Basil Chicken Stir-Fry
A popular Thai stir-fry with fragrant basil leaves and warming spice
Servings: 4
Ingredients
- 500g skinless boneless chicken thigh fillets
- Salt and pepper
- 1 tbsp cornstarch or tapioca flour
- Vegetable or rapseed oil for frying
- 4 cloves of garlic
- 6 - 10 mild dried chillies
- 1 tbsp oyster sauce
- 1.5 tbsp light soy sauce
- 1/2 tbsp dark soy sauce
- 2 tsp honey or maple syrup
- 50ml chicken stock
- 1 large handful of basil leaves
Instructions
- Cut the chicken into bite-size pieces and place in a bowl. Season with salt and pepper. Add cornstarch and coat the chicken pieces evenly. Set aside to rest for 10 minutes.
- Add dried chillies to a bowl and cover with boiling water. Soak for 5 minutes or until they have softened. Drain, remove seeds and slice into bite-size pieces. If you want lots of heat you can also add a small fresh green or red chilli to the mix.
- Combine oyster sauce, light soy, dark soy, honey or maple syrup and chicken stock in a cup or small bowl.
- Crush garlic gloves.
- Heat a frying pan with a good splash of oil. Add chicken pieces along with the garlic and fry until cooked through, constantly tossing around the pan to ensure the chicken doesn't brown. It should be cooked through but still soft.
- Add dried chillies and oyster sauce mix, quickly toss around the pan and cover chicken pieces evenly. Continue to toss around until sauce bubbles and thickens and hugs every piece of chicken nicely.
- Remove the pan from the heat and stir through the basil leaves.
- Serve immediately with rice or noodles.