Yields:

 

4 serving(s)

Prep Time:

15 mins

Total Time:

35 mins

Ingredients

• 3 tbsp. canola oil
• 1 red bell pepper, stemmed, seeded, and chopped
• 3 shallots, thinly sliced
• 5 cloves garlic, thinly sliced 
• 2 lb. ground chicken
• 2 Thai bird's eye chilis, thinly sliced
• 1/3 c. low-sodium chicken broth
• 1/4 c. oyster sauce
• 1 tsp. fish sauce
• 2 tsp. granulated sugar
• 2 c. packed Thai basil leaves

• Cooked rice, for serving 

Directions

• 1. Step 1In a wok or large cast iron skillet over high heat, heat oil. Add bell pepper, shallots and garlic, and cook, stirring frequently, until golden, about 2 minutes. Add chicken and cook, breaking up the chicken into small bits, until cooked through, about 3 minutes more. Add chilis and toss to combine. 
  2. Step 2Pour chicken broth, oyster sauce, fish sauce, and sugar into the wok and cook, stirring, until thickened. Add basil and toss until wilted. 
  3. Step 3Serve over rice.