Thai Basil Chicken Stir-fry

A fast, flavour-packed Thai basil chicken stir-fry that's better than takeaway.

By @brendan_pang

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 1 tbsp light soy sauce
• 2 tsp dark soy sauce
• 1 tbsp oyster sauce
• 2 tsp fish sauce
• 1.5 tsp caster sugar
• 2 tbsp neutral oil
• 500 g chicken thigh pieces
• 6 cloves garlic
• 3 pcs Thai chillies
• 1 portion stir-fry sauce
• 0.25 cup chicken stock
• 1 cup Thai basil leaves
• 1 portion steamed jasmine rice
• 1 pcs fried egg

Instructions

1. Mix the light soy sauce, dark soy sauce, oyster sauce, fish sauce, and caster sugar together in a small bowl and set aside.
2. Heat 2 tbsp of neutral oil in a hot wok.
3. Add the chopped chicken thigh pieces to the hot wok and stir-fry for 2–3 minutes until it starts to brown.
4. Add the minced garlic and sliced Thai chillies to the wok, and cook for another 2 minutes until fragrant.
5. Pour in the previously prepared sauce and chicken stock to the wok. Stir-fry until it thickens and coats the chicken nicely, about 2–3 minutes.
6. Toss through the Thai basil and extra chilli if you like. Cook just until the basil wilts.
7. Serve hot with steamed jasmine rice and a crispy fried egg on top.