoking (about 2 minutes). Add vegetable oil and swirl to coat. Add minced garlic and sliced Thai chilies. Stir-fry 30 seconds until very fragrant - the garlic should sizzle but not brown. HEAT WARNING: Thai chilies release potent fumes - turn on your vent hood or open windows.

3. 3

   COOK THE CHICKEN: Add ground chicken to the wok. Stir-fry 4-5 minutes, breaking it into small pieces with your spatula, until cooked through and no longer pink. Some pieces should get slightly crispy - this adds texture.

4. 4

   ADD THE SAUCE: Pour the sauce mixture over the chicken and toss vigorously for 30 seconds until everything is evenly coated and the sauce begins to caramelize slightly.

5. 5

   ADD THE BASIL: Turn OFF the heat immediately. Add the fresh Thai basil (holy basil is traditional but regular Thai basil works). Toss quickly until the basil just wilts - about 20 seconds. The residual heat will wilt it perfectly. Don't overcook or it loses its bright color and fresh flavor.

6. 6

   FRY THE EGGS AND SERVE: In a separate non-stick pan, fry eggs sunny-side up in 1 tbsp oil over medium-high heat until whites are set but yolks are still runny (about 2-3 minutes). Divide jasmine rice among 4 plates. Spoon the basil chicken next to or over the rice. Top each serving with a fried egg - when you break the yolk, it becomes a rich sauce for the dish.