A beautiful spicy dish of finely chopped chicken thigh, fried up with chillies, garlic, spring onions (scallions) and Thai basil in a light savoury sauce.
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).
8 boneless, skinless chicken thighs
While the chicken is cooking, mix the sauce ingredients together in a small bowl or jug.
1 tbsp light soy sauce, 1 tbsp dark soy sauce, 2 tbsp oyster sauce, 1/2 tbsp fish sauce, 1 tbsp light brown sugar, 4 tbsp water, 1 tsp cornflour (cornstarch in USA)
Add the chillies, garlic and spring onions to the chicken. Fry, stirring constantly for 1 minute.
4 Thai chillies, 4 cloves garlic, 8 spring onions
Add the sauce and fry for 1-2 minutes, until hot.
Add the Thai basil and toss together. Cook for a further 30 seconds, then turn off the heat and serve.
small bunch of Thai basil leaves
I like to serve mine with boiled rice, topped with a fried egg, and some halved cherry tomatoes.
boiled rice, fried egg, halved cherry tomatoes
Video
Notes
Nutritional information is per serving (based on this recipe serving 4) - NOT including serving suggestions (rice, egg etc)