SPICY THAI CHICKEN WITH BASIL

3 tablespoons vegetable oil
1 1/2 pounds ground chicken
6 green onions, chopped
1 lime, juiced
4 cloves garlic, minced
2 hot chili pepper, or more, minced*
2 tablespoons fish sauce
2 tablespoons chili paste with garlic (or to taste)
2 teaspoons sugar
1 cup fresh basil, chopped
hot cooked basmati rice (for serving)

Heat the oil in a wok over high heat. Add the chicken; stir fry for 45 seconds.

Add the garlic and hot pepper. Cook until the chicken is no longer pink, about 2 - 3 minutes.

Add the green onion, lime juice, fish sauce, chili paste and sugar. Stir fry for 30 seconds more.

Add basil and quickly toss to distribute; remove from heat and serve immediately over cooked rice.

*To control the spiciness of the dish: Seed the hot chili pepper to obtain a less hot result; increase to 2 chili peppers or increase the chili paste to maximize spiciness. For very sensitive palates, omit the hot chili pepper altogether.

Servings: 4
Source: Chicago Tribune