Ingredients
Scale
- 1 lb chicken breasts or thighs, sliced
- 3 cloves garlic, minced
- 2-3 Thai red chilies, sliced (adjust to taste)
- 1 cup fresh Thai basil leaves
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp fish sauce (optional)
- 1 tbsp vegetable oil
- 1 tsp sugar
Instructions
- Heat oil in a wok or large skillet over medium-high heat.
- Add garlic and chilies, sauté until fragrant.
- Add chicken slices and cook until no longer pink.
- Stir in soy sauce, oyster sauce, fish sauce, and sugar, cook for 2 minutes.
- Add basil leaves and cook until wilted.
- Serve hot over steamed rice or noodles.
Notes
- You can adjust spice level by varying the number of chilies.
- Use fresh basil for authentic flavor.
- This dish is best served immediately for maximum freshness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Method: Stir-fry
- Cuisine: Thai
- Diet: Gluten-free (if soy sauce is gluten-free)
Nutrition
- Serving Size: 1/4 recipe
- Calories: 250 Kcal
- Sugar: 4g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 65mg