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Thai basil with chicken and chilli
Yields2 Servings
Prep Time5 minsCook Time5 minsTotal Time10 mins
 250 g chicken thigh, diced into 1cm pieces
 1 spring onion, cut into 4cm lengths
 1 cup Thai basil leaves
 2 garlic cloves, chopped
 1 birds eye chilli, or any hot chilli
 1 ½ tbsp. Avocado oil
Sauce
 2 tsp oyster sauce
 1 tsp light soy sauce
 1 tsp dark soy sauce
 1 tsp sugar
 2 tbsp water
1

Combine sauce ingredients in a small bowl and set aside.

2

Heat wok or pan over a high heat. Add the avocado oil.
When its hot add garlic and chilli and cook for 10 seconds. Watch out for the chilli blast!

3

Add the white part of the spring onions and the chicken and fry for 3 minutes or until cooked through.

4

Add the sauce and cook for 1 minute to reduce slightly, thicken a little and become glossy.

5

Finally toss through the green parts of the spring onion and basil leaves. Toss to coat and serve over Jasmine rice.

Ingredients

 250 g chicken thigh, diced into 1cm pieces
 1 spring onion, cut into 4cm lengths
 1 cup Thai basil leaves
 2 garlic cloves, chopped
 1 birds eye chilli, or any hot chilli
 1 ½ tbsp. Avocado oil
Sauce
 2 tsp oyster sauce
 1 tsp light soy sauce
 1 tsp dark soy sauce
 1 tsp sugar
 2 tbsp water

Directions

1

Combine sauce ingredients in a small bowl and set aside.

2

Heat wok or pan over a high heat. Add the avocado oil.
When its hot add garlic and chilli and cook for 10 seconds. Watch out for the chilli blast!

3

Add the white part of the spring onions and the chicken and fry for 3 minutes or until cooked through.

4

Add the sauce and cook for 1 minute to reduce slightly, thicken a little and become glossy.

5

Finally toss through the green parts of the spring onion and basil leaves. Toss to coat and serve over Jasmine rice.

Thai basil with chicken and chilli