cookware
- wok
1 | Kick off the rice cooker with the quinoa or brown rice. |
2 | Preheat the wok over medium-high heat. Add the oil to the wok and cook the chili, shallots and garlic for 1-2 minutes. |
3 | Add the ground chicken and cook, breaking chicken into small pieces, until all the pink has disappeared from the meat. |
4 | Add soy sauce, fish sauce, and honey and cook for another minute. |
5 | Deglaze the wok with the broth. The liquid should cook off quickly. Taste and adjust seasoning if needed. |
6 | Add the Thai basil and stir-fry until wilted. |
7 | Serve over rice or quinoa. |
source: The Woks of Life