Thai Basil Chicken
A flavorful Thai dish featuring chicken thighs stir-fried with garlic, chili, and aromatic Thai basil, served with steamed jasmine rice.
Equipment
- Wok or pan
Ingredients
Protein
- 225 g chicken thigh fillets skinless boneless, cut into bite size pieces
Vegetables
- 1 green onion cut into 4cm / 2" lengths
- 2 garlic cloves large, finely chopped
- 1 birds eye or Thai chilli deseeded and finely chopped
- 1 cup Thai basil leaves loosely packed (Holy Basil if you can find it)
Oil
- 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
Instructions
Cooking 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
This recipe makes one giant serving or 2 reasonable sized servings. Complete the meal with a simple side of juicy slices of cucumber and tomato with no dressing – this is very Thai! Refreshing accompaniment to spicy Thai food.
Nutrition
Serving: 160gCalories: 360kcalCarbohydrates: 5gProtein: 19gFat: 29gSaturated Fat: 6gCholesterol: 110mgSodium: 588mgPotassium: 231mgFiber: 1gSugar: 2gVitamin A: 148IUVitamin C: 2mgCalcium: 14mgIron: 1mg
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