Entrée
Thai Basil Chicken
Ground chicken stir-fried hard with chili and basil. Sharper and faster than any takeout version.
Ingredients · 4 servings
| 1.25 lb | ground chicken |
| 4 cloves | garlic grow it ↗ |
| 2 whole | red chili grow it ↗ |
| 2 tbsp | fish sauce |
| 1 tbsp | soy sauce · pantry |
| 1 tsp | sugar · pantry |
| 1 bunch | basil grow it ↗ |
| neutral oil · pantry |
Method
- Mince garlic and chili together into a coarse paste.
- Heat oil until nearly smoking. Add garlic-chili paste, stir 15 sec until fragrant.
- Add ground chicken in an even layer, press flat, and let it sear undisturbed 1-2 min before breaking it up. Cook until browned and cooked through, 165F / 74C.
- Add fish sauce, soy sauce, and sugar, toss to coat. Off the heat, stir in whole basil leaves until just wilted.
The Why · No Anecdotes
The science, not a story about my childhood.
Why press the ground chicken flat and leave it alone at first?
Ground meat piled loosely in a pan releases steam that has nowhere to go, so it simmers in its own moisture instead of browning. Pressed into a thin, flat layer against a hot pan, the surface actually makes contact and sears — the same reason smash burgers brown better than thick, unpressed patties.
Why does this recipe call for 165F / 74C when the pork chop recipe on this site calls for 145F?
Ground poultry gets the same strict 165F as whole poultry — there's no lower-temperature exception the way there is for ground beef or lamb at 160F. Grinding does spread surface bacteria through the meat, which is exactly why ground beef and lamb need a higher number than a whole steak, but chicken was already at the ceiling to begin with.
Suggested sides — swap freely