If you have never made this at home, you are missing out - it’s fast and flavour-packed.
50m
Cook
2
Serves
Asian
Style
Ingredients
- 500 g Chicken thigh, chopped
- 6 clove Garlic, crushed
- 3 pinch Thai chillies, sliced
- 100 ml Chicken stock
- 20 g Thai basil leaves
- 1 tbsp Light soy sauce
- 2 tbsp Dark soy sauce
- 1 tbsp Oyster sauce
- 2 tbsp Fish sauce
- 1.5 tbsp Brown sugar
- 2 cup Taiwanese rice
- 2 pinch Eggs
Instrucstions
1
Mix the sauce ingredients together in a small bowl and set aside.
2
Heat 2 tbsp of oil in a hot wok, then add the chicken and stir-fry for 2-3 minutes until it starts to brown.
3
Add the garlic and chillies, and cook for another 2 minutes until fragrant.
4
Pour in the sauce and chicken stock. Stir-fry until it thickens and coats the chicken (about 2-3 minutes).
5
Toss through the Thai basil and extra chilly if you like. Cook just until the basil wilts.
6
Serve hot with steamed rice and a crispy fried egg on the top.