Thai Chilli Basil Chicken
Description: Recipe video above. Right off the streets of Thailand, made in your own home! Spicy, garlicky and savoury with a hint of sweet. Gold standard Thai chicken stir fry, quick to make and no hunting down unusual ingredients.
Ingredients
- 225g / 7oz chicken thigh fillets (, skinless boneless, cut into bite size pieces)
- 1 green onion (, cut into 4cm / 2" lengths.)
- 1 cup Thai basil leaves (, loosely packed (Holy Basil if you can find it) (Note 1)
- 2 garlic cloves (, large, finely chopped (Note 2)
- 1 birds eye or Thai chilli (, deseeded and finely chopped)
- 1 1/2 tbsp oil (peanut, vegetable or canola)
- 2 tsp oyster sauce
- 1 tsp light soy sauce (Note 3)
- 1 tsp dark soy sauce (or all purpose) (Note 3)
- 1 tsp sugar
- 2 tbsp water
- 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.