Tired of ordering takeout every night? This Thai chicken stir-fry with basil and mint recipe will give you the satisfaction of restaurant quality meals in the comfort of your own home. Get ready to impress your taste buds with every bite of this delicious stir-fry Thai chicken.
It takes only about 15 minutes to prepare from start to finish, and it will make you look like a culinary master.
And who doesn’t want to impress their loved ones, significant other, roommate, friends, and/or even themselves with their culinary prowess?
It will only take you 15 minutes to become the kitchen boss.
Ingredients:
- 12 oz. of boneless skinless chicken breast or thighs (sliced into thin strips)
- 1 tsp. of cornstarch
- 1 tsp. of vegetable oil (plus 2 tablespoons)
- 3 cloves of garlic (thinly sliced)
- 1 small onion (thinly sliced)
- 1 fresh holland or Thai bird chili (de-seeded and thinly sliced)
- 2 tsp. of soy sauce
- 1 tsp. of dark soy sauce
- 2 tsp. of oyster sauce
- 1 tbsp. of fish sauce
- ½ tsp. of sugar
- 1 cup of fresh Thai basil leaves
- 1 cup of mint leaves
Instructions:
- Sliced chicken should be mixed with 1 teaspoon of vegetable oil and cornstarch.
- Bring 1 tablespoon of oil to temperature over a high flame in a wok. Stir in the chicken and cook until it’s no longer transparent. Take the chicken out of the wok.
- Garlic, onion, and chilies should be added to the wok as another tablespoon of oil. Cook in a wok for 30 seconds. Mix in the chicken you set aside with a variety of sauces like soy, dark soy, oyster, fish, and sugar, as well as some herbs like Thai basil and mint.
- Heat in a wok for 30 seconds or until the mint and basil leaves have wilted. Accompany with steamed rice and serve right away.