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Chicken Stir-fry with Basil Thai Style

List of Ingredients




Serves 4 to 6.

Note: For a milder taste, use fewer hot chiles. You may substitute sweet basil or mint for Thai basil.


2 tbsp. peanut oil


5 cloves garlic, chopped


1 lb. boneless, skinless chicken thighs, cut into 1-inch by ½-inch pieces


3 to 6 small fresh serrano chiles, halved lengthwise and seeded


3 green onions, cut into 2-inch lengths


1 tsp. sugar


1 tbsp. Thai fish sauce


2 tsp. oyster sauce


2 tbsp. chicken stock


1 c. fresh Thai basil leaves




Recipe



Preheat wok over medium-high heat until hot; add oil. Add garlic and cook until lightly browned (about 45 seconds). Add chicken and stir-fry until it feels firm to the touch. Add chiles, green onion, sugar, fish and oyster sauces, and stock; stir-fry until sauce thickens (about 45 seconds).

Add basil; toss just until leaves wilt (about 10 seconds). Serve hot.