Thai Basil Chicken
A spicy, garlicky Thai Basil Chicken stir fry, quick to make and bursting with flavors.
Equipment
- Wok or pan
Ingredients
- 225 g chicken thigh fillets, skinless boneless, cut into bite size pieces
- 1 green onion, cut into 4cm lengths
- 1 cup Thai basil leaves, loosely packed (Holy Basil if you can find it)
- 2 garlic cloves, large, finely chopped
- 1 birds eye or Thai chilli, deseeded and finely chopped
- 1.5 tablespoon oil (peanut, vegetable or canola)
Sauce
- 2 teaspoon oyster sauce
- 1 teaspoon light soy sauce
- 1 teaspoon dark soy sauce or all purpose
- 1 teaspoon sugar
- 2 tablespoon water
Serving
- Steamed jasmine rice
Instructions
- Put Sauce ingredients in a small bowl and mix to combine.
- Heat oil in wok or pan over high heat.
- Add garlic and chilli and cook for 10 seconds. Don't inhale - the chilli will make you cough!
- Add the white part of the green onions and chicken and fry until cooked, around 2 minutes.
- Add Sauce and cook for 1 minute until the water reduces to make a thick glossy sauce.
- Toss through green part of green onions and basil leaves. Stir until just wilted, then serve immediately with steamed jasmine rice.
Notes
Holy Basil is the type of Thai basil used in the authentic recipe. Use normal basil if you can't find Thai or Holy Basil.
Nutrition
Serving: 160gCalories: 360kcalCarbohydrates: 5gProtein: 19gFat: 29gSaturated Fat: 6gCholesterol: 110mgSodium: 588mgPotassium: 231mgFiber: 1gSugar: 2gVitamin A: 148IUVitamin C: 2mgCalcium: 14mgIron: 1mg
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