Thai Basil Chicken (Pad Krapow Gai)

Ingredients

Cooked rice

2 cups, for serving

Chicken breast

1 pound, thinly sliced

Vegetable oil

2 tablespoons

Garlic

4 cloves, minced

Thai bird's eye chili

2-3, sliced (adjust to taste)

Onion

1 medium, sliced

Bell pepper

1 medium, sliced

Fresh basil leaves

1 cup, packed

Soy sauce

2 tablespoons

Oyster sauce

1 tablespoon

Fish sauce

1 tablespoon

Sugar

1 teaspoon

Instructions

1. Begin by preparing your ingredients: slice the chicken breast, onion, and bell pepper, and mince the garlic. Set aside the fresh basil leaves.
2. Heat the vegetable oil in a wok or large skillet over medium-high heat.
3. Add the minced garlic and sliced Thai bird's eye chili to the hot oil. Stir-fry for about 1 minute until fragrant, being careful not to burn the garlic.
4. Add the thinly sliced chicken breast to the wok. Stir-fry for approximately 5-6 minutes, or until the chicken is cooked through and no longer pink.
5. In a small bowl, whisk together the soy sauce, oyster sauce, fish sauce, and sugar until well combined. Pour this sauce mixture into the wok and stir to thoroughly coat the chicken.
6. Add the sliced bell pepper and onion to the wok. Continue to stir-fry for an additional 2-3 minutes until the vegetables are slightly tender but still crisp.
7. Remove the wok from heat and gently fold in the fresh basil leaves. Stir until the basil wilts and becomes fragrant.
8. Serve the Thai Basil Chicken hot over a bed of cooked rice, garnishing with additional basil or sliced chili if desired.