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
  1. Combine the sliced chicken with the cornstarch and 1 teaspoon vegetable oil

  2. Heat 1 tablespoon oil in a wok over high heat

  3. Add the chicken, and stir-fry until opaque

  4. Remove the chicken from the wok and set aside

  5. Add another tablespoon of oil in the wok, and add the garlic, onion, and chilies

  6. Stir-fry for 1 minute

  7. Add the reserved chicken, soy sauce, dark soy sauce, oyster sauce, fish sauce, sugar, Thai basil, and mint

  8. Stir-fry for about 30 seconds, until the basil and mint leaves are wilted

  9. Serve immediately with steamed rice

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