Ingredients
225g (7oz) chicken thigh fillets, skinless and boneless, cut into bite-size pieces
1 green onion, cut into 2-inch lengths
2 large garlic cloves, finely chopped
1 Thai chilli (or bird’s eye chilli), deseeded and finely chopped
1 cup Thai basil leaves, loosely packed (holy basil if available)
1 1/2 tablespoons oil (peanut, vegetable, or canola)
2 teaspoons oyster sauce
1 teaspoon light soy sauce
1 teaspoon dark soy sauce (or all-purpose)
1 teaspoon sugar
2 tablespoons water
Steamed jasmine rice, for serving
Instructions
Combine the oyster sauce, light soy sauce, dark soy sauce, sugar, and water in a small bowl.
Heat the oil in a wok or pan over high heat.
Add the garlic and chilli and cook for about 10 seconds, until fragrant.
Add the white part of the green onion and the chicken, and fry until cooked through, about 2 minutes.
Pour in the sauce and cook for about 1 minute, until it reduces to a thick, glossy consistency.
Toss through the green part of the green onion and the basil leaves, stirring just until wilted. Serve immediately over steamed jasmine rice.
Notes
Finely chop the garlic rather than mincing it so it doesn’t burn in the hot wok. Regular basil can substitute for Thai or holy basil if needed. This recipe makes one large serving or two smaller ones — pair with sliced cucumber and tomato for a refreshing side.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Stir Fry
- Method: Stovetop
- Cuisine: Thai