Thai Chilli Basil Chicken

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.

Servings : 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

  1. Put Sauce ingredients in a small bowl and mix to combine.
  2. Heat oil in wok or pan over high heat.
  3. Add garlic and chilli and cook for 10 seconds. Don't inhale - the chilli will make you cough!
  4. Add the white part of the green onions and chicken and fry until cooked, around 2 minutes.
  5. Add Sauce and cook for 1 minute until the water reduces to make a thick glossy sauce.
  6. Toss through green part of green onions and basil leaves. Stir until just wilted, then serve immediately with steamed jasmine rice.

For full information kindly visit recipetineats.com.

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