- 6 chicken thighs
- 2 red onions
- 1 good bunch of Thai basil
- 60g of roasted peanuts (salted or not, it won’t change much!)
- 2 tablespoons of sugar
- 2 good tablespoons of garlic chili sauce (you can find it in any Asian grocery store)
- 1+1/2 tablespoons oyster sauce
- 2 tablespoons of water
Peel and cut the red onions into large pieces.
Remove the skin and bone from the thighs, then cut them into pieces.
Everything is ready! Put the peanuts aside. In the photo I haven’t done this yet, but remove the leaves from the stems of the Thai basil.
Pour 6 heaping tablespoons of oil into a wok (or large skillet) over high heat.
Let cook for 2-3 minutes so that the onion becomes a little colored or translucent.
Then add the chicken pieces. Mix well, still on high heat.
Mix well and cook for 3-4 minutes. Be careful that it doesn’t burn! Then add the Thai basil leaves and peanuts.
The leaves will melt very quickly!