This stir-fry is fast, fresh and fabulous, making it ideal for busy weeknights. It’s simple, but totally special too with its sweet, spicy and fragrant flavours. Serve it with steamed rice and you’ve got a winner on your hands.
WATCH THIS RECIPE
Thai Basil Chilli Chicken
PREP TIME
10 minutes
COOK TIME
10 minutes
SERVES
4
Ingredients
2 tbsp vegetable oil
4 garlic cloves, finely chopped
6 large dried red chillies, roughly chopped
1 onion, sliced
500g (1 lb) chicken thigh fillets, thinly sliced
4 baby bok choy, sliced lengthways
1 cup Thai basil leaves
steamed rice to serve (click here to see my recipe for how to cook rice)
Stir-fry sauce:
1/3 cup oyster sauce
2 tbsp fish sauce
2 tsp dark sweet soy sauce
1 tsp sugar
½ tsp corn flour (cornstarch)
Steps
-
Mix the ingredients for the stir-fry sauce. Set aside for later.
-
Heat the vegetable oil in a wok or large frying pan over high heat. Add the garlic, chillies and onion and stir-fry for 20 seconds. Then add the chicken and immediately spread the chicken out in the pan. Allow to sear for almost a minute, then stir-fry. Repeat until the chicken is just cooked. Add the stir-fry sauce and cook until the sauce is just thickened. Toss through the bok choy and stir-fry for a minute. Then toss through the basil leaves. Serve with steamed rice.
Awesome
Better than any restaurant! Feeds 5 for the price of 1 at a restaurant. Thank you – will definitely cook this again 😍
Love it!
Many thanks. Loved it.
I put some zucchini instead of the pak choï.
Thanks for your sharing.
Delicious, easy meal.
We love this dish that we have it at least once a month.
Easy to pre prep, cheap and tastes amazing not to mention healthy.
Thanks Marion❤️