This chicken stir-fry recipe is inspired by Thai pad kra pao, using sambal oelek instead of fresh chiles for accessibility, creating a savory-spicy dish that is easy to make.
A unique technique of vigorously stirring the ground meat with a liquid and adding baking soda results in a juicy and tender chicken texture, transforming a typically dry protein.
Sweet basil can replace holy basil in this dish, and baby spinach works well outside of summer. Ground turkey or pork are suitable alternatives to ground chicken for versatility.
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