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
In 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
Pour chicken broth, oyster sauce, fish sauce, and sugar into the wok and cook, stirring, until thickened. Add basil and toss until wilted.
3
Serve over rice.