Thai Basil Chicken Stir-Fry

Ingredients

• 1 tbsp Light soy sauce
• 2 tsp Dark soy sauce
• 1 tbsp Oyster sauce
• 2 tsp Fish sauce
• 0.5 tsp Caster sugar
• 2 tbsp Neutral oil (For cooking the stir-fry)
• 450 g Chicken thigh pieces (Chopped)
• 2 tbsp Garlic (Cloves, minced)
• 3 Thai chillies (Sliced; add extra if desired)
• 0.25 cup Chicken stock
• 1 cup Thai basil leaves (Packed)
• Jasmine rice (Steamed, for serving)
• Eggs (Fried and served on top)

Steps

1. 1

   Combine the light soy sauce, dark soy sauce, oyster sauce, fish sauce, and caster sugar in a small bowl. Mix well and set the stir-fry sauce aside.

2. 2

   Heat the neutral oil in a hot wok.

3. 3

   Add the chopped chicken thigh pieces to the wok and stir-fry for 2–3 minutes, until the chicken starts to brown.

4. 4

   Add the minced garlic and sliced Thai chillies. Stir-fry for another 2 minutes, until fragrant.

5. 5

   Pour the prepared sauce and chicken stock into the wok. Stir-fry for about 2–3 minutes, until the sauce thickens and coats the chicken nicely.

6. 6

   Add the Thai basil leaves, along with extra sliced chilli if desired. Toss through the chicken and cook just until the basil wilts.

7. 7

   Serve the stir-fry hot with steamed jasmine rice and a crispy fried egg on top.

Notes

The source does not specify quantities for the steamed jasmine rice, fried eggs, or optional extra chilli.

Nutrition per serving

• main
• stir-fried
• Thai
• chicken
• quick
• high-protein
• weeknight meal