A quick weeknight stir-fry inspired by pad kra pao — ground chicken with Thai basil, garlic, chili, and a savory-sweet sauce over jasmine rice. Bold flavors, minimal effort.

Instructions

1. Heat oil in a wok over high heat. Add minced garlic and sliced chili, stir 30 seconds.
2. Add ground chicken, break apart, cook until no longer pink (4-5 minutes).
3. Add soy sauce, oyster sauce, fish sauce, and a pinch of sugar.
4. Toss in a generous handful of Thai basil leaves, stir until wilted.
5. Serve over steamed jasmine rice.