Ingredients
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- Neutral cooking oil
- 1 shallot, thinly sliced
- 8 cloves garlic, thinly sliced
- 4 Thai bird's eye chilis, deseeded (adjust according to your spice preference; keep seeds if you like it extra spicy!)
- 1 lb chicken thighs, diced
- 1 tablespoon fish sauce
- 1/2 tablespoon dark soy sauce
- 1 tablespoon soy sauce
- 1/2 tablespoon oyster sauce
- 1/2 tablespoon sugar
- 1/2 cup chicken broth
- 2 cups holy basil leaves (substitute for Thai basil or Italian basil)
- Jasmine rice and fried egg for serving on the side
Instructions
- Heat a generous drizzle of neutral oil in a pan or wok over medium-high heat.
- Add the shallots, garlic, and chilies. Stir-fry until fragrant and lightly golden.
- Add the diced chicken and cook until browned and nearly cooked through.
- Stir in fish sauce, dark soy sauce, soy sauce, oyster sauce, sugar, and chicken broth. Mix well and simmer until the sauce slightly reduces.
- Turn off the heat and fold in the basil leaves until just wilted and fragrant.
- Serve over jasmine rice with a fried egg on top.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 2-3