Spicy Thai Basil Chicken

Marinade In a small bowl, mix together the soy sauce, oyster sauce, fish sauce, sugar, minced garlic, and chopped red chili pepper to make the marinade.

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

Stir-fry Add the minced garlic and sliced red chili pepper to the pan. Stir-fry for 1 minute until fragrant.

Stir-fry Add the ground chicken to the pan and cook until browned. Break up the chicken into small pieces while cooking.

Stir-fry Add the sliced bell pepper and onion to the pan. Stir-fry for 2-3 minutes until the vegetables are tender-crisp.

Stir-fry Pour the marinade over the chicken and vegetables. Stir-fry for an additional 1-2 minutes to coat everything evenly.

Stir-fry Remove the pan from heat and stir in the basil leaves until wilted.

Garnish Serve the spicy Thai basil chicken over steamed rice, garnished with fresh basil leaves and sliced red chili peppers.