Take the chillies out of Thai food and it works great for kids. This is my variation of a popular Thai dish that is served in lettuce cups. My kid cannot/will not eat raw vegetables (bye-bye lettuce) so I add frozen mixed vegetables to the dish to make it a one-pot meal. If you want more fat content for the skinny kids or just more taste serve this with Stacie’s Coconut Rice.
Stir-fried Minced Chicken with Basil
I love this dish and it is traditionally made with searingly hot Thai bird’s eye chillies which might be a little bit much even for adults. I made this recently for my daughter and she gobbled it up. She even ate the basil since it was from our garden! Serve with noodles or rice.
Serves 2 adults and 2 kids
1-2 tbsp vegetable oil
1-2 cloves garlic, minced
pinch of chilli flakes – optional
1 lb ground chicken/turkey – dark meat
1 tbsp sugar
1 tbsp soy sauce
½ tbsp oyster sauce – optional
½ cup mixed vegetables – fresh or frozen
handful of fresh basil leaves
- Heat oil in a wok or large frying pan. Add minced garlic and chilli flakes (if using) and stir constantly to make sure that neither the chilli nor the garlic burns
- After about a minute, add minced chicken and break it up with your spatula and continue to cook for 3-4 minutes
- Add the mixed vegetables
- Pour over mixture of soy sauce, sugar and oyster sauce and fry for a further 4-5 minutes
- Stir in basil leaves and fry for another minute. If you are feeling indulgent and want to dirty another pan fry the basil leaves in some oil and mix them in after turning off the heat for the chicken and vegetables. We love crunchy basil!