Ingredients

The following ingredients have 1 Servings
  • 225g / 7oz chicken thigh fillets (, skinless boneless, cut into bite size pieces)
  • 1 green onion (, cut into 4cm / 2" lengths.)
  • 1 cup Thai basil leaves (, loosely packed (Holy Basil if you can find it) (Note 1))
  • 2 garlic cloves (, large, finely chopped (Note 2))
  • 1 birds eye or Thai chilli (, deseeded and finely chopped)
  • 1 1/2 tbsp oil ((peanut, vegetable or canola))
  • 2 tsp oyster sauce
  • 1 tsp light soy sauce ((Note 3))
  • 1 tsp dark soy sauce ((or all purpose) (Note 3))
  • 1 tsp sugar
  • 2 tbsp water
  • Steamed jasmine rice

Instruction

  • Put Sauce ingredients in a small bowl and mix to combine.
  • Heat oil in wok or pan over high heat.
  • Add garlic and chilli and cook for 10 seconds. Don't inhale - the chilli will make you cough!
  • Add the white part of the green onions and chicken and fry until cooked, around 2 minutes.
  • Add Sauce and cook for 1 minute until the water reduces to make a thick glossy sauce.
  • Toss through green part of green onions and basil leaves. Stir until just wilted, then serve immediately with steamed jasmine rice.