This very simple Thai spicy chicken dish uses just a few ingredients, yet is loaded with flavor. We prepared this recipe in two different versions -- one with fresh red chiles and one with fresh green chiles(see pictures), the green chile version also using dried holy basil.
The key is to use a generous amount of fresh, fragrant Thai sweet basil.
For 4 Person(s)
In a wok heat vegetable oil over medium high heat. Add garlic and stir-fry for just a minute or less (starts to get fragrant and golden color). Add chicken. Let cook until the chicken is no longer pink (about 10 minutes). Add fresh red chiles, oyster sauce, fish sauce, water and sugar. Fry it for a minute or two, and taste, add more chiles if you want it spicier. Raise heat to high, then add fresh basil. Mix well, turn off heat, and serve with Thai pepper powder sprinkled on top. Great with jasmine rice. Enjoy!
Put the dried holy basil into a bowl with hot water. Let it sit for 15 minutes, then drain and gently squeeze it to get rid of excess water.
Pound the fresh Thai chiles and the garlic together in a mortar and pestle, into a rough mix (don't pound it too much, it should not be a fine paste).
In a wok heat 3 tablespoons vegetable oil over medium high heat. Add chile/garlic mixture and stir-fry for just a minute. Add chicken with 1/4 cup water. Let cook until the chicken is no longer pink (about 5 minutes). Add fish sauce and palm sugar. Mix well, then add holy basil. Stir-fry another minute or two, then add fresh basil. Mix well, turn off heat, and serve hot with jasmine rice. Enjoy!