This has to be my favourite Thai recipe by quite a distance. It has everything you could ever want in flavours and is dead easy to make as well.
Ingredients (serves 4)
- 300g chicken sliced breast (I prefer chicken thigh fillets for flavour)
- 1/2 medium red or green pepper (sliced)
- 5tbsp vegetable oil
- 1 tsp chopped garlic
- 6 chopped deseeded chillies (or to taste)
- 1tbsp fish sauce
- 1 tsp sugar
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 2 tbsp water (I usually add more as I LOVE the liquid this dish creates)
- 20 whole fresh basil leaves (use Thai basil if you can find it, but Italian basil works fine too)
- 1/2 cornstarch
Method
Heat oil in a wok (or large frying pan) on high until it is just about to smoke. Add garlic and chillies and stir fry for 30 seconds. Add chicken strips and fry for another couple of minutes until lightly browned all over. Add fish sauce, sugar and soy sauce and fry for another minute. Add oyster sauce and water cook for 30 seconds. Finally add the peppers and the basil leaves and cook until the peppers have started to soften. Dissolve cornstarch in water, add to work and fry for a minute or so, until the sauce has thickened a bit. Take off fire and serve immediately with steamed rice.
TIPS! Make sure you’ve done all the prep work (slicing, chopping etc) as once you start cooking, this moves really fast. I’ve very often added both chestnut mushrooms as well as aubergine/eggplant (cut into sticks) as they add a bit more ‘meat’.
AnnHelen's Corner 