This stir-fried dish pairs boneless skinless chicken thigh, bite-size pieces with Thai basil leaves, cooked white rice and sesame oil. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.
Pour in soy sauce, rice wine, and sugar. Stir to coat; reduce heat to medium and simmer uncovered until the sauce is glossy and clings to the chicken, 4 to 6 minutes.
soy sauceThai basil leaves
Add Thai basil and toss just until wilted. Taste and adjust with a splash more soy sauce if needed. Serve hot.
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