Description
A classic Thai stir-fry featuring juicy chicken thighs, aromatic garlic and shallots, spicy chili, and fresh Thai basil in a savory umami-rich sauce.
Ingredients
- 1 lb boneless, skinless chicken thighs, sliced into thin strips
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 2 shallots, thinly sliced
- 1 red chili, sliced (adjust to taste)
- 1 bell pepper, sliced
- 1 cup fresh basil leaves
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 teaspoon fish sauce
- 1 teaspoon sugar
- 1/4 cup chicken broth
- Salt and pepper to taste
Instructions
1. Prepare all ingredients: slice chicken, mince garlic, slice shallots, chili, and bell pepper.
2. Heat vegetable oil in a large pan or wok over medium-high heat.
3. Add garlic and shallots, sauté for 1 minute until fragrant.
4. Add sliced chicken thighs and cook for 5–7 minutes, stirring until browned and cooked through.
5. Add sliced chili and bell pepper, stir-fry for 2–3 minutes until slightly softened.
6. In a small bowl, mix oyster sauce, soy sauce, fish sauce, sugar, and chicken broth.
7. Pour sauce into the pan and stir to coat everything. Simmer for 2–3 minutes.
8. Add fresh basil leaves and toss gently until wilted, about 1 minute.
9. Taste and adjust seasoning with salt and pepper.
10. Serve hot over steamed jasmine rice, optionally topped with a fried egg.
Notes
For a vegetarian version, substitute chicken with tofu and use plant-based oyster sauce.
Adjust spice level by increasing or reducing the chili.
Pairs well with cucumber salad or steamed vegetables.
Can be served with jasmine rice, fried rice, or cauliflower rice for a low-carb option.
Nutrition
- Serving Size: 1 portion
- Calories: 280
- Sugar: 3g
- Sodium: 820mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 27g
- Cholesterol: 105mg