Thai Chicken Stir-fry with Basil & Mint
Summary Not available
- 600 g thighs (sliced into thin strips)
- 4 teaspoon cornstarch
- 4 teaspoon oil
- 4 garlic cloves
- 1 small onion
- 1 chilies
- 2 teaspoons soy sauce
- 2 teaspoons oyster sauce
- 1 tbsp fish sauce
- 5 teaspoon sugar
- 200 g basil leaves
- 100 g mint
Combine the sliced chicken with the cornstarch and 1 teaspoon vegetable oil
Heat 1 tablespoon oil in a wok over high heat
Add the chicken, and stir-fry until opaque
Remove the chicken from the wok and set aside
Add another tablespoon of oil in the wok, and add the garlic, onion, and chilies
Stir-fry for 1 minute
Add the reserved chicken, soy sauce, dark soy sauce, oyster sauce, fish sauce, sugar, Thai basil, and mint
Stir-fry for about 30 seconds, until the basil and mint leaves are wilted
Serve immediately with steamed rice
No extra notes