Thai Basil Chicken Stir Fry
Stir fried with Thai red chilies, Thai basil leaves, and lip-smacking Thai stir fry sauce, this quick and easy meal is going to be your dinner favorite. Perfect with steamed jasmine rice and fried egg!
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Ingredients
Stir fry sauce:
- 1 tablespoon oyster sauce
- 1 tablespoon light soy sauce
- 1 and ½ teaspoon dark soy sauce
- 2 teaspoons fish sauce
- 1 teaspoon granulated sugar caster sugar
Chicken stir fry:
- 1 tablespoon vegetable oil
- ¼ cup finely chopped onions
- 2 garlic cloves peeled and minced
- 2 Thai bird’s eye chilies or any hot chili, chopped
- 500 g ground chicken minced chicken
- ¼ cup chicken broth stock
- ¼ cup chopped Thai basil or regular basil leaves
Garnish:
- Chopped chilies
- Basil leaves Thai or regular
To serve:
- Steamed jasmine rice
- Fried egg
Instructions
- To make the sauce, combine together oyster sauce, light soy sauce, dark soy sauce, fish sauce and sugar in a small bowl. Set aside.
- To make basil chicken stir fry, heat vegetable oil in a wok or large frying pan over medium-high heat.
- Add onions, garlic and chilies. Stir fry for 2 minutes.
- Add chicken. Using a large spoon, break up the lumps and stir fry for about 5-6 minutes or until browned.
- Add sauce and chicken broth (stock). Stir to combine. Stir fry for 5-6 minutes or until chicken is cooked through.
- Stir in basil leaves. Heat through.
- Garnish with chopped chilies and basil leaves.
- Serve with steamed rice and fried egg.
Nutrition
Serving: 1g | Calories: 128kcal | Carbohydrates: 16g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Cholesterol: 46mg | Sodium: 751mg | Fiber: 1g | Sugar: 2g