Ingredients
Scale
- 1 lb (450g) boneless chicken thighs or breasts, sliced thin
- 3 cloves garlic, minced
- 2 Thai red chilies, sliced (adjust for spice preference)
- 1 small onion, sliced
- 1 cup fresh Thai basil leaves
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon fish sauce (optional)
- 1 teaspoon sugar
- 2 tablespoons vegetable oil
Instructions
- In a wok or large skillet, heat vegetable oil over medium-high heat. Add minced garlic, sliced chilies, and onion. Sauté for 1-2 minutes until fragrant and softened.
- Add the sliced chicken and stir-fry for 5-7 minutes until cooked through and browned.
- Stir in soy sauce, oyster sauce, fish sauce (if using), and sugar. Cook for an additional 1-2 minutes until flavors meld.
- Turn off heat, add Thai basil leaves, and stir gently until basil wilts and releases aroma.
Notes
- Use fresh Thai basil for authentic flavor.
- Adjust the chili level according to your heat tolerance.
- For a vegetarian version, substitute chicken with tofu or tempeh.
- Prep ingredients ahead for quick stir-frying.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Thai
- Diet: Dairy-Free
Nutrition
- Serving Size: 1 plate (about 1 cup)
- Calories: 350 kcal Kcal
- Sugar: 4g
- Sodium: 950mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg