Thai Chilli Basil Chicken

(from castro15’s recipe box)

Categories: Asian

Ingredients

  • 7oz chicken thigh fillet, skinless boneless, cut into bite size pieces
  • 1 scallion/shallot stem, cut into 2" lengths.
  • 1 cup Thai basil leaves, loosely packed
  • 2 large cloves of garlic, finely chopped
  • 1 birds eye or Thai chilli, deseed and finely chopped
  • 1 1/2 tbsp oil (peanut, vegetable or canola)
  • Sauce
  • 2 tsp oyster sauce
  • 1 tsp light soy sauce
  • 1 tsp dark soy sauce (or all purpose)
  • 1 tsp sugar
  • 2 tbsp water

Directions

  1. Put Sauce ingredients in a small bowl and mix to combine.

  2. Heat oil in wok or pan over high heat.

  3. Add garlic and chilli and cook for 10 seconds. Don’t inhale – the chilli will make you cough!

  4. Add the white part of the shallots/scallions and chicken and fry until cooked, around 2 minutes.

  5. Add sauce and cook for 1 minute until the water evaporates to make a thick glossy sauce.

  6. Remove from heat and toss through green part of scallions/shallots and the end.basil leaves. Stir until just wilted, then serve immediately with rice.

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