Thai-Basil Chicken

Submitted by Helen Fletcher, adapted from

Ingredients (for 3 hungry people or 4 moderately hungry people)

  • 1 lb chicken breasts, sliced into very thin strips
  • 4 large handfuls of thai basil
  • 6 cloves garlic, minced
  • 2 red chiles
  • 4 and a half tbsp oyster sauce
  • About 1 tsp fish sauce, to taste
  • 2-3 tbsp peanut oil
  • 1/2 tsp salt

Heat the oil in a skillet on medium heat and add the garlic and chile peppers. Saute for a minute or two and add the chicken.

When the chicken is cooked all the way through, add the oyster sauce and fish sauce. Cook until the juices are well mixed and then turn the heat to low and add the basil. You can chop the basil if the leaves are big. A rough chop is fine. Or you can just throw the leaves in whole. Cook until the basil is just wilting.

Serve over rice.

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