Ingredients
Scale
- 2 tablespoons vegetable oil
- 3 garlic cloves, minced
- 1 red chili, sliced
- 1 pound (450g) boneless chicken breasts, diced
- 2 tablespoons soy sauce
- 1 teaspoon oyster sauce
- 1 teaspoon fish sauce
- 1 cup fresh basil leaves
- Sesame seeds for garnish
Instructions
- Heat oil in a wok or large skillet over medium-high heat.
- Add minced garlic and sliced chili; sauté until fragrant.
- Add diced chicken and cook until browned and cooked through.
- Stir in soy sauce, oyster sauce, and fish sauce; cook for 1-2 minutes.
- Add fresh basil leaves and stir until wilted.
- Garnish with sesame seeds and serve hot over steamed rice.
Notes
- Use fresh Thai basil for authentic flavor.
- Adjust chili according to spice preference.
- Serve with jasmine rice for best experience.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Method: Stir-fry
- Cuisine: Thai
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 320 Kcal
- Sugar: 4g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg