Bangkok Chili Chicken with a Spicy Thai Twist

1.Heat the vegetable oil in a large skillet or wok over medium-high heat.

2.Add the sliced onion and sauté for 2-3 minutes until translucent.

3.Stir in the minced garlic, grated ginger, and sliced red chilies, cooking for another minute until fragrant.

4.Add the chicken pieces to the skillet, season with salt and pepper, and cook for about 5-7 minutes until the chicken is browned and cooked through.

5.In a small bowl, mix together the soy sauce, fish sauce, oyster sauce, brown sugar, and lime juice until well combined.

6.Pour the sauce mixture over the chicken and stir well to coat all the pieces evenly. Cook for an additional 2-3 minutes to allow the flavors to meld.

7.Add the sliced bell pepper and cook for another 2 minutes until the pepper is slightly tender but still crisp.

8.Remove from heat and stir in the chopped basil and cilantro, mixing well to combine.

9.Serve hot over steamed jasmine rice or with rice noodles, garnished with extra herbs if desired.