This is such a simple, fresh and healthy recipe, and a great way to get healthy protein. We usually have all these ingredients anyay (just need to buy fresh chicken, chile and basil). We eat it with brown rice and assortment of other accompanying dishes (usually a stir-fried baby bok choy or steamed yu choy or gai lan with oyster sauce).

It’s from Chrissy Teigen’s ‘Cravings’ cookbook – I’ve added Chinese mushrooms to add something else to the dish, but can be left out of course.

 

Ingredients

• 1 1/4 lb boneless, skinless chicken breasts, sliced into thin strips
• 2 Tablespoons oyster sauce
• 2 Tablespoons light soy sauce
• 5 cloves garlic
• 1 serrano chile (or as many Thai red chilies you can stand)
• 2 Tablespoons vegetable oil
• 3 cups fresh Thai or regular basil leaves
• 10 dried Chinese mushrooms

Directions

1. In a bowl, toss the chicken with the oyster sauce and soy sauce and marinate for 10 mins (the longer the better). Mash the garlic and chile in a mortar and pestle until finely smashed (or mince with a knife).
2. Soak Chinese mushrooms in water until the soften. Cut stems off, and cut mushrooms in half or chop in slices.
3. In a large skillet or wok, hear the oil over medium-high hear. When the oil is shimmering hot, add the garlic-chile mixture and cook until fragrant, about 30 seconds.
4. Increase the heat to high, add the chicken, and cook, stirring, until just cooked through, about 4 minutes.  Add mushrooms just before chicken is cooked, stir to soften more and heat.
5. Add the basil and cook until wilted, about 1 minute.
6. Serve with rice.