Cook Time = 30 Minutes ### Ingredients - Minced Chicken Meat - I usually use thighs, but any part of the chicken will taste great. You can mince it as small or large as you like, but typically this dish is made with a fine mince or ground texture. Ground turkey, beef, or pork also work great (I most commonly see this dish done with beef). - Green beans - chopped cross-wise into short cylinders, about the size of a pencil eraser. - Fresh Thai basil - it’s blasphemous to say this given that it’s literally the name of the dish… but if you had to leave this out it would still be delicious. It can be hard to find and doesn’t keep well, even in the freezer. Try your local asian grocery. - Oil - anything works, but I like avocado as a neutral oil. - Minced garlic - you could add some onions along with this - Birds Eye Chilies- or any other chilis… or no chilis if you’re cooking for kids (I often end up just adding some to my portion at the end) - [[Tamari]] - Soy sauce works fine - Fish Sauce - I like Red Boat. Look for one who's only ingredients are fish, salt, and water. - Palm Sugar - Check your local Asian grocery or Amazon for this, but it can be hard to find. Agave nectar, rock sugar, brown sugar, or regular sugar are fine substitutes - Lime ### Directions 1. Heat oil in a wok or large saucepan, add garlic and a pinch of salt, and stir until fragrant. 2. Add chicken, tamari, fish sauce, and palm sugar and let sit to brown/caramelize. (Start with equal-ish portions of the sauces/sugar and adjust to taste. I usually end up heavy on the fish sauce and light on the palm sugar) 3. Stir, and add green beans and chilis once the chicken is mostly cooked. 4. Once the green beans soften, remove from heat and add the Thai basil and a squeeze of lime. 5. Serve over rice with a slice of lime. ### Notes - Traditionally this is served under a fried egg. It’s delicious, but I usually can’t be bothered.