This is one of Nick’s favorite meals. There are only two things we order takeout from and this is the recipe that included 50% of the time. So I was determined to learn how to make it on my own. 

This recipe is tried and true. I have made it too many times to count, and always wins. I think it’s because you make the spicy basil chicken base, then the toppings are choose your own adventure. 

For example, I photographed our meal that includes *almost* everything – pickled red onions, cucumbers, limes, etc. You don’t have to add these things but they add so many additional levels of flavor and very little effort, it can be a fun meal for any and everyone. 

INGREDIENTS

1lb. ground chicken

1 red bell pepper (traditionally you use green beans so can substitute)

4 cloves garlic

1 fresh chili pepper (dial up or down based on desired heat)

2 tbsp. soy sauce

2 tbsp. sambal oolek

1 tsp. oyster sauce

1 tsp. brown sugar

Handful of fresh basil

A dash of ground white pepper

Optional Toppings: quick pickled red onions, fresh cucumber, scallions, cilantro, extra lime

INSTRUCTIONS

• Heat wok over medium heat with a dash of cooking oil.
• Add in minced garlic and diced chili pepper, cook until fragrant. 
• Add in ground chicken and use the back of the spatula to break it up. Cook through.
• Add in finely diced bell pepper (or green beans if using). 
• Meanwhile, whisk together soy sauce, sambal, oyster sauce, brown sugar, and ground white pepper. Then pour over the cooked chicken.
• Mix well and stir for another minute or two. 
• Remove from heat and add in diced fresh basil. 
• Enjoy over rice with all the toppings!

*BONUS: Pickled red onions are a must for this! Simply thinly slice red onion and place in a big deep bowl with enough white vinegar that it’s submerged. Refrigerate for 30 minutes+.