Thai Basil Chicken Stir-Fry

Ingredients

• 1 1/2 lb s boneless skinless chicken thighs, cut into bite-sized pieces
• 3 cloves garlic, minced
• 3 Thai bird chilies, sliced (adjust to taste)
• 1 shallot, thinly sliced
• 2 cup s packed fresh Thai basil leaves
• 2 tbsp vegetable oil
• 2 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tsp dark soy sauce
• 1 tsp sugar
• 1 red bell pepper, sliced
• steamed jasmine rice, for serving

Steps

1. 1

   Mix oyster sauce, soy sauce, fish sauce, dark soy sauce, and sugar in a small bowl. Set aside.

2. 2

   Heat vegetable oil in a wok or large skillet over high heat until smoking.

3. 3

   Add garlic, chilies, and shallot. Stir-fry for 30 seconds until fragrant.

4. 4

   Add chicken pieces and stir-fry for 4-5 minutes until cooked through and lightly browned.

5. 5

   Add bell pepper and stir-fry for 1 minute.

6. 6

   Pour in the sauce mixture and toss to coat everything evenly. Cook for 1 minute.

7. 7

   Remove from heat and fold in Thai basil leaves, stirring until just wilted.

8. 8

   Serve immediately over steamed jasmine rice.