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Peel and cut the red onions into large pieces.
I’ve been teaching Thai cooking classes for years, so I always have the essentials in my cupboard. This recipe is ready in 15 minutes all-inclusive. The result is very tasty and the Thai basil brings its incomparable flavor to this dish. It is very difficult to stop eating it once you have tasted it! Perfect with plain rice.
For 4 people :
- 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.
In a bowl, mix sugar, oyster sauce, water and garlic-chili sauce. I use Lee Kum Kee brand garlic chili sauce that I find in Asian grocery stores. There are probably other brands. But the advantage is that it is not too strong!
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.
When the chicken is seared on all sides, add the sauce.
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!
Mix well and let the sauce thicken a little. Serve immediately with plain rice.
