Spicy Thai Thai Basil Chicken Stir-Fry with Jasmine Rice
Equipment
- Large Skillet
- Wok
- Cutting Board
- Knife
Ingredients
- 1 pound boneless skinless chicken thighs, thinly sliced
- 4 garlic cloves, minced
- 3 Thai red chilies, thinly sliced
- 1 cup packed Thai basil leaves
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 teaspoon fish sauce
- 1 teaspoon sugar
- 2 tablespoons vegetable oil
- 4 cups cooked jasmine rice, for serving
Instructions
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and sliced chilies and stir for 30 seconds until fragrant.
- Add the sliced chicken thighs and cook, stirring often, for 5 to 6 minutes until the chicken is browned and cooked through.
- Stir in the oyster sauce, soy sauce, fish sauce, and sugar. Cook for another 1 to 2 minutes, tossing everything to coat the chicken evenly.
- Remove the skillet from the heat and stir in the Thai basil leaves until they just begin to wilt.
- Spoon the stir-fry over the cooked jasmine rice and serve right away.
Notes
Add the basil off the heat so it keeps its bright color and flavor. If you prefer less spice, use only one or two chilies or remove the seeds. Leftovers reheat well in a skillet with a splash of water to loosen the sauce.
Course: Main Course
Cuisine: Thai
Equipment: Large Skillet, Wok, Cutting Board, Knife
Cuisine: Thai
Equipment: Large Skillet, Wok, Cutting Board, Knife