A delicious, healthy stir fry featuring tender chicken and fresh Thai basil. Ready in just 10 minutes, it makes a perfect weeknight dinner.
1/2 pound (227 g) boneless, skinless chicken thighs *
2 tablespoons vegetable oil
1-2 Thai chilis, to taste
2 cloves garlic
1 cup (20 g) Thai basil leaves **
1/4 cup (60 ml) chicken broth
1 tablespoon soy sauce
1 tablespoon oyster sauce
2 teaspoons fish sauce
2 teaspoons brown sugar
Whisk together all sauce ingredients in a bowl until sugar has dissolved. Set aside.
Cut chicken into large bite-sized pieces.
Finely slice the shallot and Thai chilis. You can omit the chili if you don't like heat, or remove the seeds to make it less spicy. Mince the garlic cloves.
Heat oil in a wok or large skillet over high heat. Add chicken and stir fry until the outside loses its raw pink colour, about 2-3 minutes.
Add the shallot, chili, and garlic. Stir fry about 2-3 minutes, until the shallot begins to caramelize but not burn.
Pour in the sauce and continue to cook for 1-2 minutes, until much of the sauce has evaporated and the remainder mostly clings to the meat. You want it to still be a bit saucy, but not too saucy. Remove the pan from the heat.
Fold the Thai basil leaves into the stir fry. The heat from the chicken will be enough to wilt and cook the leaves.
Serve immediately with a side of jasmine rice.
* Boneless, skinless chicken breast meat works great as well.
** If you can't get Thai basil or Thai holy basil, you can use regular basil (sweet basil) as a substitute.
Keywords: Thai basil chicken