Thai Basil Chicken

A comfort dish for a cold Sunday night or as prep for a mid week meal. Or a hangover cure. I don’t know. It’s just yummy so eat it whenever.

Sticky, sweet, salty, a little spicy and saucy. Enough about my type let’s talk about this dish. Jks btw my type is chaotic and red flags.

Thai basil chicken has always been a fav of mine because it’s packed full of flavour, quick to make and the ingredients are usually available at your local supermarket. I served mine with a microwave packet of rice cause cbf.

INGREDIENTS

• 2 tbsp peanut oil (or any other neutral oil)

• 300g chicken thighs cute into bite sized pieces

• 3 cloves of garlic chopped

• 1-2 chillies of your choice chopped

• 2-3 spring onions cut into pinky sized pieces

• 2 tsp oyster sauce

• 2 tsp dark soy

• 1 tsp honey

• 2-3 tbsp water to loosen

• An entire bunch of Thai basil leaves

METHOD

In a wok or large pan on high heat add oil and chicken to brown for 2-3 minutes.

Add garlic, chillies and spring onions for 2 minutes.

Add all the sauces and water and cook for a minute. Finish with Thai basil. Turn off heat and toss through.

Serve with rice. This will probs feed two adults. You can also add more chilies when serving for a fresh hit of spice.

This is also great as leftovers too btw.