Thai Basil Chicken Tostadas

Instructions

1. Prepare the tostadas
   Preheat oven to 400°F (200°C). Brush both sides of the corn tortillas lightly with 1 tablespoon of oil and arrange in a single layer on a baking sheet. Bake for 8-10 minutes, flipping halfway through, until crisp and golden. Set aside.
2. Make the sauce
   In a small bowl, mix together the fish sauce, soy sauce, and brown sugar until the sugar dissolves. Set aside.
3. Cook the chicken mixture
   Heat the remaining 2 tablespoons of oil in a large skillet over medium-high heat. Add the garlic and chilies and stir-fry for 30 seconds until fragrant. Add the ground chicken and cook, breaking it up with a wooden spoon, until no longer pink, about 5-6 minutes.
4. Add vegetables and sauce
   Add the sliced red bell pepper to the skillet and cook for 1 minute. Pour in the sauce mixture and stir to coat the chicken. Cook for another 2 minutes until the sauce slightly reduces.
5. Finish the chicken
   Turn off the heat and stir in the Thai basil leaves, allowing them to wilt from the residual heat. Taste and adjust seasoning if needed.
6. Assemble the tostadas
   Place the crispy tortillas on serving plates. Top each with a generous spoonful of the Thai basil chicken mixture, followed by shredded purple cabbage, sliced cucumber, and cilantro.
7. Serve
   Garnish with additional Thai basil leaves and serve immediately with lime wedges on the side for squeezing over the tostadas.