Ingredients
Scale
- 1 lb boneless chicken thighs, sliced
- 3 cloves garlic, minced
- 2 shallots, sliced
- 2 Thai red chilies, sliced (optional for heat)
- 1 cup fresh Thai basil leaves
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1 tablespoon vegetable oil
- 1 red bell pepper, sliced
- 1 onion, sliced
Instructions
- Heat oil in a wok or large skillet over medium-high heat.
- Add garlic, shallots, and chilies; stir-fry until fragrant, about 30 seconds.
- Add sliced chicken and cook until no longer pink, about 5-7 minutes.
- Stir in soy sauce, fish sauce, oyster sauce, and sugar; cook for another 2 minutes.
- Add bell peppers and onions; cook until vegetables are tender-crisp.
- Remove from heat, stir in fresh Thai basil leaves until wilted.
- Serve hot with steamed jasmine rice.
Notes
- You can adjust the chili amount to control spiciness.
- Use chicken breast for a leaner option.
- Serve with a side of jasmine rice or rice noodles.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stir-fry
- Cuisine: Thai
- Diet: Gluten-Free (with gluten-free soy sauce)
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal Kcal
- Sugar: 5g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg