Ingredients
Sauce Ingredients
- 3 tablespoons sweet soy sauce (or 3 tablespoons regular or low-sodium soy sauce mixed with ½ teaspoon granulated or brown sugar)
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- ¼ cup chicken broth
- ¼ teaspoon ground black pepper
Main Ingredients
- 2 tablespoons vegetable oil or another neutral (high-heat) cooking oil
- 4 garlic cloves, finely chopped or minced
- 1 to 2 Thai or serrano chiles, seeded and thinly sliced
- 1 pound boneless, skinless chicken breasts or thighs, cut into small bite-size pieces
- 1 small red onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 cup loosely packed Thai basil leaves or holy basil leaves, stems removed
To Serve
- Steamed jasmine rice or cooked rice noodles
- Fried eggs
- Additional sliced chiles (optional)
- Fresh basil leaves (optional)
Instructions
- Mix the Sauce: In a small bowl, whisk together sweet soy sauce, oyster sauce, fish sauce, chicken broth, and ground black pepper. Set this flavorful sauce aside while you prepare the other ingredients.
- Quickly Sauté Aromatics: Heat the vegetable oil in a wok or large skillet over high heat (medium-high if using a nonstick skillet). Add the minced garlic and sliced chiles; stir constantly and cook for about 20 seconds, making sure not to let the garlic brown to maintain its delicate flavor.
- Cook the Chicken: Add the bite-sized chicken pieces to the hot pan and stir-fry for 3 to 4 minutes until the chicken is almost cooked through but still juicy.
- Add Vegetables: Toss in the thinly sliced red onion and red bell pepper. Stir-fry for about 1 minute just until the vegetables become crisp-tender, retaining their vibrant color and crunch.
- Pour the Sauce: Pour the prepared sauce mixture into the pan. Stir frequently and cook until the sauce thickens and the chicken reaches a fully cooked internal temperature of 165°F, about 2 minutes.
- Add Fresh Basil and Serve: Remove the pan from heat and immediately add the fresh Thai basil leaves. Toss gently until the basil wilts and melds with the other ingredients. Serve the hot dish over steamed jasmine rice or rice noodles. Garnish with fried eggs, additional sliced chiles, and fresh basil leaves as desired for an authentic Thai meal experience.
Notes
- Using boneless chicken thighs will yield juicier results compared to breasts.
- If you prefer less heat, reduce or remove seeds from the chiles.
- For a vegetarian version, replace chicken with firm tofu and use vegetarian oyster sauce.
- Sweet soy sauce is thicker and sweeter than regular soy sauce; if unavailable, mix regular soy sauce with a bit of sugar as noted.
- Cook the garlic quickly over high heat without browning to avoid bitterness.
- Always check chicken’s internal temperature to ensure food safety.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Thai
