Ingredients
- Chicken: 500g boneless, skinless chicken thighs or breast, chopped into small pieces
- Thai basil leaves: 1 cup, fresh (substitute with sweet basil if unavailable)
- Garlic: 5 cloves, minced
- Bird’s eye chilies: 3-4, finely chopped (adjust to taste)
- Onion: 1 medium, sliced
- Fish sauce: 2 tablespoons
- Soy sauce: 1 tablespoon
- Oyster sauce: 1 tablespoon
- Sugar: 1 teaspoon
- Vegetable oil: 2 tablespoons
- Water: 2 tablespoons
- Optional: Fried egg for serving
Instructions
- Prepare the Ingredients: Start by chopping the chicken into small, bite-sized pieces. Mince the garlic and chop the chilies finely. Slice the onion and wash the Thai basil leaves thoroughly.
- Heat the Oil: In a large pan or wok, heat the vegetable oil over medium heat.
- Sauté the Aromatics: Add the minced garlic and chopped chilies to the hot oil. Sauté until the garlic is golden brown and fragrant.
- Cook the Chicken: Increase the heat to high and add the chopped chicken to the pan. Stir-fry until the chicken is cooked through and no longer pink.
- Add the Sauces: Lower the heat to medium and add the fish sauce, soy sauce, oyster sauce, and sugar to the chicken. Stir well to combine, ensuring the chicken is evenly coated with the sauces.
- Incorporate the Onion: Add the sliced onion to the pan and stir-fry for an additional 2-3 minutes, until the onion becomes translucent.
- Add the Basil: Add the Thai basil leaves to the pan along with the water. Stir-fry for another minute until the basil is wilted and the sauce is slightly thickened.
- Adjust Seasoning: Taste the dish and adjust the seasoning if necessary, adding more fish sauce or sugar to suit your taste.
- Serve: Once the dish is ready, serve it hot with steamed jasmine rice and, if desired, a fried egg on top.
Nutrition
- Serving Size: one normal portion
- Calories: 350
- Sodium: 800mg
- Fat: 20g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 30g