This stir-fry is fast, fresh and fabulous, making it ideal for busy weeknights. It’s simple, but totally special too with its sweet, spicy and fragrant flavours. Serve it with steamed rice and you’ve got a winner on your hands.
Thai Basil Chilli Chicken
2 tbsp vegetable oil
4 garlic cloves, finely chopped
6 large dried red chillies, roughly chopped
1 onion, sliced
500g (1 lb) chicken thigh fillets, thinly sliced
4 baby bok choy, sliced lengthways
1 cup Thai basil leaves
Stir-fry sauce:
1/3 cup oyster sauce
2 tbsp fish sauce
2 tsp dark sweet soy sauce
1 tsp sugar
½ tsp corn flour (cornstarch)
- Mix the ingredients for the stir-fry sauce. Set aside for later.
- Heat the vegetable oil in a wok or large frying pan over high heat. Add the garlic, chillies and onion and stir-fry for 20 seconds. Then add the chicken and immediately spread the chicken out in the pan. Allow to sear for almost a minute, then stir-fry. Repeat until the chicken is just cooked. Add the stir-fry sauce and cook until the sauce is just thickened. Toss through the bok choy and stir-fry for a minute. Then toss through the basil leaves. Serve with steamed rice.
