Thai Basil Chicken

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Serves 4

Ingredients:

• 3 tbsp cooking oil
• 400 gm of chicken, boneless & skinless
• 4 cloves of garlic, sliced
• 2 to 3 fresh red chilies, sliced & seeded
• 1 tbsp oyster sauce*
• 1 tbsp soy sauce
• 2 tsp dark soy sauce
• 2 tsp fish sauce
• 1 tsp sugar
• 1.5 cup of thai basil leaves, loosely packed

Serving suggestions:

• steamed jasmine rice
• fried eggs

Directions:

1. Add garlic and chilies into a large mortar and pestle. Pound until it forms a grainy paste. Set aside.
2. In a bowl, add all the sauces. Stir to combine and set aside.
3. I didn’t buy minced chicken. So, I just added chicken pieces into a food processor and coarsely pulsed for a few seconds.
4. Heat a large wok or non-stick pan on medium. Once heated, add oil and quickly add chili garlic paste.
5. Fry until paste is fragrant, between 1 to 2 minutes. Avoid burning this paste. Burnt garlic is ewww.
6. Increase heat to medium-high, add minced chicken and stir fry for 2 minutes. Keep stir frying while adding the sauce mix.
7. Increase the heat to high and stir fry for 2 more minutes. Add thai basil and stir fry for 20 seconds before removing the wok from heat.
8. Serve immediately on a bed of freshly steamed jasmine rice and fried eggs. Enjoy!

*note: adjust seasonings accordingly. each sauces have certain amount of sodium.