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Thai basil chicken
Prepare Thai basil chicken by stir-frying chicken with garlic, chilies, and Thai basil leaves, seasoned with soy and oyster sauces.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken Breast (sliced into thin strips) | 800 | Grams |
| Thai Basil Leaves (fresh) | 2 | Bunch |
| Garlic (minced) | 6 | Clove |
| Bird's Eye Chili (sliced) | 5 | Count |
| Soy Sauce (light) | 4 | Tbsp |
| Oyster Sauce (none) | 3 | Tbsp |
| Fish Sauce (none) | 2 | Tbsp |
| Sugar (none) | 2 | Tsp |
| Vegetable Oil (for frying) | 3 | Tbsp |
| Water (none) | 100 | Milliliters |
Instructions
- Heat vegetable oil in a wok over medium-high heat.
- Add minced garlic and sliced bird's eye chilies, stir-fry until fragrant.
- Add sliced chicken breast to the wok and stir-fry until the chicken is cooked through.
- Add soy sauce, oyster sauce, fish sauce, and sugar to the chicken, stir well to combine.
- Pour in water and let it simmer for a few minutes until the sauce thickens slightly.
- Add Thai basil leaves and stir-fry for another minute until the leaves are wilted.
- Serve hot with steamed rice.
Kitchen equipment
WokRice Cooker