Thai Basil Chicken
This authentic-tasting recipe for Thai Basil Chicken takes under 30 minutes to make, with a rich, sticky sauce and tender pieces of chicken.
Servings:4 servings
Ingredients
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- ½ tbsp fish sauce
- 1 tsp sugar
- ¼ cup water
- 1 tbsp oil
- 1 shallot, thinly sliced
- 3-4 birds eye chili peppers, adjust to taste
- 1 tbsp crushed garlic
- 1 lb chicken breasts, cut into bite-sized chunks
- 2 green onions, cut into 1 1/2 inch lengths
- 1 cup Thai basil
- jasmine rice, to serve
Instructions
- Combine the soy sauce, oyster sauce, fish sauce, sugar and water in a small bowl, stirring until the sugar has dissolved. Set aside.
- Heat the oil in a large wok or non-stick skillet over a medium high heat. Once it is shimmering, add the shallot, chillies and crushed garlic, and cook, stirring all the time, until the garlic and shallots are soft, and are just about to start taking on color.
- Add the chicken and continue to cook, stirring often, until no pink bits remain on the chicken. Add the onion pieces, and continue to cook everything until the chicken is just cooked through.
- Add the sauce and the basil leaves, and allow the sauce to reduce until it is sticky and coats the chicken. Serve immediately with jasmine rice.
Notes
The Chicken: The chicken breast can be substituted for thigh meat.
Heat Level: Alter the amount of chilli peppers you use depending on your preferred heat levels.
Thai Basil: The flavor of Thai basil is essential to the finished dish, so if you can’t find it at the grocery store try a specialist Asian grocer.
Nutrition
Calories: 183 kcal, Carbohydrates: 4 g, Protein: 26 g, Fat: 7 g, Saturated Fat: 1 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 3 g, Trans Fat: 0.03 g, Cholesterol: 73 mg, Sodium: 937 mg, Potassium: 511 mg, Fiber: 1 g, Sugar: 2 g, Vitamin A: 411 IU, Vitamin C: 5 mg, Calcium: 31 mg, Iron: 1 mg
