Thai Basil Chicken Fried Rice

Nguyên liệu

• 2 boneless skinless chicken breasts, thinly chopped into bite-size pieces
• 3 tbsp. oyster sauce
• STIR-FRY SAUCE
• 2-3 tbsp oyster sauce
• 2-3 tbsp fish sauce
• 2-3 tbsp Thai dark soy sauce
• 1 tbsp sugar
• 4 garlic cloves, minced
• 2-6 Thai chili peppers minced, to spice preference
• 4 tbsp. cooking oil of choice, coconut oil, or avocado oil are our favs!, divided
• 3 cups of cooked day old jasmine rice or white rice
• 1/2 cup of diced onion
• 1 red pepper sliced into 1/4 in. pieces
• 2-3 cups holy basil, reserve a 3 leaves per serving or so to sprinkle on the top of each serving
• 1 quartered lime (optional)

Cách làm

1. 1

   Marinate the thinly sliced 2 boneless, skinless chicken breasts in 3 tbsp. of oyster sauce for at least 20 minutes to overnight.

2. 2

   In a glass measuring cup or in a bowl, mix up the stir-fry sauce of 2-3 tbsp Thai Oyster Sauce, 2-3 tbsp Fish Sauce, 2-3 tbsp Thai dark soy sauce, and 1 tbsp sugar.

3. 3

   In a mortar and pestle, pound up the 2-6 minced Thai chilies (totally up to you the spice level you can handle) and 4 minced garlic cloves until a paste has formed.

4. 4

   If you don’t have a mortar and pestle, use a mini food chopper, or use the side of a chef’s knife to smash them together some.

5. 5

   Add 2 tbsp of cooking oil of choice to a wok warmed up over medium high heat.

6. 6

   Add in about half of the Thai chili garlic paste and stir-fry until it starts making you cough from the Thai chili heat! Lol!

7. 7

   Add in the marinated chicken and stir-fry until no longer pink and cooked through.

8. 8

   Take out the chicken and place it on a plate.

9. 9

   To the same wok you just stir-fried your chicken in, no need to clean it out, add in 2 tbsp. of cooking oil of choice and put it over medium high heat.

10. 10

    Add in the rest of the Thai chili garlic paste, 1/2 cup of diced onion, 1 red pepper that you sliced into 1/4 in. pieces, and stir-fry again until you are coughing and the onion and pepper have softened.

11. 11

    Add in more cooking oil if needed, and then the 3 cups of cooked day old jasmine or white rice and stir it up until combined and is warmed through.

12. 12

    Add back in the chicken, and now the the stir-fry sauce a little at a time, until you get the flavor you want without the rice getting mushy. You might have some leftover to use on another stir-fry later this week.

13. 13

    Turn off the heat, and add the 2-3 cups of Thai Holy Basil and mix it up until the Holy Basil has wilted.

14. 14

    Plate it with a wedge of lime to squeeze over the serving, and if you want sprinkle with extra Thai holy basil leaves. Add on top crispy Thai fried eggs if you want! Enjoy!