1 tablespoon Thai Kitchen® Premium Fish Sauce
1 tablespoon soy sauce
1 tablespoon sugar
2 teaspoons Thai Kitchen® Thai Basil
2 tablespoons oil
2 teaspoons minced garlic
1 to 2 Thai Kitchen® Thai Bird Eye Chilies, crushed
1 pound ground chicken
1 medium red bell pepper, thinly sliced
1/2 cup diced onion
Cooked Thai Kitchen® Jasmine Rice (optional)
MIX fish sauce, soy sauce, sugar and Thai basil in small bowl. Set aside.
HEAT oil in large skillet or wok on high heat. Add garlic and chilies; stir fry 30 seconds or until fragrant. Add chicken and fish sauce mixture; stir fry until chicken is lightly browned. Add bell pepper and onion; stir fry 3 to 5 minutes or until vegetables are tender-crisp.
SERVE with cooked jasmine rice, if desired.