Thai Basil Chicken

In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat until shimmering.

Cook the Chicken:
Add the sliced chicken to the skillet and stir-fry for about 5-7 minutes, or until the chicken is cooked through and no longer pink.

Add Garlic and Chilies:
Stir in the 4 minced garlic cloves and 2-3 sliced Thai bird’s eye chilies. Cook for an additional 1-2 minutes until fragrant.

Mix the Sauces:
In a small bowl, combine 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 tablespoon fish sauce, and 1 teaspoon sugar. Pour the sauce mixture over the chicken and stir well to coat.

Add the Basil:
Remove the skillet from heat and fold in the fresh Thai basil leaves until just wilted.

Serve:
Serve the Thai basil chicken hot over cooked jasmine rice. Enjoy this vibrant, flavorful dish!

Serving and Storage Tips: