This was one of my frequent go-to recipes pre-kids, but I altered the recipe to make it more kid-friendly! You can use your protein of choice; in the past, I used to cook this dish using ground pork, but now I use ground chicken since it is not as greasy and is a healthier option.
This dish may require you to be near an Asian market for the ingredients since I have not been successful in finding these at our local American grocery stores.
1 – 1.5 lbs. ground chicken
4-5 cloves minced garlic
Asian basil leaves
4-5 tbsp oyster sauce
1 tbsp fish sauce
1 tbsp dark soy sauce
1 tbsp sugar
*Optional – 8-12 Thai chili peppers (I used to infuse this directly into the recipe when I was just cooking for adults which made the dish VERY spicy. Now I put the peppers on the side mixed with a little garlic and fish sauce to eat with the chicken dish.)
In a wok on high heat, cook the chicken until almost fully cooked for several minutes. Add oyster sauce (a generous amount is good – this will give the dish the most flavor), fish sauce, and dark soy sauce, along with finely minced garlic and stir until the garlic is cooked. Sprinkle sugar on top. Turn off the heat, and add the Asian basil leaves – these will cook down with the residual heat from the dish.
We usually eat this two ways – 1) on top of rice with a fried egg and 2) with rice inside a romaine lettuce leaf – lettuce wrap style.
This is one of my favorite dishes because it is super easy, delicious, and quick to cook and prepare. Enjoy!