Thai Basil Chicken
Steps
- Mix 2 teaspoons of oyster sauce, 1 teaspoon of light soy sauce, 1 teaspoon of dark soy sauce, 1 teaspoon of sugar, and 2 tablespoons of water.
- Cut 225g of boneless, skinless chicken thighs into small pieces. Slice 1 scallion, keeping its white and green parts separate.
- Heat 1½ tablespoons of vegetable oil in a wok over high heat. Stir-fry 2 minced garlic cloves and 1 deseeded, chopped Thai chili for 10 seconds.
- Add the chicken and scallion whites. Stir-fry for about 2-3 minutes, until the chicken reaches 165°F / 74°C.
- Add the sauce and stir for 1 minute. Fold in the scallion greens and 1 cup of loosely packed Thai basil leaves until wilted.
