Description
A quick and easy dish that combines tender chicken with fragrant basil and spicy chilies, perfect for busy weeknights.
Ingredients
- 1 pound boneless chicken breast, thinly sliced
- 1 tablespoon fish sauce
- 4 cloves garlic, minced
- 2-3 pieces Thai bird chilies, chopped
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1 cup fresh Thai basil leaves
- 1 piece bell pepper, sliced (optional)
- 2 tablespoons vegetable oil
- Cooked jasmine rice (for serving)
Instructions
- Heat the vegetable oil in a large pan or wok over medium-high heat.
- Add the minced garlic and chopped Thai bird chilies to the pan. Stir-fry for about 30 seconds until fragrant.
- Add the thinly sliced chicken breast to the pan. Cook until the chicken is no longer pink, stirring frequently, about 5-7 minutes.
- Pour in the fish sauce, oyster sauce, soy sauce, and sugar. Mix everything well, allowing the chicken to soak up the flavors.
- If using, add the sliced bell pepper and stir for another minute until the peppers are slightly tender.
- Add the fresh Thai basil leaves and stir until they wilt, about 1 minute.
- Remove from heat.
Notes
For best flavor, use fresh Thai basil. Adjust chilies according to spice preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Thai