Ingredients
Scale
- 2 tablespoons vegetable oil
- 1 pound boneless chicken breasts or thighs, diced
- 3 cloves garlic, minced
- 2 red chilies, sliced
- 1 bell pepper, sliced (optional)
- 1 cup fresh Thai basil leaves
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon fish sauce
- 1 teaspoon sugar
- 1/2 teaspoon black pepper
Instructions
- Heat oil in a wok or large skillet over medium-high heat.
- Add diced chicken and cook until browned and cooked through, about 5-7 minutes.
- Stir in garlic and red chilies; cook for about 30 seconds until fragrant.
- Add soy sauce, oyster sauce, fish sauce, sugar, and black pepper; stir well to coat the chicken.
- Drop in Thai basil leaves and cook until just wilted, about 1 minute.
- Serve hot over steamed rice or noodles.
Notes
- Adjust the number of red chilies according to your spice preference.
- Use fresh Thai basil for authentic flavor.
- This dish pairs wonderfully with jasmine rice or Thai jasmine rice blend.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stir-fry
- Cuisine: Thai
- Diet: Dairy-Free, Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 250 Kcal
- Sugar: 4g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 60mg