Ingredients
Equipment
Method
Step‑by‑Step Instructions
- Heat the oil in a large skillet or wok over medium-high heat until shimmering.
- Add minced garlic and Bird’s Eye chilies, stir-fry for 30 seconds.
- Incorporate ground chicken, cook for 5-7 minutes until browned.
- Stir in soy sauce, oyster sauce, and sugar, cook for 2 minutes.
- Fold in fresh Thai basil leaves until wilted.
- Serve hot, garnished with lime wedges.
Nutrition
Notes
For the best texture and taste, serve your Spicy Thai Basil Chicken right away.
