Ingredients
Scale
- 1 lb (450g) chicken thighs or breasts, sliced
- 3 cloves garlic, minced
- 2 red chilies, sliced (adjust to taste)
- 1 cup fresh Thai basil leaves
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 2 tablespoons vegetable oil
- 1 cup jasmine rice, cooked
Instructions
- Heat oil in a wok or large skillet over medium-high heat.
- Add minced garlic and sliced chilies, sauté until fragrant.
- Add sliced chicken and cook until browned and cooked through.
- Stir in soy sauce, fish sauce, and sugar, cooking for 2 minutes.
- Remove from heat and fold in fresh basil leaves until wilted.
- Serve hot over cooked jasmine rice, garnished with extra basil or chili slices if desired.
Notes
- Adjust spice level by modifying the amount of chilies.
- You can substitute chicken with tofu for a vegetarian version.
- For a healthier option, use less oil and low-sodium soy sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stir-fry
- Cuisine: Thai
- Diet: Gluten-Free (with gluten-free soy sauce)
Nutrition
- Serving Size: 1 plate
- Calories: 350 Kcal
- Sugar: 5g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg