Preparation
- 1 Heat sesame oil in large skillet or wok. Add onion, Lemongrass Paste, Ginger Paste and Garlic Paste. Cook 5 minutes, stirring often, until onions begin to brown.
- 2 Add ground chicken; cook 5 minutes or until no longer pink. Stir in fish sauce,, Basil Paste, black pepper, finely chopped Thai bird chilis and chicken stock. Cook 5 to 7 minutes longer, or until meat is cooked through. Serve with hot cooked rice.
