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2 tbsp vegetable oil
4 garlic cloves, finely chopped
6 large dried red chillies, roughly chopped
1 onion, sliced
500g (1 lb) chicken thigh fillets, thinly sliced
4 baby bok choy, sliced lengthways
1 cup Thai basil leaves
steamed rice to serve (click here to see my recipe for how to cook rice)
Stir-fry sauce:
1/3 cup oyster sauce
2 tbsp fish sauce
2 tsp dark sweet soy sauce
1 tsp sugar
½ tsp corn flour (cornstarch)
Mix the ingredients for the stir-fry sauce. Set aside for later.
Heat the vegetable oil in a wok or large frying pan over high heat. Add the garlic, chillies and onion and stir-fry for 20 seconds. Then add the chicken and immediately spread the chicken out in the pan. Allow to sear for almost a minute, then stir-fry. Repeat until the chicken is just cooked. Add the stir-fry sauce and cook until the sauce is just thickened. Toss through the bok choy and stir-fry for a minute. Then toss through the basil leaves. Serve with steamed rice.
Fantastic Recipe
Really nice recipe; however, I couldn’t get it to print properly. The last of the instructions is cut off and I do prefer to have it complete. Thanks! I know when I’m cooking with Marion that everything will be perfect. 🙂
Sauces that change the flavour to a yummy dish
Marian’s recipes are yummy, easy with most ingredients available in my kitchen.
Flavour town
So simple yet so much flavour. Thanks Marion!