Ingredients
- 1 lb chicken thigh meat, coarsely chopped
- 3 cloves garlic, minced
- ½ medium onion, diced
- 1 handful Thai basil
- 1 fried egg, (optional)
Sauce
- 1 tablespoon fish sauce
- 1.5 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon sugar
Instructions
- Add a teaspoon of cornstarch to the chopped chicken and mix well. Make sure there are no lumps.
- Mix all the SAUCE ingredients in a bowl and set aside.
- Heat up a wok or skillet over medium-high heat and add a tablespoon of oil.
- Add the onion and garlic and stir fry until the onion begins to turn translucent. Be careful not to burn the garlic.
- Push the onions and garlic to the edge of the wok. Add the chicken to the center in a single layer and allow it to sear on both sides.
- Stir in the sauce. Continue stir frying until the chicken is cooked and the sauce has thickened.
- Toss in basil leaves and stir fry until the leaves become wilted.
- Turn off the heat. Serve over a bed of rice and top with a fried egg (optional).
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