Description
A flavorful Thai street food dish featuring tender chicken stir-fried with aromatic holy basil, garlic, and bird’s eye chilis.
Ingredients
Scale
- ¼ teaspoon white peppercorns
- 7 cloves garlic (peeled)
- 5 bird’s eye chilies
- 10.6 ounces chicken (cut into bite-sized pieces)
- 1 tablespoon cooking oil
- 1 teaspoon oyster sauce
- 1 tablespoon fish sauce
- ½ teaspoon sugar
- 1 cup holy basil leaves (about 4 stalks)
Instructions
- Pound the aromatics in a mortar and pestle.
- Heat a wok or large pan over medium heat.
- Stir-fry the pounded mixture in hot oil for 1-2 minutes.
- Cook the chicken until browned, about 5-7 minutes.
- Add oyster sauce, fish sauce, and sugar; stir for another minute.
- Incorporate the holy basil leaves, stirring until just wilted.
- Serve over jasmine rice or with a side of fried egg.
Notes
Fresh ingredients enhance the dish’s flavor. Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 50mg