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Thai Chilli Basil Chicken

2.0

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)

2 garlic cloves, large, finely chopped

1 birds eye or Thai chilli, deseeded and finely chopped

1 ½ tbsp oil (peanut, vegetable or canola)

2 tsp oyster sauce

1 tsp light soy sauce

1 tsp dark soy sauce

1 tsp sugar

2 tbsp water

Steamed jasmine rice

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.

Course🍽️Main Course

Diets🥩Carnivore...

Category🥘Stir-fry

Cuisine🇹🇭Thai

Occasions📆Everyday⏱️Quick Meal

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 29 weeks ago

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