8 boneless, skinless chicken thighs trimmed and chopped into small chunks (this is about 800g/1.75lbs AFTER trimming – about 1kg/2.2lbs before trimming)
4 Thai chillies thinly sliced (remove the seeds if you want a little less heat)
4 cloves garlic peeled and minced
8 spring onions scallions sliced (use the white and green parts)
small bunch of Thai basil leaves (about 40g/1.4oz), sliced into thin strips (or use Holy basil if you can get hold of it)
Sauce:
1 tbsp light soy sauce
1 tbsp dark soy sauce
½ tbsp fish sauce
1 tbsp light brown sugar
4 tbsp water
1 tsp cornflour (cornstarch in USA)
To Serve:
boiled rice
fried egg
halved cherry tomatoes
Instructions
Heat the oil in a wok over a high heat.2 tbsp oil
Add the chicken and cook, stirring often for 4-5 minutes, until the chicken is nearly cooked through (it should cook fairly quickly as the pieces are small. The chicken doesn’t need to be browned).8 boneless, skinless chicken thighs
While the chicken is cooking, mix the sauce ingredients together in a small bowl or jug.1 tbsp light soy sauce,1 tbsp dark soy sauce,2 tbsp oyster sauce,1/2 tbsp fish sauce,1 tbsp light brown sugar,4 tbsp water,1 tsp cornflour (cornstarch in USA)
Add the chillies, garlic and spring onions to the chicken. Fry, stirring constantly for 1 minute.4 Thai chillies,4 cloves garlic,8 spring onions
Add the sauce and fry for 1-2 minutes, until hot.
Add the Thai basil and toss together. Cook for a further 30 seconds, then turn off the heat and serve.small bunch of Thai basil leaves
I like to serve mine with boiled rice, topped with a fried egg, and some halved cherry tomatoes.
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