Basil Chicken

Thai basil chicken stir-fried with garlic, chillies and holy basil in a savoury sauce.

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High heat and a short cooking time keep the chicken juicy while the basil is added at the very end so its aroma stays strong.

Ingredients

• 600 g minced chicken
• 5 garlic cloves (chopped)
• 4 Thai chillies (chopped)
• 30 g holy basil or Thai basil
• 2 tbsp neutral oil
• 2 tbsp oyster sauce
• 1.5 tbsp light soy sauce
• 1 tsp dark soy sauce
• 1 tbsp fish sauce
• 1 tsp sugar
• 2 tbsp water

Step-by-step method

1. Mix the oyster sauce, light soy, dark soy, fish sauce, sugar and water in a small bowl.
2. Heat a wok over high heat until very hot, then add the oil.
3. Add the garlic and chillies and stir-fry for 15–20 seconds until fragrant.
4. Add the minced chicken and break it up with the spatula. Stir-fry for 4–5 minutes until cooked through and lightly browned.
5. Pour in the prepared sauce and toss for 30–60 seconds until the liquid coats the chicken.
6. Turn off the heat and immediately fold in the basil leaves so they wilt from the residual heat without blackening.
7. Serve at once over jasmine rice, traditionally with a fried egg if desired.