1 -Small Red Bell Pepper (Capsicum), Thinly Sliced
100g (3.5oz) - Green Beans, Trimmed & Chopped
Seasoning To Taste
Sauce
1 ½ Tbsp (50g) - Oyster Sauce
1 ½ Tbsp (30ml) - Light Soy Sauce
1 tsp (5ml) - Dark Soy Sauce
1 tsp (5ml) - Fish Sauce
1 tsp (10g) - Honey
2 Tbsp (40ml) - Chicken Stock
Rice
1 Cup (200g) - Jasmine Rice, Washed
1 ⅓ Cups (320ml) - Cold Water
1 tsp (5ml) - Peanut Oil
2 -Garlic Cloves, Minced
1 - Red Chilli, Diced
Salt
Finish
1 Cup (Bunch) - Thai Basil Leaves (or Regular Basil if needed)
Lime, To Serve
Method
Cook Rice
In a saucepan, add peanut oil over low to medium heat. Add garlic and chilli and cook 20–30 seconds until fragrant — do not brown. Add washed jasmine rice, stirring to coat each grain in the aromatic oil for 30 seconds. Add the water and a pinch of salt. Bring to a boil.
Once boiling, cover with a lid and reduce the heat to low. Simmer for 12 minutes, until the liquid is absorbed. Turn off the heat and rest 5 minutes, lid on, to steam through. Fluff with a fork, and set aside, ready to serve with the Thai basil chicken.
Prep Chicken & Sauce
Finely dice the chicken thighs with a sharp knife until small and even. In a small bowl, combine the oyster sauce, light soy, dark soy, fish sauce, honey, and water. Stir well and set aside.
Cook Aromatics
Heat oil in a wok or large non-stick pan over medium-high heat. Add the garlic and chillies, stir-frying for 20–30 seconds until fragrant.
Sear Chicken
Add the chopped chicken and spread it out in the pan. Leave it untouched for 30 seconds to brown slightly, then stir-fry for 3–4 minutes until cooked through and lightly caramelised.
Add Vegetables
Toss in onion, capsicum, and green beans. Stir-fry for 1–2 minutes — they should stay bright with a little bite.
Sauce It Up
Pour in the sauce mix and toss everything through. Cook for 1 minute, allowing it to thicken and coat the chicken evenly.
Finish With Basil
Turn off the heat, add the basil leaves, and toss through until just wilted. The residual heat will release that signature Thai aroma.
Serve
Spoon over steamed jasmine rice, squeeze fresh lime on top, and finish with a fried egg if you’re feeling it.