Thai Basil Chicken Stir-fry

• total time: 7 minutes

Ingredients

Stir-Fry Sauce

1 tbsp light soy sauce

2 tsp dark soy sauce

1 tbsp oyster sauce

2 tsp fish sauce

1 ½ tsp caster sugar

Stir-Fry

Neutral oil, to cook

450g chicken thigh pieces, chopped

6 cloves garlic, minced

3 Thai chillies, sliced

¼ cup chicken stock

1 cup Thai basil leaves, packed

To Serve

Steamed Jasmine rice

Fried eggs

Directions

Mix the sauce ingredients together in a small bowl and set aside.

Heat 2 tbsp of oil in a hot wok, then add the chicken and stir-fry for 2–3 minutes until it starts to brown. Add the garlic and chillies, and cook for another 2 minutes until fragrant.

Pour in the sauce and chicken stock. Stir-fry until it thickens and coats the chicken nicely, about 2–3 minutes.

Toss through the Thai basil and extra chilli if you like. Cook just until the basil wilts.

Serve hot with steamed jasmine rice and a crispy fried egg on top.