1lb ground chicken or turkey
2 cloves garlic, crushed
1T. sesame oil
1T. veggie oil
2T. fish sauce
1/4c. soy sauce
2tsp. sriracha
2 tsp. sugar
1/4c. rice vinegar
10 thai basil leaves, chopped
10 mint leaves, chopped
1/4 cup crushed peanuts
1 bunch scallions, finely chopped
I used to get something similar to this over rice from a food truck outside of MIT when I worked in pharma in Cambridge, MA. After many "FAILS" with the recipe...I think I have got it!
Heat the oil and add garlic and ground chicken, stirfry until cooked. Separately, mix the fish sauce, soy, sriracha, sugar, and rice vinegar until combined and then add to the stirfy. When cooked, turn off the heat and toss in the basil, mint, peanuts and scallions. Serve either over rice or over salad greens with a squeeze o' lime and some bean sprouts if available.
2 cloves garlic, crushed1T. sesame oil
1T. veggie oil
2T. fish sauce
1/4c. soy sauce
2tsp. sriracha
2 tsp. sugar
1/4c. rice vinegar
10 thai basil leaves, chopped
10 mint leaves, chopped
1/4 cup crushed peanuts
1 bunch scallions, finely chopped
I used to get something similar to this over rice from a food truck outside of MIT when I worked in pharma in Cambridge, MA. After many "FAILS" with the recipe...I think I have got it!
Heat the oil and add garlic and ground chicken, stirfry until cooked. Separately, mix the fish sauce, soy, sriracha, sugar, and rice vinegar until combined and then add to the stirfy. When cooked, turn off the heat and toss in the basil, mint, peanuts and scallions. Serve either over rice or over salad greens with a squeeze o' lime and some bean sprouts if available.
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