Cooking Instructions
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Step 1
Prepare the sauce by combining
Oyster Sauce (1 Tbsp)
,
Light Soy Sauce (1/2 Tbsp)
,
Dark Soy Sauce (1 tsp)
,
Palm Sugar (1/2 Tbsp)
and
Fish Sauce (1/2 Tbsp)
. Set aside.
Step 2
Heat
Cooking Oil (2 Tbsp)
in a wok over medium high heat. Saute
Garlic (3 cloves)
and
Shallot (1)
until garlic is slightly brown on the edges.
Step 3
Add the
Tyson® Ground Chicken (1 lb)
to the wok and stir-fry until fully cooked, about 4-5 minutes.
Step 4
Stir in the sauce and toss until well combined.
Step 5
Add the
Fresh Thai Basil (1 cup)
and stir-fry until the leaves have wilted.
Step 6
Transfer the dish to a serving bowl and top with
Red Bird's Eye Chili Pepper (2)
.
Step 7
Serve with steamed jasmine rice and
Eggs (4)
. Enjoy!
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