Another of Ms. Nagi Maehashi's recipes... banger! I like using this one as a "whatever veggies I have lying around" recipe. Last night I made it with Brussels sprout, capsicum, watercress, mushrooms, and caulilini. Last time I made it in January, I used carrots, sweet corn, broccoli, and capsicum. Both were equally delicious although the sweet corn was particularly tasty.

I must confess I've never tracked down Thai basil and just make this with the regular sweet Italian basil that comes in my vege box sometimes.

There is a recipe video at the link above for her version of this which is smaller at only 2 servings and doesn't include the veges.

Ingredients

• Rice

Stirfry

• 450 g chicken thigh/breast, cut into bite size pieces
• Chopped veges to taste, e.g., capsicum, carrot, corn, broccoli
• 1 green onion, cut into 4 cm lengths (I frequently substitute onion/red onion/leek/whatever allium I have, but that definitely begins to lose the original intention of the dish)
• 1 cup Thai basil leaves, loosely packed (Holy Basil if you can find it or regular basil if neither are available)
• 4 garlic cloves, large, finely chopped
• 1 birds eye or Thai chilli, deseeded and finely chopped (or less to taste)
• 1 1/2 tbsp oil (peanut, vegetable or canola)

Sauce

• 3 tsp oyster sauce
• 1.5 tsp light soy sauce (don't sub dark soy sauce in here, it will be too intense)
• 1.5 tsp dark soy sauce (or all purpose/light if not available)
• 1.5 tsp sugar
• 3 tbsp water

Instructions

1. Put sauce ingredients in a small bowl and mix to combine.
2. Heat oil in wok or pan over high heat.
3. Add garlic and chilli and cook for 10 seconds.
4. Add the white part of the green onions and chicken and fry for a couple of minutes until not quite cooked.
5. Add the veges and fry until lightly cooked and chicken is fully cooked.
6. Add sauce and cook for 1 minute until the water reduces to make a thick glossy sauce.
7. Toss through green part of green onions and basil leaves.
8. Stir until just wilted, then serve immediately with steamed jasmine rice.

Notes

This version makes 5-6 servings, while the original on the website makes 2. I often scale up and make tons of this to freeze because it reheats well (depending on your choice of vegetables).
From the website:
"Holy Basil is the type of Thai basil used in the authentic recipe. It has a more aniseedy / peppery flavour than normal sweet basil used in Italian cooking, and is available at some Thai groceries."
"Thai Basil is the more common type of basil that is sold at supermarkets here in Australia (Coles, Woolies, Harris Farms) and used in Thai restaurants. Because my closest Asian store is a trek away, I usually make this with Thai Basil."
"If you can’t find Thai or Holy Basil, this is still totally worth making using normal basil. The sauce has a strong flavour and dominates, the basil is the fragrant accent flavour."