Betty's Thai Basil Stir Fry Chicken

Betty's Thai Basil Stir Fry Chicken Recipe

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Betty Bramanis

By
@RecipesandSmallTalk

I love Thai basil, it has an amazing flavour. This dish comes with a fragrant Thai style sauce with roasted cashews - perfect on a bed of Jasmine rice and steamed veggies. I use thigh fillets as I think they are better suited for stir frying. If you like a little heat, add 1-2 small red chili's finely sliced.

Rating:

☆☆☆☆☆ 0 votes

Serves:
4-5 with rice and veggies on the side
Prep:
10 Min
Cook:
20 Min
Method:
Stir-Fry

Ingredients

  • ·
    2 tablespoons oyster sauce
  • ·
    2 tablespoons fish sauce
  • ·
    2 tablespoons brown sugar
  • ·
    2 tablespoons vegetable oil - not olive oil
  • ·
    1 teaspoon minced garlic
  • ·
    1 teaspoon minced ginger
  • ·
    1 pound (500g) chicken thigh fillets, sliced
  • ·
    1/2 cup thai basil, torn
  • ·
    1/2 cup roasted cashews

How to Make Betty's Thai Basil Stir Fry Chicken

Step-by-Step

  1. In a bowl combine the sauces and brown sugar.
  2. Heat the oil in a wok (or skillet/fry pan). Cook the chicken in 2 batches and place on a plate. and cover.
  3. In the same pan, cook the ginger and garlic until fragrant (about 30-40 seconds). Add the sauces and cook. Return the chicken to the pan and cook until well heated.
  4. Stir through the Thai basil and cashews and remove from the heat. Serve.

Printable Recipe Card

About Betty's Thai Basil Stir Fry Chicken

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Thai




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