Ingredients
Scale
- 2 lbs chicken breast or thighs, sliced
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon fish sauce
- 1 teaspoon sugar
- 1 red bell pepper, sliced
- 1 onion, sliced
- 1 cup fresh basil leaves
- 2 tablespoons vegetable oil
- Chopped peanuts for garnish
Instructions
- Heat oil in a wok or large skillet over medium-high heat.
- Add garlic and cook until fragrant, about 30 seconds.
- Add chicken slices and stir-fry until cooked through, about 5-7 minutes.
- Stir in soy sauce, oyster sauce, fish sauce, and sugar. Cook for 2 minutes.
- Add bell pepper and onion, cook until vegetables are tender.
- Remove from heat and fold in fresh basil leaves until wilted.
- Serve hot, garnished with chopped peanuts.
Notes
- Use fresh basil for the best flavor.
- Adjust spice levels with chili flakes if desired.
- Serve over jasmine rice for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stir-fry
- Cuisine: Thai
- Diet: Gluten-Free (use gluten-free soy sauce)
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 350 kcal Kcal
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 80 mg
