Thai Basil Chilli Chicken

The star of this dish is the Thai Basil leaves. The authentic version of this recipe used Thai holy basil. As it is not easily available, I used the regular Thai basil. I have used both dried and fresh chilies as in my household we like our food on the spicier side.You can use just the one available in your pantry. Adding cornstarch thickens the sauce and coats the chicken nicely.

Ingredients:

Aromatics

• 1 Large onion sliced
• 4 to 5 Garlic, finely chopped
• 5 Dried red chilies, chopped
• 3 Red or Green fresh Thai chilies (Optional)

Sauce

• 2 Tbsp. vegan oyster sauce
• 2 Tbsp. light soy sauce
• 1 Tbsp. brown sugar.
• 1 Tbsp. vegan fish sauce
• 1/3 cup vegetable stock or water
• 1/2 tsp. cornstarch.

Other Ingredients

• 1 pound boneless skinless chicken thighs, cut in small pieces
• baby bok choy or Chinese broccoli, roughly chopped
• 1 cup Thai basil leaves
• 2 tsp vegetable oil

Instructions:

1. Combine all ingredients for the sauce and set aside.
2. Cut the vegetables and keep them ready.
3. Heat up 2 Tbsp. oil in a wok or a pan.
4. Add onion, garlic and chilies. Fry for a few minutes
5. Add Chicken and make sure to spread it in the pan and leave it until it slightly browns in the bottom. Then stir fry.
6. Add sauce and cook it till it thickens.
7. Add the bok choy and the basil leaves and fry for a few seconds
8. Serve it with steamed white or brown rice.