Thai Basil Chicken
4 standard portions
Source field check ยท Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 2 tablespoons vegetable oil (or other neutral-tasting oil, such as avocado )
- 2 shallots (thinly sliced)
- 3-4 cloves garlic (minced)
- 1-2 Thai chili peppers (deseeded and minced (adjust to spice preference))
- 1 ยฝ pounds boneless skinless chicken thighs (diced into bite-sized pieces)
- 1 tablespoon soy sauce
- 2 teaspoons fish sauce
- 1 teaspoon granulated sugar
- ยพ cup Thai basil leaves (loosely packed)
Method
- In a large skillet or wok, heat the oil over medium-high heat until shimmering.
- Add shallots, garlic, and chili peppers to the pan. Stir-fry for 1-2 minutes until fragrant but not browned.
- Add diced chicken and stir-fry for 4-5 minutes until cooked through and no longer pink.
- Stir in soy sauce, fish sauce, and sugar. Toss to coat the chicken evenly and cook for 1-2 more minutes.
- Remove the pan from heat, add Thai basil leaves, and stir until wilted.
- Transfer to a serving plate and enjoy immediately over cooked jasmine rice.