Thai Basil Chicken
Basil chicken
- 1 chicken breast (or any other cut of boneless chicken, about 200 grams)
- 5 cloves of garlic
- 4 Thai chilies
- 1 T oil for frying
- 1 t oyster sauce
- 1 t water
- ½ teaspoon brown sugar
- 2 T dark soy sauce
- 1 handful of Thai holy basil leaves
- 1 C Rice, cooked
Instructions
- Cut the chicken into small pieces.
- Rinse and peel the garlic and chilies, and mince.
- Pluck a good sized handful of Thai basil leaves from stems.
- Heat medium pan on high heat, and add about 1 tablespoon of oil to the pan.
- When the oil is hot, add the chilies and garlic. Stir fry them for about 20 seconds or so until they get really fragrant, but don't let them burn or get too dry.
- Add chicken. Keep stir frying continuously. Continue to stir and cook your chicken until it's just about fully cooked all the way through (depending on the size pieces of chicken and how hot the pan is, it should take about 2 - 3 minutes).
- Add water, 1 oyster sauce, sugar, and dark soy sauce. Keep stir frying for about another 30 seconds.
- Add Thai Basil, fold it into the chicken, and then immediately turn off the heat. The basil only needs to cook for about 5 seconds, and it will continue to wilt and cook from the existing heat of the chicken.
- Plate over rice.
