Thai Basil Chicken

• •
  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

• •
  Garlic(360g)
• •
  Thai Chili Pepper
• •
  Shallot
• •
  Ground Chicken(454g)

  Usually near ground turkey in the meat section. Check fat % on label.

• •
  Basil, Thai, Fresh(240g)
• •
  Soy Sauce, Low Sodium(15g)
• •
  Oyster sauce(15g)
• •
  Soy Sauce, Low Sodium(10g)
• •
  Sugar, Granulated White(8g)

Instructions

1. 1Mince the garlic, Thai chili pepper, and shallot. In a small bowl, whisk together the low sodium soy sauce, oyster sauce, and sugar until the sugar dissolves completely.
2. 2Heat the olive oil in a large sauté pan over medium-high heat for 1 minute until shimmering.
3. 3Add the minced garlic, Thai chili pepper, and shallot to the hot oil. Sauté for 1–2 minutes, stirring frequently, until fragrant and the shallot begins to soften.
4. 4Add the ground chicken to the pan, breaking it up with a wooden spoon as it cooks. Cook for 5–7 minutes over medium-high heat, stirring occasionally, until the chicken is no longer pink and golden brown throughout.
5. 5Pour the sauce mixture into the pan with the cooked chicken and toss for 1–2 minutes until evenly combined and the sauce slightly thickens.
6. 6Remove the pan from heat. Add the fresh Thai basil and toss until just wilted, about 30 seconds.
7. 7Divide the Thai basil chicken evenly into 2 airtight containers while hot. Let cool to room temperature before sealing and refrigerating.
8. 8Serve over rice or noodles when ready to eat.