For the Chicken Marinade:
- 250 grams (0.55 lbs) Chicken Thighs, boneless, skinless – cleaned and pat-dried, excess fat trimmed, and cut into bite-sized pieces
- 1 TSP Light Soy Sauce
- 1 TSP Fish Sauce
- ¼ TSP ground White Pepper
For the Sauce:
- 3 TBLS Oyster Sauce
- 1 TBLS Light Soy Sauce
- ½ TBLS Sweet Dark Soy Sauce
- 1 TSP White Sugar
- 1 TBLS Water (or chicken broth)
For the Spicy Thai Basil Chicken Fried Rice:
- 6–7 Garlic cloves – roughly chopped
- 6–10 Red Chilies (Bird’s eye preferred, but Holland or any other small chilies will work too.), to taste – cut into halves or thirds depending on length
- 4–10 Green Chilies (Bird’s eye preferred, but Holland or any other small chilies will work too.), to taste – cut into halves or thirds depending on length
- ¾ Yellow Onion – sliced into ¼-inch thick pieces
- 1 Large Red Chili – deseeded if desired and thinly sliced at an angle (reserve a few pieces for garnish)
- 1.5 cups Thai Holy Basil Leaves (substitute with Italian basil or Thai sweet basil if unavailable) – washed and dried
- 2 TBLS Canola Oil (or any other cooking oil with a high smoke point)
- 3 cups cooked Thai rice (or use any other long-grain rice, day old rice works best)
- To Serve: Cucumber slices, fish sauce with chopped chilies if desired.