This quick and easy Thai classic is an incredible taste payoff for minimal work.
Prep Time10 minutesmins
Cook Time10 minutesmins
Total Time20 minutesmins
Course: Main Course
Cuisine: thai
Servings: 2
Calories: 306kcal
Ingredients
2tspoyster sauce
1tspsoy sauce
1tspdark soy sauce
1tspsugar
1tbspoil
5clovesgarlicminced
3-4Thai bird’s eye chilideseeded and finely chopped, see note
1/2lbboneless skinless chicken thighscut into 1 inch chunks
20-30leavesThai basil
crispy fried eggif desired
riceto 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.