Thai Basil Chicken Recipe

Ingredients

• 500 gram minced chicken
• 2 tablespoon sesame oil
• 1 tablespoon minced garlic (divided)
• 1/2 tablespoon minced ginger
• 1 small red onion, finely chopped
• 2 Thai red eye bird's chilli, sliced
• 2 tablespoon oyster sauce
• 1 tablespoon light soy sauce
• 1 tablespoon dark soy sauce
• 1 teaspoon fish sauce
• 1 teaspoon light brown sugar
• salt to tastes
• 1 packed Thai basil leaves
• 1 sprig green onion or scallion, finely chopped ((optional))

Instructions

1. 1

   In a small bowl, whisk together the oyster sauce, light soy sauce, dark soy sauce, fish sauce, and sugar. Set aside.

2. 2

   Heat oil in a wok till it starts smoking. Add the half of the garlic, ginger, onion and fresh chilli. Stir-fry rapidly for about 20-30 seconds until very fragrant. Be careful not to burn it!

3. 3

   Add the minced chicken to the wok. Break it up with your spatula and stir-fry vigorously. Cook until the chicken turns pale white, releases juices, and is mostly cooked through. This should take 5 to 6 minutes.

4. 4

   Pour the prepared sauce mixture, green onion, and remianing garlic over the cooked chicken.

5. 5

   Continue to stir-fry on high heat, tossing everything together. The sauce will thicken slightly and coat the chicken. Cook for another 1-2 minutes until the sauce is well incorporated and slightly reduced. If you want it extra saucy, at this stage, add the stock plus cornstarch slurry.

6. 6

   Add the generous handful of basil leaves. Toss them quickly through the hot chicken until they just wilt. The residual heat will cook them perfectly without overcooking.

7. 7

   Serve Thai Basil Chicken with jasmine rice.