Ingredients
The following ingredients have 4 Servings
- About 1 tablespoon oyster sauce
- About 1½ tablespoons each dark and light soy sauce (or 3 tablespoons tamari or soy sauce of choice)
- 1 tablespoon fish sauce
- 3 tablespoons light brown sugar or granulated sugar
- ½ cup chicken bone broth or stock
- 3 tablespoons high-temp cooking oil
- such as peanut or safflower
- 1¼ to 1½ pounds boneless
- skinless chicken breasts or thighs (for breasts: halve horizontally then thinly slice; for thighs: trim and dice or thinly slice)
- 2 large or 3 medium sweet peppers
- red or red and green combined
- seeded and sliced (about 3 cups)
- 4 to 5 Thai chilies
- or 1 red chili or jalapeño/Serrano pepper
- finely chopped or thinly sliced
- 4 large shallots
- peeled and thinly sliced lengthwise (or 1 red onion
- quartered and thinly sliced)
- 4 large cloves garlic
- thinly sliced or chopped
- 1½ inches fresh ginger
- peeled and chopped
- grated or cut into small thin matchsticks
- 1 cup Thai basil leaves or a handful basil tops
- torn
- ½ cup Thai mint or a handful of mint
- stripped from stems
- coarsely chopped
Instruction
- For the sauce, whisk up ingredients in medium bowl
- For the chicken and vegetables, heat 2 tablespoons oil in a large nonstick skillet over medium-high to high heat, 2 turns of the pan
- Add chicken in single layer and brown, then remove and reserve
- Add another tablespoon, one turn of the pan, add the peppers and shallots or onions, toss 2 to 3 minutes, add garlic and ginger, toss again, add sauce and thicken a minute or 2
- Wilt basil and mint into the dish and remove from heat
- Top rice with chicken and peppers with basil in shallow bowls and serve
