Serves 1
Directions
- 1Combine light soy sauce, dark soy sauce, oyster sauce, fish sauce, and sugar in a bowl to make the stir-fry sauce.
- 2Fry the chicken pieces with a bit of oil in a wok over high heat.
- 3Add garlic and Thai chilies once the chicken starts to brown and stir-fry for a couple of minutes until fragrant.
- 4Add the stir-fry sauce followed by chicken stock.
- 5Cook until the sauce thickens.
- 6Add Thai basil and extra chili.
- 7Give a final toss until everything is coated.
- 8Serve with freshly steamed jasmine rice and a fried egg.
Ingredients
- 1 tbsp light soy sauce
- 2 tsp dark soy sauce
- 1 tbsp oyster sauce
- 2 tsp fish sauce
- 1.5 tsp caster sugar
- to cook neutral oil
- 450 g chicken thigh pieces
- 6 cloves garlic
- 3 Thai chillies
- 0.25 cup chicken stock
- 1 cup Thai basil leaves
- steamed Jasmine rice
- fried eggs
Equipment
wok
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