Ingredients with Measurements:
- 1 lb ground chicken
- 1 cup sliced bamboo shoots
- 1/2 cup chopped onion
- 1/4 cup chopped garlic
- 1/4 cup chopped Thai basil leaves
- 2 tbsp vegetable oil
- 2 tbsp oyster sauce
- 2 tbsp soy sauce
- 2 tbsp fish sauce
- 1 tsp sugar
- 1/2 tsp black pepper
- 2 red chili peppers, sliced (optional)
Special equipment needed: None
Step-by-step instructions:
1. Heat the vegetable oil in a wok or large skillet over medium-high heat.
2. Add the chopped onion and garlic and stir-fry until fragrant, about 1-2 minutes.
3. Add the ground chicken and stir-fry until cooked through, about 5-7 minutes.
4. Add the sliced bamboo shoots and stir-fry for another 2-3 minutes.
5. In a small bowl, mix together the oyster sauce, soy sauce, fish sauce, sugar, and black pepper.
6. Pour the sauce mixture over the chicken and bamboo shoots and stir-fry for another 1-2 minutes.
7. Add the chopped Thai basil leaves and sliced chili peppers (if using) and stir-fry for another 1-2 minutes.
8. Serve hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature: Medium-high heat
Serving size: 4
Nutritional information:
Calories: 250
Fat: 15g
Carbohydrates: 8g
Protein: 20g
Sodium: 1200mg
Substitutions for ingredients:
- Ground chicken can be substituted with ground turkey or ground pork.
- Bamboo shoots can be substituted with sliced water chestnuts or sliced bell peppers.
- Thai basil leaves can be substituted with regular basil leaves or cilantro.
Variations:
- Add sliced mushrooms or diced carrots for extra vegetables.
- Use shrimp instead of chicken for a seafood version.
- Make it vegetarian by using crumbled tofu instead of chicken.
Tips and tricks:
- Make sure to cook the chicken thoroughly to avoid any foodborne illnesses.
- Use a non-stick pan or wok to prevent sticking.
- Adjust the amount of chili peppers to your desired level of spiciness.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a bowl with steamed rice and garnish with additional Thai basil leaves.
Garnishes:
Additional sliced chili peppers, chopped green onions, or a squeeze of lime juice.
Pairings:
Serve with a side of stir-fried vegetables or a simple cucumber salad.
Suggested side dishes:
Steamed rice, stir-fried vegetables, cucumber salad.
Troubleshooting advice:
- If the chicken is sticking to the pan, add a little more oil.
- If the dish is too salty, add a little more sugar to balance out the flavors.
Food safety advice:
Make sure to cook the chicken thoroughly to avoid any foodborne illnesses.
Food history:
Ka Prao Kai is a popular Thai dish made with ground chicken and Thai basil leaves. It is often served with steamed rice and is a staple in Thai cuisine.
Flavor profiles:
Savory, slightly sweet, and spicy.
Serving suggestions:
Serve hot with steamed rice and a side of stir-fried vegetables.
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Region: Thai