1 Pound Ground Chicken (or any choice of meat you prefer)
3 Tablespoons Chile Paste with Holy Basil (spicy lovers, add more)
1/4 Cup Sliced Onion
1/4 Cup Sliced Green Bell Pepper
1/4 Cup Sliced Red Bell Pepper
1 1/2 Tablespoons Fish Sauce
1 Tablespoon Oyster Sauce
1 Tablespoon Golden Mountain Seasoning Sauce
2 Teaspoons Sugar
1 1/2 Tablespoons Water
Garnish Sliced Cucumber
Heat chili paste in a wok over medium high heat until the aroma of the chili paste rises from the wok. Add the chicken/meat of your choice.
As the meat cooks, use a cooking utensil to break it apart into small pieces, until the meat is fully cooked.
Add the vegetables and and the seasoning, oyster, fish sauce, and sugar. Turn the heat up to high and stir-fry for three minutes longer, until everything is heated but the vegetables remain crisp. If the dish appears to be too dry, water may be added. Remove from heat.
Serve this delicious dish over fresh steamed jasmine rice. Sliced cucumber may be added as a garnish. Enjoy!
You can experiment by replacing the meat with hard tofu marinated in a mixture of sweet soy, fish sauce and ground ginger, soy, or a vegetable mix of your choice (we like to mix broccoli and cauliflower florets, with julienned carrots), to make a vegetarian gai pad-gaprao.