Ingredients
Scale
- 1 lb chicken breast, thinly sliced
- 2 tbsp vegetable oil
- 4 cloves garlic, minced
- 2 red chili peppers, sliced
- 1 cup fresh Thai basil leaves
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp fish sauce
- 1 tsp sugar
- 1/2 tsp black pepper
Instructions
- Heat oil in a wok or large skillet over medium-high heat.
- Add garlic and chili slices; sauté until fragrant.
- Stir in sliced chicken and cook until no longer pink.
- Mix soy sauce, oyster sauce, fish sauce, and sugar; pour over chicken.
- Cook for 2-3 minutes until sauce thickens slightly.
- Add basil leaves and stir until wilted.
- Serve hot with steamed rice or noodles.
Notes
- You can adjust the chili amount based on your heat preference.
- Use fresh basil for authentic flavor.
- This dish is best served immediately.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stir-fry
- Cuisine: Thai
- Diet: Gluten-Free (with soy sauce substitute)
Nutrition
- Serving Size: 1 cup
- Calories: 210 Kcal
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 55mg