Ingredients
Scale
- 1 lb boneless, skinless chicken thighs or breasts, sliced
- 3 cloves garlic, minced
- 2 Thai red chilies, sliced (adjust to taste)
- 1 shallot, sliced
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1 cup fresh Thai basil leaves
- 2 tablespoons vegetable oil
- Cooked jasmine rice, for serving
Instructions
- Heat oil in a wok or large skillet over medium-high heat.
- Add garlic, chili, and shallot; cook until fragrant, about 30 seconds.
- Add sliced chicken; stir-fry until cooked through, about 5-7 minutes.
- Stir in soy sauce, fish sauce, and sugar; cook for 1-2 minutes.
- Add fresh basil leaves; cook until just wilted. Serve hot over jasmine rice.
Notes
- Adjust chili level according to your spice preference.
- You can substitute chicken with tofu for a vegetarian version.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stir-fry
- Cuisine: Thai
- Diet: Gluten-Free (if soy sauce is gluten-free)
Nutrition
- Serving Size: 1 plate
- Calories: 320 kcal Kcal
- Sugar: 4 g
- Sodium: 820 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 23 g
- Cholesterol: 70 mg