Serves 1
Directions
- 1Combine the light soy sauce, dark soy sauce, oyster sauce, fish sauce, and caster sugar in a small bowl.
- 2Heat oil in a wok over high heat.
- 3Add chicken pieces to the hot wok and stir-fry for 2-3 minutes until they start to brown around the edges.
- 4Add minced garlic and sliced Thai chilies to the chicken in the wok and stir-fry for a couple of minutes until fragrant.
- 5Pour in the stir-fry sauce and chicken stock.
- 6Cook for a bit longer until the sauce thickens and coats the chicken nicely, about 2-3 minutes.
- 7Add Thai basil and extra chilies to the wok and toss until the basil wilts.
- 8Serve the Thai basil chicken stir-fry with freshly steamed jasmine rice.
- 9Top with a fried egg and fresh basil leaves.
Ingredients
- 1 tablespoon Light Soy Sauce
- 2 teaspoons Dark Soy Sauce
- 1 tablespoon Oyster Sauce
- 2 teaspoons Fish Sauce
- 1.5 teaspoons Caster Sugar
- 2 tablespoons 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
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
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