Ingredients
Scale
- 1 lb boneless, skinless chicken thighs, sliced
- 3 cloves garlic, minced
- 2 Thai red chilies, sliced
- 1 large bell pepper, sliced
- 1 cup fresh Thai basil leaves
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 2 tablespoons vegetable oil
Instructions
- Heat oil in a wok or large skillet over medium-high heat.
- Add minced garlic and sliced chili; sauté until fragrant.
- Add sliced chicken and cook until browned and cooked through.
- Stir in soy sauce, fish sauce, oyster sauce, and sugar; cook for 2 minutes.
- Add sliced bell peppers and cook until slightly tender.
- Finish by stirring in fresh basil leaves until wilted and aromatic.
Notes
- Use Thai basil for authentic flavor; sweet basil can be a substitute.
- Adjust chili amounts for spice preference.
- Serve with jasmine rice for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Method: Stir-fry
- Cuisine: Thai
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 320 Kcal
- Sugar: 6g
- Sodium: 890mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 75mg