If you are like me and LOVE Thai food, then you feel my pain on Sundays. It’s like Chick-Fil-A, the Thai places are closed on Sunday! Argh! That seems to be the one day that I really crave Thai food. My brain likes to play tricks on me like that. Go figure.
Well, I decided to recreate one of my favorite dishes, Pad Ka Prow (Basil Chicken). I made a homemade sauce and used ground chicken breast. This is delicious and doesn’t take a lot of effort or time in the kitchen. There are a few ingredients that aren’t staples in the typical American home, so it can be somewhat costly the very first time you make it. However, it is well worth it because you will want to make it again!
2 lbs (920 g) Ground Chicken Breast
1 Tbsp Peanut Oil
Non-stick cooking spray
1 (110g) Red Pepper, chopped
1 (70g) Poblano (or bell) pepper, chopped
11 (200g) Medium Yellow Onion, chopped
1 pkg (225g) Fresh Mushrooms, sliced
1/2 c Water
1/2 c Soy Sauce, low sodium
2 Tbsp Fish Sauce
1 Tbsp Rice Wine
2 Tbsp Fresh Basil, chopped
1 tsp Sesame Oil
4 tsp Stevia
2 tsp Lime Juice
1 t Garlic Powder
Optional: 1 Tbsp Red Pepper Flakes (for heat)
For Sauce: Mix water, soy sauce, fish sauce, rice wine, basil, sesame oil, stevia, lime juice, garlic powder, & red pepper and set aside.
-In large skillet or wok, brown chicken breast in peanut oil over medium heat
-Remove chicken from skillet and set aside
-Spray skillet with non-stick spray
-Add peppers, onions, mushrooms to skillet and sautee a few minutes.
-Add Chicken & sauce to vegetables
-Cover and simmer on medium-low for about 15-20 minutes
-Remove from heat.
-Serve with Rice or Lettuce cups
Approximate Nutrition Information (per serving):