Thai•quick

Thai Chicken Stir-fry with Basil & Mint

Thai Chicken Stir-fry with Basil & Mint is the answer to your weeknight dinner needs!

Ingredients

Quantities are shown as originally provided.

12 oz. boneless skinless chicken breast or thighs ((340g, sliced into thin strips))
1 teaspoon cornstarch
1 teaspoon vegetable oil ((plus 2 tablespoons))
3 cloves garlic ((thinly sliced))
1 small onion ((thinly sliced))
1 fresh holland or Thai bird chili ((de-seeded and thinly sliced))
2 teaspoons soy sauce
1 teaspoon dark soy sauce
2 teaspoons oyster sauce
1 tablespoon fish sauce
½ teaspoon sugar
1 cup fresh Thai basil leaves
1 cup mint leaves

1
Combine the sliced chicken with the cornstarch and 1 teaspoon vegetable oil.
2
Heat 1 tablespoon oil in a wok over high heat. Add the chicken, and stir-fry until opaque. Remove the chicken from the wok and set aside.
3
Add another tablespoon of oil in the wok, and add the garlic, onion, and chilies. Stir-fry for 1 minute. Add the reserved chicken, soy sauce, dark soy sauce, oyster sauce, fish sauce, sugar, Thai basil, and mint.
4
Stir-fry for about 30 seconds, until the basil and mint leaves are wilted. Serve immediately with steamed rice.