Thai Basil Chicken

Ingredients

• Cooked rice - 2 cups, for serving
• Onion - 1, thinly sliced
• Bell pepper - 1, thinly sliced
• Fresh basil leaves - 1 cup
• Sugar - 1 teaspoon
• Fish sauce - 1 tablespoon
• Oyster sauce - 1 tablespoon
• Soy sauce - 2 tablespoons
• Vegetable oil - 2 tablespoons
• Thai bird's eye chili - 2, thinly sliced
• Garlic - 3 cloves, minced
• Chicken breast - 2, boneless and skinless, thinly sliced

Instructions

1. Heat vegetable oil in a wok or large skillet over medium-high heat.
2. Add minced garlic and sliced Thai bird's eye chili. Stir-fry for 1 minute until fragrant.
3. Add thinly sliced chicken breast and cook until no longer pink, about 5-6 minutes.
4. In a small bowl, mix together soy sauce, oyster sauce, fish sauce, and sugar. Pour the sauce mixture into the wok and stir to coat the chicken.
5. Add sliced bell pepper and onion to the wok. Stir-fry for an additional 2-3 minutes until the vegetables are slightly tender.
6. Remove the wok from heat and add fresh basil leaves. Stir until the basil leaves wilt.
7. Serve the Thai Basil Chicken over cooked rice and enjoy!