Thai Basil Chicken Recipe
This quick and easy Thai classic is an incredible taste payoff for minimal work.
Servings: 2
Calories: 306kcal
Ingredients
- 2 tsp oyster sauce
- 1 tsp soy sauce
- 1 tsp dark soy sauce
- 1 tsp sugar
- 1 tbsp oil
- 5 cloves garlic minced
- 3-4 Thai bird’s eye chili deseeded and finely chopped, see note
- 1/2 lb boneless skinless chicken thighs cut into 1 inch chunks
- 20-30 leaves Thai basil
- crispy fried egg if desired
- rice to serve
Instructions
- In a small bowl, mix together 2 tablespoons of water with the oyster sauce, soy sauce, dark soy sauce, and sugar.
- Heat the oil in a wok or frying pan over medium high heat. When hot and shimmery, add the garlic and chili, stirring, for about 10-30 seconds – you don’t want them to burn or brown.
- Add in the chicken and cook, tossing, until golden brown and cooked through.
- Add the sauce and cook until the sauce reduces slightly and coats the chicken.
- Remove the pan from the heat and stir in the basil.
- Enjoy immediately with fluffy white rice and a crispy egg, if desired.
Notes
Estimated nutrition does not include rice or egg.
Nutrition
Calories: 306kcal | Carbohydrates: 6.8g | Protein: 3.5g | Fat: 15.2g | Saturated Fat: 3.2g | Cholesterol: 101mg | Sodium: 690mg | Potassium: 312mg | Fiber: 0.2g | Sugar: 3.6g