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Spicy Thai Basil Chicken

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  • Serves 4
  • Cooks in 25 mins (15m prep + 10m cook)
  • Difficulty: Easy
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

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local_grocery_store Ingredients

restaurant_menu Method

  1. 1.Heat vegetable oil in a wok or large skillet over high heat.
  2. 2.Add minced garlic and bird's eye chili to the hot oil and stir-fry for about 30 seconds until fragrant.
  3. 3.Add sliced chicken breast to the wok and stir-fry until cooked through.
  4. 4.In a small bowl, mix together soy sauce, fish sauce, oyster sauce, and sugar.
  5. 5.Pour the sauce mixture into the wok and stir-fry for another minute.
  6. 6.Add Thai basil leaves to the wok and stir-fry until wilted.
  7. 7.Season with salt to taste.
  8. 8.Serve hot with steamed rice or noodles.

lightbulb_outline Tips

  • chevron_rightFor extra heat, add more bird's eye chili.
  • chevron_rightIf you can't find Thai basil, you can use regular basil as a substitute.
  • chevron_rightServe with a side of fresh cucumber slices to cool down the spiciness.