Grapow Chicken

Ingredients

3 tablespoons vegetable oil

½ pound ground chicken (preferably with dark meat)

2 tablespoons Prik Tum → this page or 1 teaspoon each minced fresh bird’s eye chiles and garlic

1 teaspoon sugar

½ cup cut green beans (¼-inch pieces)

1 tablespoon Stir-Fry Sauce → this page

1 tablespoon fish sauce

½ cup loosely packed Thai basil leaves (or holy basil leaves, if available)

Ground white pepper

Directions

“Heat an empty wok over high heat until it begins to smoke, then swirl in the oil. Once the oil is shimmering, add the ground chicken and stir-fry until mostly cooked, around a minute or so. Add the prik tum and sugar, stirring to coat. Add the green beans and stir to coat, then add the stir-fry sauce and fish sauce and stir-fry for another minute. The chicken should be cooked, the green beans should still be crisp, and the grapow should look wet but not soupy.

Remove from the heat, add the basil, a dash of white pepper, and toss to combine. Transfer to a plate, serve with a side of steamed jasmine rice, and top with a crispy fried egg. Spritz the fried egg with a bit of seasoning sauce if you’re feeling decadent