Ingredients
- 225 g / 7oz chicken thigh fillets skinless boneless, cut into bite size pieces
- 1 green onion cut into 4cm / 2" lengths.
- 1 cup Thai basil leaves loosely packed (Holy Basil if you can find it) (Note 1)
- 2 garlic cloves large, finely chopped (Note 2)
- 1 birds eye or Thai chilli deseeded and finely chopped
- 1 ½ tbsp oil peanut, vegetable or canola
- SAUCE
- 2 tsp oyster sauce
- 1 tsp light soy sauce Note 3
- 1 tsp dark soy sauce or all purpose (Note 3)
- 1 tsp sugar
- 2 tbsp water
Instructions
- Put Sauce ingredients in a small bowl and mix to combine.
- Heat oil in wok or pan over high heat.
- Add garlic and chilli and cook for 10 seconds. Don't inhale - the chilli will make you cough!
- Add the white part of the green onions and chicken and fry until cooked, around 2 minutes.
- Add Sauce and cook for 1 minute until the water reduces to make a thick glossy sauce.
- Toss through green part of green onions and basil leaves. Stir until just wilted, then serve immediately with steamed jasmine rice.
