Ingredients
Scale
- 1 lb (450g) boneless chicken thighs or breasts, thinly sliced
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 2 fresh red chilies, sliced (adjust to taste)
- 1 large onion, sliced
- 1 cup fresh Thai basil leaves
- 3 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1/2 teaspoon black pepper
Instructions
- Heat vegetable oil in a wok or large skillet over medium-high heat.
- Add minced garlic and sliced chilies; sauté until fragrant, about 30 seconds.
- Add sliced chicken and cook until browned and cooked through, about 4-5 minutes.
- Stir in soy sauce, fish sauce, sugar, and black pepper; cook for another minute.
- Add sliced onions and cook until slightly softened, about 2 minutes.
- Remove from heat and fold in fresh Thai basil leaves; stir until fragrant and basil wilts.
Notes
- Adjust chili levels according to your spice preference.
- Serve hot over jasmine rice or steamed rice noodles for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Method: Stir-fry
- Cuisine: Thai
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate (about 1.5 cups)
- Calories: 330 Kcal
- Sugar: 5g
- Sodium: 920mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg