Thai Basil Chicken & Mushroom Stir-Fry
This Thai Basil Chicken & Mushroom Stir-Fry is a quick and flavour-packed dish that brings the vibrant tastes of Thailand right to your kitchen. With...
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 tablespoon seasame oil
- 500 gram boneless, skinless chicken thighs or breast, cut into bite-sized pieces
- 1 1/2 cups mushrooms sliced
- 1 large onion thinly sliced
- 3 cloves garlic
- 1 tablespoon ginger minced
- 1 tablespoon lemongrass paste
- 1 tablespoon red pepper flakes adjust to taste
- 1/2 cup spring onions chopped
- 1/4 cup Thai basil leaves
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 1 teaspoon five spice powder
- 1/2 cup water
- 1/4 cup chopped peanuts optional, for garnish
- jasmine rice for serving
Instructions
- 1
Heat the sesame oil in a large skillet or wok over medium-high heat. Add the chicken and stir-fry until browned, about 5 minutes.
- 2
Add the mushrooms and cook until softened and lightly browned, about 5 minutes.
- 3
Stir in the onion and cook until translucent, about 3 minutes.
- 4
Add the garlic, ginger, lemongrass paste, Five Spice Powder, and red pepper flakes. Stir-fry for 1 minute until fragrant.
- 5
Stir in the soy sauce, fish sauce, oyster sauce, and water. Bring to a boil, then reduce the heat to medium and simmer until the sauce thickens slightly, about 5 minutes.
- 6
Add the Thai basil leaves and spring onions, stirring for 1 minute until just wilted.
- 7
Serve hot over jasmine rice, garnished with chopped peanuts if desired.