Ingredients
Scale
- 1 lb boneless, skinless chicken thighs or breasts, sliced
- 3 cloves garlic, minced
- 2 Thai red chilies, sliced (adjust to taste)
- 1 cup fresh Thai basil leaves
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon fish sauce
- 1 tablespoon vegetable oil
- 1 teaspoon sugar
- Juice of 1 lime
Instructions
- Heat oil in a wok or large skillet over medium-high heat.
- Add garlic and chilies, stir-fry for 30 seconds until fragrant.
- Add chicken slices and stir-fry until cooked through, about 5-7 minutes.
- Mix in soy sauce, oyster sauce, fish sauce, and sugar; cook for 2 more minutes.
- Remove from heat and stir in fresh Thai basil leaves and lime juice.
- Serve hot over jasmine rice or noodles.
Notes
- Adjust the chili amount based on your spice preference.
- You can substitute shrimp or tofu for chicken.
- For extra flavor, garnish with additional basil or sliced peppers.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stir-fry
- Cuisine: Thai
- Diet: Gluten-Free, Dairy-Free
Nutrition
- Serving Size: 1 plate
- Calories: 320 Kcal
- Sugar: 4g
- Sodium: 720mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg