Ingredients

The following ingredients have 4 Servings
  • 12 oz. boneless skinless chicken breast or thighs ((340g, sliced into thin strips))
  • 1 teaspoon cornstarch
  • 1 teaspoon vegetable oil ((plus 2 tablespoons))
  • 3 cloves garlic ((thinly sliced))
  • 1 small onion ((thinly sliced))
  • 1 fresh holland or Thai bird chili ((de-seeded and thinly sliced))
  • 2 teaspoons soy sauce
  • 1 teaspoon dark soy sauce
  • 2 teaspoons oyster sauce
  • 1 tablespoon fish sauce
  • ½ teaspoon sugar
  • 1 cup fresh Thai basil leaves
  • 1 cup mint leaves

Instruction

  • Combine the sliced chicken with the cornstarch and 1 teaspoon vegetable oil.
  • Heat 1 tablespoon oil in a wok over high heat. Add the chicken, and stir-fry until opaque. Remove the chicken from the wok and set aside.
  • Add another tablespoon of oil in the wok, and add the garlic, onion, and chilies. Stir-fry for 1 minute. Add the reserved chicken, soy sauce, dark soy sauce, oyster sauce, fish sauce, sugar, Thai basil, and mint.
  • Stir-fry for about 30 seconds, until the basil and mint leaves are wilted. Serve immediately with steamed rice.