Nicky's Kitchen SanctuaryThai Basil Chicken
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Ingredients
Serves 4- 1 tsp cornflour (cornstarch in USA)
- 4 cloves garlic (peeled and minced)
- 8 spring onions (scallions sliced (use the white and green parts))
- halved cherry tomatoes
- small bunch of Thai basil leaves ((about 40g/1.4oz), sliced into thin strips (or use Holy basil if you can get hold of it))
- 1/2 tbsp fish sauce
- 8 boneless, skinless chicken thighs
- fried egg
- 1 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 2 tbsp oyster sauce
- 4 tbsp water
- 1 tbsp light brown sugar
- 4 Thai chillies (thinly sliced (remove the seeds if you want a little less heat))
- boiled rice
- 2 tbsp oil
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Steps
- Step 1
Heat the oil in a wok over a high heat.
- Step 2
Add the chicken and cook, stirring often for 4-5 minutes, until the chicken is nearly cooked through (it should cook fairly quickly as the pieces are small. The chicken doesn't need to be browned).
- Step 3
While the chicken is cooking, mix the sauce ingredients together in a small bowl or jug.
- Step 4
Add the chillies, garlic and spring onions to the chicken. Fry, stirring constantly for 1 minute.
- Step 5
Add the sauce and fry for 1-2 minutes, until hot.
- Step 6
Add the Thai basil and toss together. Cook for a further 30 seconds, then turn off the heat and serve.
- Step 7
I like to serve mine with boiled rice, topped with a fried egg, and some halved cherry tomatoes.
Interactive, hands-free timers are available in the Supper app.
Heat the oil in a wok over a high heat.
Source: Nicky's Kitchen Sanctuary
