Ingredients
- 300 g boneless chicken (thinly sliced)
- 1 cup basil leaves (Thai basil preferred, but regular basil works too)
- 1 medium onion (sliced)
- 5–6 garlic cloves (crushed)
- 2–3 green chillies (slit)
- 1 tbsp red chilli flakes (optional)
- 1 tbsp soy sauce
- 1 tbsp oyster sauce (optional but adds best flavour)
- 1 tsp fish sauce (optional; skip if not available)
- 1 tsp vinegar or lime juice
- 1 tsp sugar
- 1 tbsp oil
- Salt to taste
- 1 tsp crushed pepper
🧑🍳 Method
1. Prep
- Slice chicken thin for quick cooking.
- Keep basil leaves ready (don’t chop them).
2. Cook
- Heat oil in a pan/wok.
- Add crushed garlic + green chillies → sauté until fragrant.
- Add sliced onions → stir fry for 1 minute.
- Add chicken → cook on high flame until it turns white and starts browning.
- Add:
- Soy sauce
- Oyster sauce
- Vinegar
- Sugar
- Pepper
Mix well.
- Stir fry for 3–4 minutes on high heat until chicken is cooked and coated.
- Turn off the flame and add the basil leaves → toss until they wilt.
🍽️ Serve With
- Hot jasmine rice
- Steamed rice
- Noodles
- Fried rice
