Spicy Smokey Chilli Chicken with Basil
Tender chicken breast pieces, stir-fried with basil leaves. Large Dried chillies give this dish a beautiful smoky aroma, while the Small Dried Chillies give it the spicy kick.
- 200 g Chicken Breast cut to 2cm pieces
- 100 g Green Beans sliced
- 15 g Basil Leaves
- 2 Tbsp Garlic minced
- 10 g Large Dried Chillies mild
- 3 Small Dried Chillies hot
- 1 Tbsp Oyster Sauce
- 1 Tbsp Thai Seasoning Sauce
- 1 Tbsp Fish Sauce
- 1 Tbsp Light Soy Sauce
- 1 Tbsp Sweet Dark Soy Sauce
Heat 1 tsp oil in a pan over hight heat. When the pan is hot, add sliced green beans. Stir-fry until it's slightly charred. Transfer to a plate.
Using the same pan, heat 2 Tbsp oil over medium heat. Add minced garlic + both types of dried chillies. Note: you do not have to wait for the pan to be hot first. Fry until fragrant.
Increase to high heat. Add chicken breast pieces. Stir-fry until the outside is mostly cooked. Reduce to medium heat. Season with oyster sauce + Thai seasoning sauce + fish sauce + light soy sauce + sweet dark soy sauce.
Add beans. Stir-fry to mix. Taste & season. Then add basil leaves and turn off heat immediately. Stir until the leaves are just wilted.