Dennis Prescott

Thai-Style Basil Chicken

Makes 4 servings 

2 tablespoons peanut oil 

1 ½ pounds organic ground chicken 

4 garlic cloves, minced

1-inch knob fresh ginger, peeled and minced

1 tablespoon minced basil stems 

2 red bell peppers, sliced

½ cup cashews

½ cup soy sauce

2 tablespoons fish sauce 

¼ cup honey 

2 tablespoons sambal oelek 

1 cup fresh basil leaves, plus more for serving 

¼ cup fresh mint

Freshly cracked black pepper

1 tablespoon toasted sesame seeds

Lime wedges, to serve 

Jasmine rice, to serve

1. Heat the oil in a large skillet or heavy-bottomed pan over medium-heat. When hot, add the chicken, breaking the chicken up with a wooden spoon as it cooks. Brown the chicken all over, about 8 – 10 minutes. Add the garlic, ginger, basil stems, peppers, and cashews, cook another 2 minutes. Your kitchen smells incredible now! 
2. Pour in the soy sauce, fish sauce, chili paste, and honey. Bring that sauciness to a boil over medium-high heat and cook until thickened and glorious, about 5-8 minutes.
3. Remove from the heat and stir in the basil and mint leaves.
4. Serve the chicken over jasmine rice, garnish with sesame seeds, extra herbs and lime wedges. Quick/Easy/Delicious!