Recipe Index

Ingredients

• 7oz chicken thigh fillets (, skinless boneless, cut into bite size pieces)
• 1 green onion (, cut into 1½ in / 2" lengths.)
• 1 cup Thai basil leaves (, loosely packed (Holy Basil if you can find it) (Note 1))
• 2 garlic cloves (, large, finely chopped (Note 2))
• 1 birds eye or Thai chilli (, deseeded and finely chopped)
• 1 1/2 tbsp oil ((peanut, vegetable or canola))
• 2 tsp oyster sauce
• 1 tsp light soy sauce ((Note 3))
• 1 tsp dark soy sauce ((or all purpose) (Note 3))
• 1 tsp sugar
• 2 tbsp water
• Steamed jasmine rice

Method

1. Stir the oyster sauce, light soy sauce, dark soy sauce, sugar and water together in a small bowl so the sauce is ready before the wok gets hot.
2. Heat the oil in a wok over high heat, add the chopped garlic and the deseeded chilli and stir them for about 10 seconds.
3. Add the white parts of the green onion and the chicken pieces and keep them moving for roughly 2 minutes until the chicken is cooked.
4. Pour in the mixed sauce and cook for another minute, stirring as the liquid reduces around the chicken into a thick shine.
5. Fold the green parts of the green onion and the basil leaves through until they just wilt, then serve the chicken at once over the steamed jasmine rice.

Prep: 10 min · Cook: 5 min · Total: 15 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data