2-3Thai Red Chilliesthinly sliced (adjust to taste)
2tablespoonsDark Soy Sauce
1cupThai Basilor Holy Basil
Heat vegetable oil in a wok and add minced garlic and Thai chilli. Stir fry for a minute and add onions. Sauté the onions for 2-3 minutes till its translucent.
Add the ground chicken and start breaking it up with your spoon. Fry the chicken for 6-7 minutes till its cooked and a light golden brown.
Add soy sauce, fish sauce, oyster sauce and sugar (if using) and toss with the chicken. Stir fry for another two minutes till the sauces are mixed well and the chicken changes colour and looks glossy.
Roughly tear the basil leaves and add to the wok. Stir until its wilted and serve immediately with plain steam rice or jasmine rice.
Chicken: I like using ground chicken because it cooks fast, and doesn't require any prep. But this can be easily substituted with diced chicken thighs. Chicken breasts tend to dry out in this recipe.
Basil: Thai Basil is becoming easily available in most grocery stores. The traditional recipe calls for holy basil which is the most authentic to this recipe. However, you can easily substitute with regular Italian basil in a pinch.
In the absence of basil, you can convert this dish into a Coriander Chicken. Just use roughly chopped coriander instead!