Thai Basil Chicken

1. Preparation

Gather all ingredients: chicken, garlic, red bell pepper, onion, Thai basil, soy sauce, oyster sauce, sugar, chili sauce, and vegetable oil.

Slice the chicken breast into thin strips for even cooking.

Mince the garlic and chop the onion and red bell pepper into bite-sized pieces.

Wash and drain the Thai basil leaves, setting them aside.

2. Cooking

Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.

Add the minced garlic to the hot oil and stir-fry for about 30 seconds until fragrant.

Increase the heat to high and add the sliced chicken to the skillet. Stir-fry for 3-4 minutes until the chicken is cooked through.

Add the chopped onion and red bell pepper to the skillet, stirring well. Cook for an additional 2-3 minutes until the vegetables are tender.

In a small bowl, mix 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1 teaspoon of sugar, and 1 tablespoon of chili sauce to create the sauce mixture.

Pour the sauce mixture over the chicken and vegetables in the skillet. Stir well to coat everything evenly and cook for another 1-2 minutes.

Finally, remove the skillet from heat and fold in the Thai basil leaves, allowing them to wilt slightly from the residual heat.

3. Serving

Serve the Thai basil chicken hot over steamed jasmine rice or noodles.

Optionally, garnish with extra basil leaves or sliced chili for added flavor and presentation.