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Chicken with Thai Basil

 · 4 tablespoons oil
 · 6 cloves garlic
 · 1-4 Thai chillies
 · 1 sweet onion
 · 1 red bell pepper
 · 1 kg chicken
 · 1½ tablespoons tamari
 · 2 teaspoons fish sauce
 · 2 tablespoons oyster sauce
 · 1 teaspoon salt
 · 2 handfuls Thai basil leaves
 · Steamed rice for serving

Heat a little oil in a skillet over high heat. Add minced garlic, chilies, onion, and bell pepper. Saute for about 10 minutes, stirring occasionally. Once onions and peppers have softened and browned a bit, remove them from pan. Add the remaining oil and chicken to the skillet. Stir-fry until chicken is cooked through, about 10 minutes. Return onions and pepper to the pan, and add the tamari, fish sauce, oyster sauce, and salt. Cook for 10 more minutes. Just before serving, add the basil leaves and stir to incorporate. Serve over steamed jasmine rice.