There are two ways to prepare Thai-style chopped chicken: the lazy way and the better way.

To cook Thai-style chopped chicken the lazy way, mix all the ingredients in a large bowl. Take your biggest heavy frying pan or wok, heat it, and pour in about two tablespoons of peanut oil. Empty the chicken mixture into the pan, taking care not to splatter yourself, and stir fry chicken until cooked through. Taste for seasoning, adding whatever you think is needed: more salt, a squeeze of lemon or lime juice, a pinch of hot pepper. Serve with rice, rice noodles, or lettuce cups.

To cook Thai-Style Chopped Chicken the better way:

Mince the garlic, ginger, and white parts of the scallions. Set aside.  Mince the water chestnuts. Set aside. I generally use a large cutting board for both tasks.

In a 4 quart/liter bowl, mix the soy sauces, oyster sauce, chile oil, sesame oil, brown rice vinegar, and rice wine with the ground chicken.

Set a large wok or large, heavy frying pan on the stove over high heat. Add two tablespoons of cooking oil. Add the garlic, ginger, and scallion whites. Turn heat down to medium high and stir-fry for about thirty seconds.

Add the bowl of ground chicken, stirring to break up the meat, cooking for about a minute. When the meat has changed color and loses its raw look, tip in the water chestnuts, stirring continually.

If the mixture is drying out, add some rice wine. Stand back from the pan to avoid getting spattered.

Chicken will take between 5-7 minutes to cook through, depending on your pan and the burner heat. Meat should be completely brown without any pinkness.

Taste for seasoning, adding salt, pepper, a good squeeze of lemon or lime juice, and/or hot pepper mixture of your choice. Thinly slice or tear the green parts of the scallion and add to the dish, if desired.

Serve Thai-style chopped chicken with over rice, rice noodles or with lettuce.

Thai-Style Chopped Chicken may be refrigerated in a covered dish up to three days. Freeze up to two months.

Notes:

I use pre-ground chicken breasts in this dish, but ground chicken thigh is ideal. If you have the patience, buy whole thighs and grind them yourself using a food processor. If you are deft with knives, chop chicken very finely by hand, using a cleaver (or two cleavers, should you have them.)

Ground pork would also work here, as would five spice tofu. I have not tried any the meat substitutes currently on the market, so cannot say how they would taste here. If you want to try, let me know how it comes out.

Delicious vegetable additions: fresh sliced mushrooms, red peppers, bean sprouts. Swap the water chestnuts for canned sliced bamboo shoots. If fresh water chestnuts and/or bamboo shoots are available, grab them.

The spice element in this dish is personal, as always. I like flamingly spicy dishes; my spouse doesn’t share my proclivities. You can add freshly sliced hot chile pepper on the side for those who like chile heat, or put a bottle of Sriracha on the table.