# Thai Basil Chicken Fried Rice

Cuisine: thai · Time: 30 minutes · Servings: 4

## Ingredients

- 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)

## Steps

1. Marinate the thinly sliced 2 boneless, skinless chicken breasts in 3 tbsp. of oyster sauce for at least 20 minutes to overnight.
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. 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. 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. Add 2 tbsp of cooking oil of choice to a wok warmed up over medium high heat.
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. Add in the marinated chicken and stir-fry until no longer pink and cooked through.
8. Take out the chicken and place it on a plate.
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. 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. 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. 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. 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. 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!

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Source: thaifoodie — https://thai-foodie.com/thaifood/thai-basil-chicken-fried-rice/
Page: https://findfood.fun/vi/recipes/7586
Language: en (requested translation unavailable)