Thai Chilli Basil Chicken
Total Time
15 minutes
Prep Time
10 minutes
Cook Time
5 minutes
Rating
4.95 out of 5 stars
(148)
Ingredients
2 servings
- 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
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Preparation
Step 1
Put Sauce ingredients in a small bowl and mix to combine.
Step 2
Heat oil in wok or pan over high heat.
Step 3
Add garlic and chilli and cook for 10 seconds. Don't inhale - the chilli will make you cough!
Step 4
Add the white part of the green onions and chicken and fry until cooked, around 2 minutes.
Step 5
Add Sauce and cook for 1 minute until the water reduces to make a thick glossy sauce.
Step 6
Toss through green part of green onions and basil leaves. Stir until just wilted, then serve immediately with steamed jasmine rice.
Step 7
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