I love Black Eyed Peas, yes, still. I had to buy the album twice because I played it so much, I also love Thai food, I guess the only thing those two thing have in common are me and my over use of them. This dish is spicy, garlicy, and full of protein. This is a super simple take on a Thai classic. I like my dishes pretty spicy, like make you sweat uncomfortably-take your clothes off spicy. If you want to reduce the spice or add it in later DO NOT CHOP THE THAI CHILI WITH THE GARLIC. That being said this is a great dish and full of flavor. The sauce is made from the garlic and onions breaking down with the browning meat and fat from the butter, as well as the fish sauce and chili sauce. Technically this dish should not have soy sauce, but if you do not have fish sauce it can be used in place of it.
WHAT INGREDIENTS YOU’LL NEED:
3 tbs butter
1.3 lbs of ground chicken breast
9 cloves of garlic
2 tbs of Thai fish sauce
2 tsp agave (you can also use white sugar or coconut sugar if that’s more available. I used agave)
Saracha to taste (optional)
1/4 cup rice wine vinegar
Thai chilies, I used about 2 tb
Salt to taste
1 ½ cup String Beans
1 large onion
1 carrot for shredding and garnishing
1/4 cup of chopped fresh Basil for garnish (or more)
2 ½ cups of cooked rice (I used white rice)
Macros for 4 servings
THIS IS HOW I DID IT:
Start by cooking the rice
Shred the carrot (I used a veggie peeler) and place the shreds in a small bowl and pour a healthy dose of the rice wine vinegar on them.
Chop the onions and mushrooms
Chop the garlic and whole Thai chilies in a blender or food processor to a chunky paste consistency.
Melt 1-2tbs of the butter in a large pan or wok on the stove on medium high.
Add the onions and cook until slightly brown.
Add the green beans, and mushrooms and cook until the green beans are just slightly softened, this should add some moisture.
Add the garlic and Thai chilies. (watch your eyeballs, this gets fucking spicy!)
Add the ground chicken breaking up the grounds as it browns in the pan, be very careful to no overcook the a meat as this will reduce the amount of sauce.
Fry the egg over-medium (runny yolk) in another pan using coconut oil so that the edges of the whites are crispy, set aside.
Add the fish sauce, some chopped fresh basil and a touch of agave and let it cook until the chicken is cooked through.
Salt and add chili sauce to taste.
Garnish with the fresh basil, and sesame seeds
Plate with the rice on the bottom, meat, egg and veggies on top and: “POW POW!!”