Thai Chicken Stir-fry with Basil & Mint

• portions: 4 servings
• temps total: 15 minutes

Ingrédients

12 oz. boneless skinless chicken breast or thighs (340g, sliced into thin strips)

1 teaspoon cornstarch

1 teaspoon vegetable oil (plus 2 tablespoons)

3 cloves garlic (thinly sliced)

1 small onion (thinly sliced)

1 fresh holland or Thai bird chili (de-seeded and thinly sliced)

2 teaspoons soy sauce

1 teaspoon dark soy sauce

2 teaspoons oyster sauce

1 tablespoon fish sauce

½ teaspoon sugar

1 cup fresh Thai basil leaves

1 cup mint leaves

Instructions

Combine the sliced chicken with the cornstarch and 1 teaspoon vegetable oil.

Heat 1 tablespoon oil in a wok over high heat. Add the chicken, and stir-fry until opaque. Remove the chicken from the wok and set aside.

Add another tablespoon of oil in the wok, and add the garlic, onion, and chilies. Stir-fry for 1 minute. Add the reserved chicken, soy sauce, dark soy sauce, oyster sauce, fish sauce, sugar, Thai basil, and mint.

Stir-fry for about 30 seconds, until the basil and mint leaves are wilted. Serve immediately with steamed rice.

Notes

Really good- B and C loved. Ate whole thing.

Fast, easy

Nutrition

• Calories: 229 kcal
• Lipides Totaux: 14 g
• Lipides Saturés: 5 g
• Cholestérol: 64 mg
• Sodium: 752 mg
• Glucides Totaux: 8 g
• Fibres Diététiques: 2 g
• Sucres Totaux: 3 g
• Protéines: 18 g