Thai Basil Stir-Fry with Chicken
Thai Basil Stir-Fry with Chicken is a quick stir-fry using chicken, vegetables, and Thai basil cooked in a savory sauce.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken Breast (sliced into thin strips) | 800 | Grams |
| Thai Basil (leaves only) | 1 | Bunch |
| Red Bell Pepper (sliced) | 1 | Count |
| Green Bell Pepper (sliced) | 1 | Count |
| Onion (sliced) | 1 | Count |
| Garlic (minced) | 4 | Clove |
| Bird's Eye Chili (sliced) | 3 | Count |
| Soy Sauce | 4 | Tbsp |
| Oyster Sauce | 3 | Tbsp |
| Fish Sauce | 2 | Tbsp |
| Sugar | 2 | Tsp |
| Vegetable Oil | 3 | Tbsp |
| Water | 100 | Milliliters |
Instructions
- Heat vegetable oil in a wok over medium-high heat.
- Add minced garlic and sliced bird's eye chili to the wok and stir-fry for 30 seconds until fragrant.
- Add sliced chicken breast to the wok and stir-fry until the chicken is cooked through.
- Add sliced onion, red bell pepper, and green bell pepper to the wok and stir-fry for 2-3 minutes until vegetables are slightly tender.
- In a small bowl, mix soy sauce, oyster sauce, fish sauce, sugar, and water. Pour the sauce mixture into the wok.
- Stir everything together and let it cook for another 2 minutes until the sauce thickens slightly.
- Add Thai basil leaves to the wok and stir until the leaves are wilted.
- Remove from heat and serve immediately with steamed rice.
Kitchen equipment
WokRice Cooker