Thai Basil Chicken Flavorful and Simple Recipe Guide

Ingredients

• 1 lb boneless chicken thighs, sliced into thin strips
• 1 cup fresh Thai basil leaves, tightly packed
• 3 cloves garlic, minced
• 2 pieces Thai bird's eye chilies, finely chopped
• 1 piece red bell pepper, sliced
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce (optional)
• 1 tablespoon fish sauce
• 1 tablespoon sugar
• 2 tablespoons vegetable oil
• as needed cooked jasmine rice for serving

Instructions

1. In a small bowl, mix together the soy sauce, oyster sauce, fish sauce, and sugar until well combined. Set aside.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat.
3. Add the minced garlic and chopped bird's eye chilies to the pan, sautéing for about 30 seconds until fragrant.
4. Increase the heat to high, then add the sliced chicken to the skillet. Stir-fry for about 5-6 minutes, or until the chicken is cooked through and lightly browned.
5. Add the sliced red bell pepper to the pan, stirring for an additional 2 minutes until just tender.
6. Pour the prepared sauce over the chicken and vegetables, tossing everything to evenly coat and allowing it to simmer for another 2 minutes.
7. Remove from heat and stir in the fresh Thai basil leaves until just wilted.
8. Serve the Thai Basil Chicken hot over jasmine rice.