Thai Basil Chicken Thighs
Thai Basil Chicken Thighs
Ingredients
For the Chicken
- 800 g chicken thighs, cubed
For the Sauce
- 4 tablespoons soy sauce
- 4 tablespoons oyster sauce
- 4 tablespoons sriracha
- 2 tablespoons fish sauce
- 2 tablespoons sweetener
- 1 1/2 tablespoons minced garlic
For Cooking
- 2 tablespoons minced garlic
- 2-6 thai chili, sliced, adjust depending on spice tolerance
- 2 cups thai basil
- as needed cooking spray
- a splash water
For Topping
- 250-300 g cooked white rice, per serving
- 1 fried egg, per serving
Instructions
- 1
Into a bowl, combine the soy sauce, oyster sauce, sriracha, fish sauce, sweetener, and 1 1/2 tablespoons of minced garlic. Mix well to create the sauce.
⏱️ 3 min
- 2
Heat a large pan or wok over medium-high heat. Spray with cooking spray. Add 2 tablespoons of minced garlic and the sliced Thai chilies (adjust quantity based on desired spice level). Cook until the garlic develops a nice golden color, about 1-2 minutes.
⏱️ 2 min
- 3
Add the cubed chicken thighs to the pan. Cook, stirring occasionally, until the chicken develops a nice golden crust and is mostly cooked through, about 5-7 minutes.
⏱️ 7 min
- 4
Pour the prepared sauce mixture over the chicken, ensuring it evenly coats all the pieces. Stir and cook for 2-3 minutes.
⏱️ 3 min
- 5
Add the Thai basil and a splash of water to the pan. Continue to cook, stirring frequently, until almost all of the liquid has evaporated and the basil has wilted, about 3-5 minutes.
⏱️ 5 min
- 6
Serve the Thai basil chicken hot over cooked white rice and top each serving with a fried egg.
Kitchen Tools
Nutrition Facts (per serving)
Thai Basil Chicken Thighs
For the Chicken
- 800 g chicken thighs, cubed
For the Sauce
- 4 tablespoons soy sauce
- 4 tablespoons oyster sauce
- 4 tablespoons sriracha
- 2 tablespoons fish sauce
- 2 tablespoons sweetener
- 1 1/2 tablespoons minced garlic
For Cooking
- 2 tablespoons minced garlic
- 2-6 thai chili, sliced, adjust depending on spice tolerance
- 2 cups thai basil
- as needed cooking spray
- a splash water
For Topping
- 250-300 g cooked white rice, per serving
- 1 fried egg, per serving
Instructions
- 1
Into a bowl, combine the soy sauce, oyster sauce, sriracha, fish sauce, sweetener, and 1 1/2 tablespoons of minced garlic. Mix well to create the sauce.
⏱️ 3 min - 2
Heat a large pan or wok over medium-high heat. Spray with cooking spray. Add 2 tablespoons of minced garlic and the sliced Thai chilies (adjust quantity based on desired spice level). Cook until the garlic develops a nice golden color, about 1-2 minutes.
⏱️ 2 min - 3
Add the cubed chicken thighs to the pan. Cook, stirring occasionally, until the chicken develops a nice golden crust and is mostly cooked through, about 5-7 minutes.
⏱️ 7 min - 4
Pour the prepared sauce mixture over the chicken, ensuring it evenly coats all the pieces. Stir and cook for 2-3 minutes.
⏱️ 3 min - 5
Add the Thai basil and a splash of water to the pan. Continue to cook, stirring frequently, until almost all of the liquid has evaporated and the basil has wilted, about 3-5 minutes.
⏱️ 5 min - 6
Serve the Thai basil chicken hot over cooked white rice and top each serving with a fried egg.