# Components:
→ Protein
01 - 1.1 lb boneless, skinless chicken thighs or breasts, thinly sliced
→ Sauce
02 - 3 tbsp soy sauce
03 - 2 tbsp oyster sauce
04 - 1 tbsp fish sauce
05 - 1 tbsp brown sugar
06 - 2 tbsp water
→ Aromatics
07 - 4 cloves garlic, minced
08 - 2-3 Thai chilies, finely sliced (optional to adjust heat)
09 - 1 small onion, thinly sliced
→ Vegetables & Herbs
10 - 1 red bell pepper, thinly sliced
11 - 1 cup packed fresh holy basil leaves (or Thai basil as substitute)
→ To Serve
12 - 4 cups cooked jasmine rice
13 - Lime wedges (optional)
# Directions:
01 - Combine soy sauce, oyster sauce, fish sauce, brown sugar, and water in a small bowl; set aside.
02 - Warm 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat.
03 - Add minced garlic and sliced chilies to the hot oil; stir-fry for 30 seconds until fragrant.
04 - Add thinly sliced onion and cook for 1 minute until slightly softened.
05 - Add sliced chicken and stir-fry for 4 to 5 minutes until browned and fully cooked.
06 - Introduce sliced red bell pepper; stir-fry for 2 minutes until tender-crisp.
07 - Pour in the prepared sauce mixture, stir thoroughly, and cook for 1 to 2 minutes to coat the chicken and allow flavors to meld.
08 - Remove from heat and immediately fold in the holy basil leaves until wilted.
09 - Spoon the cooked mixture over jasmine rice and garnish with lime wedges if desired.
