Thai Basil Chicken Stir-Fry

Serves 1
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Directions

  1. 1Combine the light soy sauce, dark soy sauce, oyster sauce, fish sauce, and caster sugar in a small bowl.
  2. 2Combine the light soy sauce, dark soy sauce, oyster sauce, fish sauce, and caster sugar in a small bowl.
  3. 3Combine the light soy sauce, dark soy sauce, oyster sauce, fish sauce, and caster sugar in a small bowl.
  4. 4Heat oil in a wok over high heat.
  5. 5Heat oil in a wok over high heat.
  6. 6Heat oil in a wok over high heat.
  7. 7Add chicken pieces to the hot wok and stir-fry for 2-3 minutes until they start to brown around the edges.
  8. 8Add chicken pieces to the hot wok and stir-fry for 2-3 minutes until they start to brown around the edges.
  9. 9Add chicken pieces to the hot wok and stir-fry for 2-3 minutes until they start to brown around the edges.
  10. 10Add minced garlic and sliced Thai chilies to the chicken in the wok and stir-fry for a couple of minutes until fragrant.
  11. 11Add minced garlic and sliced Thai chilies to the chicken in the wok and stir-fry for a couple of minutes until fragrant.
  12. 12Add minced garlic and sliced Thai chilies to the chicken in the wok and stir-fry for a couple of minutes until fragrant.
  13. 13Pour in the stir-fry sauce and chicken stock.
  14. 14Pour in the stir-fry sauce and chicken stock.
  15. 15Pour in the stir-fry sauce and chicken stock.
  16. 16Cook for a bit longer until the sauce thickens and coats the chicken nicely, about 2-3 minutes.
  17. 17Cook for a bit longer until the sauce thickens and coats the chicken nicely, about 2-3 minutes.
  18. 18Cook for a bit longer until the sauce thickens and coats the chicken nicely, about 2-3 minutes.
  19. 19Add Thai basil and extra chilies to the wok and toss until the basil wilts.
  20. 20Add Thai basil and extra chilies to the wok and toss until the basil wilts.
  21. 21Add Thai basil and extra chilies to the wok and toss until the basil wilts.
  22. 22Serve the Thai basil chicken stir-fry with freshly steamed jasmine rice.
  23. 23Serve the Thai basil chicken stir-fry with freshly steamed jasmine rice.
  24. 24Serve the Thai basil chicken stir-fry with freshly steamed jasmine rice.
  25. 25Top with a fried egg and fresh basil leaves.
  26. 26Top with a fried egg and fresh basil leaves.
  27. 27Top with a fried egg and fresh basil leaves.

Ingredients

  • 1 tablespoon Light Soy Sauce
  • 1 tablespoon Light Soy Sauce
  • 1 tablespoon Light Soy Sauce
  • 2 teaspoons Dark Soy Sauce
  • 2 teaspoons Dark Soy Sauce
  • 2 teaspoons Dark Soy Sauce
  • 1 tablespoon Oyster Sauce
  • 1 tablespoon Oyster Sauce
  • 1 tablespoon Oyster Sauce
  • 2 teaspoons Fish Sauce
  • 2 teaspoons Fish Sauce
  • 2 teaspoons Fish Sauce
  • 1.5 teaspoons Caster Sugar
  • 1.5 teaspoons Caster Sugar
  • 1.5 teaspoons Caster Sugar
  • 2 tablespoons Neutral Oil
  • 2 tablespoons Neutral Oil
  • 2 tablespoons 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

WokSpatulaBowlSpoon

Tips

  • This is an easy and tasty recipe that tastes just like something you'd get from your favorite Thai restaurant, with its punchy heat, savory sauce and fragrant Thai basil.
  • Add extra chili if you like.
  • Cook just until the basil wilts.
  • Serve hot with steamed jasmine rice and a crispy fried egg on top