Ingredients
Scale
- 1 pound boneless chicken thighs or breasts, sliced
- 3 cloves garlic, minced
- 2 Thai red chilies, sliced
- 1 cup fresh basil leaves
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 2 tablespoons vegetable oil
Instructions
- Heat oil in a wok or large skillet over medium-high heat.
- Add garlic and red chilies; stir-fry until fragrant.
- Add sliced chicken and cook until no longer pink.
- Stir in soy sauce, oyster sauce, and sugar; cook for 1-2 minutes until sauce thickens.
- Remove from heat and fold in fresh basil leaves; serve immediately.
Notes
- Adjust chili amount for spiciness preference.
- Best served with steamed jasmine rice.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Method: Stir-fry
- Cuisine: Thai
- Diet: Gluten-Free if using tamari instead of soy sauce
Nutrition
- Serving Size: 1 cup
- Calories: 250 Kcal
- Sugar: 5g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 55mg