Scale

Thai Basil Chicken Ingredients:

2 tablespoons peanut oil, divided

1 small red onion, thinly sliced

1 red bell pepper, thinly sliced

Florets from 1 small head of broccoli, bite-sized

Optional: 3–5 Thai bird chiles, thinly sliced

6 cloves garlic, minced

Leaves from 1 bunch of Thai basil (about 2 cups, lightly packed)

1 pound boneless skinless chicken breasts, thinly sliced into bite-sized pieces

1 batch simple soy marinade (see below)

Simple Soy Marinade:

1 tablespoon dark soy sauce

1 tablespoon light soy sauce

1 tablespoon fish sauce

Freshly cracked black pepper

Cook the Vegetables: Heat 1 tablespoon oil in a wok over high heat. Add onion, bell pepper, broccoli, and Thai chiles. Stir-fry for 3–4 minutes until crisp-tender. Stir in garlic and Thai basil, cooking 1–2 minutes until fragrant. Transfer mixture to a plate.
Cook the Chicken: Return wok to heat and add remaining oil. Add chicken slices and sauté for 4–5 minutes until cooked through and no longer pink.
Add the Marinade: Stir in the soy marinade, tossing until the chicken is evenly coated. Cook briefly until sauce thickens slightly.
Combine: Return vegetables and basil mixture to the wok. Toss everything together for 1–2 minutes.

Serve: Dish up immediately over rice or noodles. Garnish with extra basil or a fried egg for a traditional touch.