Thai Basil Chicken

• 10 oz boneless and skinless chicken thighs or chicken breast (ground)
• 4 cloves garlic (finely chopped)
• 2 shallots (finely chopped) or onion
• 1 1/4 tablespoons fish sauce
• 1 teaspoon brown sugar
• 1/2 teaspoon soy sauce)
• 1 big bunch of Thai basil leaves (stems removed)
• 6 chilies (chopped and pounded with a mortar and pestle) or 1-2 fresh jalapeno cut into slivers
• 1/4 teaspoon pepper
• 2 tablespoons oil

 

Method:
Add oil into a heated wok or skillet, follow by chopped garlic and shallots. Stir fry the garlic and shallots until aromatic, then add the chicken meat into the wok. Use the spatula to quickly stir-fry and break the ground chicken meat into small lumps. When the chicken meat changes color, toss in the chilies and the seasonings (fish sauce, sugar, and soy sauce) and continue to stir-fry. Add in the basil leaves and do a few quick stirs until the basil leaves are wilted and you smell the exotic fragrance of the basil leaves. Sprinkle pepper  into the dish, do a final stir. Serve immediatly over rice or pasta.