QUICK THAI BASIL CHICKEN
Prep: 5 mins
Cook: 10 mins
Nutrition per serving:
What you need :
• 1 cup (185g) Jasmine rice, uncooked
• 2 tbsp. olive oil
• 3 tbsp. oyster sauce
• 2 tbsp. soy sauce
• 2 tbsp. fish sauce
• 2 tbsp. sugar
• 1 red bell pepper, sliced
• 1 ½ cup (225g) green beans
• 1 ½ lb. (680g) chicken breast, finely chopped
• 4 shallots, chopped
• 4 cloves garlic, sliced
• 4 chilies, finely chopped
• 1 cup. (25g) Thai basil leaves, torn (or normal basil)
What do you need to do :
Cook rice according to instructions on the packaging. Heat the oil in a wok or heavy, high-walled skillet over high heat. Whisk together the oyster sauce, soy sauce, fish sauce, and sugar until well-combined. Set aside.
Add the bell pepper and green beans to the hot wok and stir-fry for one minute.
Next add in the chicken and cook, until beginning to brown, about 2-3 minutes. Stir in the shallots, garlic, and chilies.
Cook for about 1 min until fragrant. Then, pour in the earlier prepared sauce.
Continue to cook for 1-2 more mins until the sauce begins to glaze.
Stir in the Thai basil leaves (or regular basil) and cook until the chicken is completely cooked through, the basil is wilted, and the liquid has mostly reduced.
Serve with rice.