Thai Basil Chicken Stir-Fry

Serves 1
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Directions

  1. 1Combine light soy sauce, dark soy sauce, oyster sauce, fish sauce, and sugar in a bowl to make the stir-fry sauce.
  2. 2Combine light soy sauce, dark soy sauce, oyster sauce, fish sauce, and sugar in a bowl to make the stir-fry sauce.
  3. 3Combine light soy sauce, dark soy sauce, oyster sauce, fish sauce, and sugar in a bowl to make the stir-fry sauce.
  4. 4Fry the chicken pieces with a bit of oil in a wok over high heat.
  5. 5Fry the chicken pieces with a bit of oil in a wok over high heat.
  6. 6Fry the chicken pieces with a bit of oil in a wok over high heat.
  7. 7Add garlic and Thai chilies once the chicken starts to brown and stir-fry for a couple of minutes until fragrant.
  8. 8Add garlic and Thai chilies once the chicken starts to brown and stir-fry for a couple of minutes until fragrant.
  9. 9Add garlic and Thai chilies once the chicken starts to brown and stir-fry for a couple of minutes until fragrant.
  10. 10Add the stir-fry sauce followed by chicken stock.
  11. 11Add the stir-fry sauce followed by chicken stock.
  12. 12Add the stir-fry sauce followed by chicken stock.
  13. 13Cook until the sauce thickens.
  14. 14Cook until the sauce thickens.
  15. 15Cook until the sauce thickens.
  16. 16Add Thai basil and extra chili.
  17. 17Add Thai basil and extra chili.
  18. 18Add Thai basil and extra chili.
  19. 19Give a final toss until everything is coated.
  20. 20Give a final toss until everything is coated.
  21. 21Give a final toss until everything is coated.
  22. 22Serve with freshly steamed jasmine rice and a fried egg.
  23. 23Serve with freshly steamed jasmine rice and a fried egg.
  24. 24Serve with freshly steamed jasmine rice and a fried egg.

Ingredients

  • 1 tbsp light soy sauce
  • 1 tbsp light soy sauce
  • 1 tbsp light soy sauce
  • 2 tsp dark soy sauce
  • 2 tsp dark soy sauce
  • 2 tsp dark soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp oyster sauce
  • 1 tbsp oyster sauce
  • 2 tsp fish sauce
  • 2 tsp fish sauce
  • 2 tsp fish sauce
  • 1.5 tsp caster sugar
  • 1.5 tsp caster sugar
  • 1.5 tsp caster sugar
  • to cook neutral oil
  • to cook neutral oil
  • to cook neutral oil
  • 450 g chicken thigh pieces
  • 450 g chicken thigh pieces
  • 450 g chicken thigh pieces
  • 6 cloves garlic
  • 6 cloves garlic
  • 6 cloves garlic
  • 3 Thai chillies
  • 3 Thai chillies
  • 3 Thai chillies
  • 0.25 cup chicken stock
  • 0.25 cup chicken stock
  • 0.25 cup chicken stock
  • 1 cup Thai basil leaves
  • 1 cup Thai basil leaves
  • 1 cup Thai basil leaves
  • steamed Jasmine rice
  • steamed Jasmine rice
  • steamed Jasmine rice
  • fried eggs
  • fried eggs
  • fried eggs

Equipment

wok