Thai Stir-Fried Chicken with Basil and Chilies
A quick 20-minute Thai stir-fry chicken dish with Thai basil, garlic, and chilies. The umami-rich spicy dark sauce goes perfectly with a bowl of steamed rice.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 tablespoon oil
- 4 cloves garlic, minced
- 10 bird-eye chilies, thinly sliced (Note 1)
- 500 gram (~ 1.1 lb) chicken breast/thigh meat, cut into bite-sizes
- 3 tablespoon fish sauce
- 2 teaspoon dark soy sauce (Note 2)
- 1 teaspoon sugar
- 1/4 cup Thai/lemon basil, reserve a dozen leaves for garnish
Instructions
- 1
Heat oil in a wok over medium-high heat and sauté minced garlic and chopped chilies until fragrant, about 2-3 minutes.
- 2
Add bite-size chicken meat and stir until no longer pink.
- 3
Season with sugar, fish sauce, and dark soy sauce. Cook until the sauce is boiling, and the chicken is cook.
- 4
Stir in Thai basil leaves, reserving about a dozen leaves for garnish. Turn off the heat once the leaves wilt.
- 5
Transfer the dish to a serving plate, garnish with the reserved leaves, and serve immediately with steamed white rice. The best choice for rice would be Thai jasmine rice.