Ingredients
Equipment
As an Amazon Associate I earn from qualifying purchases.
Method
- Stir the soy sauce, fish sauce, brown sugar, and lime juice together in a small bowl. Mince the garlic, thinly slice the bell pepper, and slice the green onions, keeping the white and green parts separate.
- Heat the olive oil in a large 12-inch skillet over medium-high heat until it shimmers. Add the ground chicken and press it into an even layer. Leave it alone for 2 minutes so the bottom browns.
- Break the chicken up with a spatula and keep cooking, stirring now and then, for 3 to 4 minutes until no pink remains.
- Push the chicken to one side. Add the garlic, red pepper flakes, and the white parts of the green onions to the empty side and cook 30 seconds, until fragrant. Add the bell pepper and stir everything together for 2 minutes.
- Pour in the sauce and stir. Let it bubble for 1 to 2 minutes until it thickens slightly and coats the chicken. Check that the chicken reads 165°F.
- Turn off the heat. Add the basil leaves and the green parts of the onions and fold until the basil wilts, about 30 seconds.
- Serve over the warm brown rice with extra lime on the side.
Nutrition
Notes
Thai basil is traditional, but regular basil works well. The sauce is on the salty side by design; if you are watching sodium, cut the soy sauce to 2 tbsp and add a second tablespoon of lime juice. Nutrition is calculated per serving from the listed ingredients and may vary with brands and substitutions.