Thai Basil Chicken

Ingredients

• 500g Chicken Thigh Fillets, finely sliced
• 2 tablespoons Vegetable Oil
• 4 Garlic Cloves, minced
• 2 Red Chillies, finely sliced
• 1 Shallot, finely sliced
• 2 tablespoons Oyster Sauce
• 1 tablespoon Light Soy Sauce
• 1 teaspoon Dark Soy Sauce
• 1 teaspoon Brown Sugar
• 2 teaspoons Fish Sauce
• 1 Red Bell Pepper, sliced
• 1 Large Handful Thai Basil Leaves
• Cooked Jasmine Rice, for serving
• Fried Eggs (optional)

Instructions

1. Mix together the oyster sauce, light soy sauce, dark soy sauce, fish sauce and brown sugar in a small bowl.
2. Heat the vegetable oil in a wok or large frying pan over high heat.
3. Add the garlic, chillies and shallot, stirring constantly for about 30 seconds until fragrant.
4. Add the chicken and stir-fry for 5–6 minutes until lightly browned and cooked through.
5. Stir in the sliced bell pepper and cook for another 2 minutes.
6. Pour in the prepared sauce and toss everything together until evenly coated.
7. Remove the pan from the heat and fold in the Thai basil leaves until just wilted.
8. Divide between serving plates with steamed jasmine rice.
9. Top each serving with a crispy fried egg if desired.
10. Serve immediately.

instructions_source: editorial-classic