Spicy Chicken and Basil Stir Fry
This stir fry is simple to make but full of delicious flavour, making it the perfect Sunday night dinner option.
How long will it take?
20 minutes
What’s the serving size?
Serves 4
What do I need?
- 4 red chillies
- 4 cloves garlic
- 2 tbsp oyster sauce
- 2 ½ tbsp soy sauce
- 2 tsp fish sauce
- 2 tbsp water
- 1 ½ tsp caster sugar
- 1 tbsp vegetable oil, plus extra for eggs
- 500 g chicken mince
- ½ brown onion, finely diced
- 1 ½ cups Thai basil leaves
- 4 eggs
- Rice, to serve
How do I make it?
- Add red chillies and garlic to a food processor and blitz into a paste. Set aside.
- Combine oyster sauce, soy sauce, fish sauce, water, and caster sugar in a small bowl and stir well.
- Heat a frying pan or wok over medium-high heat. Add vegetable oil and the chilli/garlic paste and cook, stirring for 1 minute. Add chicken mince and use a spoon to break it apart so that there are no clumps. Cook chicken until it is starting to change colour, then add in the oyster sauce mixture and continue cooking, stirring frequently.
- Add onion and cook for a further 3 minutes, or until onion is softened, then remove from heat and add basil leaves, stirring to incorporate.
- Cook eggs by heating a drizzle of vegetable oil in a non-stick pan over medium-high heat. Crack eggs into the pan and cook eggs to your liking.
- Serve chicken and egg with rice.
