Thai Basil Chicken Stir-Fry

Ingredients

• 2 boneless chicken breasts, thinly sliced
• 1 cup fresh Thai basil leaves
• 4 cloves garlic, minced
• 3 bird's eye chilies, sliced
• 1 medium onion, sliced
• 1 red bell pepper, sliced
• 2 tablespoons fish sauce
• 1 tablespoon oyster sauce
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 2 tablespoons vegetable oil
• 2 cups cooked jasmine rice

Instructions

1. Prepare the sauce by mixing fish sauce, oyster sauce, soy sauce, and sugar in a small bowl. Set aside.
2. Heat oil in a wok or large skillet over high heat until smoking. Add garlic and chilies, stir-fry for 15 seconds until fragrant.
3. Add sliced chicken in a single layer. Let it sear undisturbed for 2 minutes, then stir-fry until no longer pink, about 3 minutes total.
4. Add onion and bell pepper. Stir-fry for 2 minutes until slightly softened but still crisp.
5. Pour in the prepared sauce mixture. Toss everything together for 30 seconds.
6. Remove from heat and fold in fresh Thai basil leaves. The residual heat will wilt them perfectly.
7. Serve immediately over steamed jasmine rice.

Notes

• Thai basil has a distinct anise-like flavor. Regular basil works in a pinch but the taste will differ.
• Adjust the number of chilies to your spice tolerance. Remove seeds for less heat.
• For extra richness, crack a fried egg on top when serving.