Spicy Thai Basil Chicken

Ingredients:

1 lb (450g) boneless, skinless chicken thighs or breasts, thinly sliced or minced

2 tbsp vegetable oil

4-6 cloves garlic, minced

3-4 Thai bird chilies, finely chopped (adjust for spice level)

1 small onion, thinly sliced

1 red bell pepper, thinly sliced

2 tbsp soy sauce

1 tbsp fish sauce

1 tbsp oyster sauce

1 tsp dark soy sauce (optional, for color)

1 tsp sugar

1/4 cup chicken broth or water

1/2 cup fresh Thai basil leaves

Cooked jasmine rice, for serving

Lime wedges, for serving (optional)

Instructions:

Prepare the Chicken:

Thinly slice or mince the chicken thighs or breasts, depending on your preference.

Sauté Garlic and Chilies:

Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and Thai bird chilies, and sauté for 30 seconds to 1 minute until fragrant, but be careful not to burn the garlic.

Cook the Chicken:

Add the chicken to the skillet and stir-fry for 5-7 minutes, until the chicken is cooked through and slightly browned.

Add the Vegetables:

Add the sliced onion and red bell pepper to the skillet and stir-fry for another 2-3 minutes until the vegetables are slightly softened.

Make the Sauce:

In a small bowl, whisk together the soy sauce, fish sauce, oyster sauce, dark soy sauce (if using), sugar, and chicken broth. Pour the sauce over the chicken and vegetables, stirring to coat everything evenly. Simmer for 2-3 minutes until the sauce thickens slightly.

Add Basil:

Turn off the heat and stir in the fresh Thai basil leaves. Toss until the basil wilts, about 1 minute.

Serve:

Serve the Spicy Thai Basil Chicken over jasmine rice. Garnish with lime wedges for a zesty kick if desired.