A vibrant and flavorful Thai-inspired chicken stir-fry with fresh basil and a zesty sauce.
Slice the chicken into thin strips.
Cutting the chicken into uniform strips ensures even cooking.
Mince the garlic and shallots.
Use a sharp knife to make mincing easier and safer.
Chop the bok choy, red bell pepper, and carrot into bite-sized pieces.
Keep the vegetables similar in size for even cooking.
Heat oil in a wok over medium-high heat.
Ensure the wok is hot before adding ingredients to prevent sticking.
Add the chicken and stir-fry until it changes color.
Stir constantly to cook the chicken evenly.
Add the garlic, shallots, and chili sauce, and stir-fry until fragrant.
Lower the heat slightly to avoid burning the garlic.
Add the vegetables and stir-fry until tender.
Add a splash of water if the wok becomes too dry.
Stir in the fish sauce, soy sauce, and basil, and cook for another minute.
Add the basil at the end to preserve its fresh flavor.
Serve hot over steamed jasmine rice.
Garnish with extra basil leaves for a fresh touch.
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