Modeled after Thai pad kra pao, this simple, speedy chicken stir-fry is wonderful for summer and beyond. Where the traditional version uses fresh chiles, this recipe replaces them with bottled sambal oelek to keep things pantry-friendly. Combined with oyster sauce, fish sauce, and a bit of sugar, it’s a savory-spicy explosion of flavor that belies how quickly the dish comes together. Vigorously stirring the ground meat with a bit of liquid yields a bouncy texture, while the baking soda contributes to a juicy end result. This two-pronged approach transforms a lean protein (that often tastes dry) into something springy and tender.

Recipe information

• Total Time25 minutes
• Yield4 servings

Ingredients

1 lb. ground chicken

4 Tbsp. vegetable oil, divided

½ tsp. baking soda

¼ tsp. Diamond Crystal or Morton kosher salt, plus more

¼ cup oyster sauce

3 Tbsp. hot chili paste (such as sambal oelek)

1 Tbsp. fish sauce

2 tsp. light or dark brown sugar

3 large shallots, thinly sliced

6 oz. holy basil or sweet basil leaves

Steamed rice and lime wedges (for serving)

Preparation

1. Step 1
   Vigorously stir 1 lb. ground chicken, 1 Tbsp. vegetable oil, ½ tsp. baking soda, ¼ tsp. Diamond Crystal or Morton kosher salt, and 2 Tbsp. water in a medium bowl until mixture is smooth and beginning to stick to sides of bowl; set chicken mixture aside.
2. Step 2
   Stir ¼ cup oyster sauce, 3 Tbsp. hot chili paste (such as sambal oelek), 1 Tbsp. fish sauce, and 2 tsp. light or dark brown sugar in a small bowl and set aside.
3. Step 3
   Heat remaining 3 Tbsp. vegetable oil in a large cast-iron or nonstick skillet over medium-high. Cook 3 large shallots, thinly sliced, stirring occasionally with a wooden spoon or heatproof rubber spatula, until softened and golden in spots, about 4 minutes. Add reserved ground chicken mixture and spread into an even layer. Cook, undisturbed, until beginning to set, about 4 minutes. Break up meat with spoon into small pieces. Pour reserved oyster sauce mixture over and cook, stirring often, until most of the liquid is evaporated and sauce is clinging to meat.
4. Step 4
   Add 6 oz. holy basil or sweet basil leaves to pan (it will seem like a lot) and let wilt slightly. Remove pan from heat and toss until basil is completely wilted. Taste and season with salt if needed.Step 5Serve stir-fry with steamed rice and lime wedges for squeezing over.