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Thai basil with chicken and chilli

Yields2 ServingsPrep Time5 minsCook Time5 minsTotal Time10 mins

Thai basil with chicken and chilli

 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
 2 tsp oyster sauce
 1 tsp light soy sauce
 1 tsp dark soy sauce
 1 tsp sugar
 2 tbsp water

Combine sauce ingredients in a small bowl and set aside.


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!


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


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


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

Nutrition Facts

Servings 0

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