Serves 1
Directions
- 1Combine light soy sauce, dark soy sauce, oyster sauce, fish sauce, and caster sugar for the stir-fry sauce.
- 2Fry the chicken pieces in a wok with some oil over high heat.
- 3Add garlic and Thai chilies and stir-fry until fragrant.
- 4Pour in the stir-fry sauce, followed by chicken stock.
- 5Cook until the sauce thickens.
- 6Add Thai basil and extra chili.
- 7Toss everything together.
- 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
- neutral oil
- 450 g chicken thigh pieces, chopped
- 6 cloves garlic, minced
- 3 Thai chillies, sliced
- 0.25 cup chicken stock
- 1 cup Thai basil leaves, packed
- steamed Jasmine rice
- fried eggs
Equipment
wok
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