Betty's Thai Basil Stir Fry Chicken
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·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
- In a bowl combine the sauces and brown sugar.
- Heat the oil in a wok (or skillet/fry pan). Cook the chicken in 2 batches and place on a plate. and cover.
- 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.
- Stir through the Thai basil and cashews and remove from the heat. Serve.