Ingredients
Scale
- 1 pound chicken breast, thinly sliced (or protein of your choice)
- 2 bell peppers (red and green), sliced
- 1 carrot, julienned
- 1 onion, thinly sliced
- 3 cloves garlic, minced
- 1/4 cup fresh Thai basil leaves
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1–2 red chilies, finely chopped (adjust to taste)
- 2 tablespoons vegetable oil
- Cooked rice, for serving
Instructions
- Prepare all ingredients by slicing the chicken, chopping vegetables, and mincing garlic and chilies.
- Heat vegetable oil in a skillet or wok over high heat, then stir-fry onions for 2 minutes until translucent.
- Add bell peppers and carrots to the skillet, cooking for another 3-5 minutes until tender-crisp, then set aside.
- Add more oil if needed, then stir-fry garlic and chilies for 30 seconds. Cook the chicken until browned and cooked through.
- Return the stir-fried vegetables to the skillet.
- Whisk together the soy sauce, oyster sauce, fish sauce, and brown sugar in a bowl. Pour over the chicken and vegetables, stirring well.
- Cook for another 2-3 minutes until the sauce thickens slightly, then add the Thai basil and stir until wilted. Serve over cooked rice.
Notes
- Use high heat to ensure proper cooking.
- Avoid overcrowding the pan by cooking in batches.
- Fresh ingredients, especially Thai basil, are crucial for the best flavor.
- Adjust spiciness by varying the amount of chilies used.
- Prep ingredients in advance for quick cooking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Thai
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 400 Kcal
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg