Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon fish sauce
  • 2 tablespoons soy sauce (or oyster sauce)
  • 1 teaspoon sugar
  • 1 teaspoon sesame oil
  • 1-2 tablespoons water
  • 2 tablespoons olive oil
  • 1 lb. chicken thighs or breasts, boneless and skinless, cut into 1-inch strips
  • 1 small red onion, thinly sliced
  • 1 tablespoon garlic, minced
  • 1 small Thai chili, finely chopped (optional)
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper (or to taste)
  • 1 medium red bell pepper, sliced
  • 1 cup Thai basil leaves
  • 2 green onions, cut into 2-inch pieces
  • 1 lime, wedged

Instruction

  • In a small mixing bowl, whisk together all the sauce ingredients until smooth. If using oyster sauce instead of soy sauce, you can omit the sugar. Set aside.
  • Heat oil in a large wok or skillet over medium-high heat for 2 minutes until the hot oil sizzles. Add chicken and stir fry for 4-5 minutes until browned on all sides.
  • Stir in onion, garlic, and Thai chili (optional) and cook until tender and fragrant, about 1 minute. Season the chicken mixture with salt and pepper.
  • Stir in the sauce and toss well to coat. Keep stirring until the sauce thickens to a desired consistency, about 2 minutes.
  • Add bell pepper and basil. Cover the lid and cook for 1-2 minutes until the basil is wilted and the bell pepper is tender.
  • Serve immediately with steamed rice and a drizzle with lime juice if desired.