Thai Basil Chicken
Stir-fried chicken with Thai basil, garlic, and chilies in a savory-spicy sauce. Quick pan preparation yields tender meat coated in fragrant herb oil.
Ingredients
Method
Slice chicken breast into thin bite-sized pieces. Mince garlic and slice red onion. Roughly chop fresh basil leaves and slice green onion.
In a small bowl, whisk together oyster sauce, fish sauce, sugar, and lime juice; set aside.
Heat coconut oil in a wok or large skillet over high heat until shimmering.
Add minced garlic and red chili paste; stir-fry for 30 seconds until fragrant.
Add chicken pieces and cook, stirring frequently, for 5–7 minutes until no longer pink inside.
Add sliced red onion and continue stirring for 2 minutes until onion softens slightly.
Pour in the sauce and toss to coat evenly; cook for 1 minute more.
Remove from heat, fold in fresh basil leaves and sliced green onion.
Transfer to a serving plate and scatter sesame seeds on top if desired. Serve hot.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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