Ingredients
Scale
- 1 boneless, skinless chicken breast, sliced thinly
- 1 teaspoon garlic, minced
- 2 dried bird’s eye chilies, crushed
- 1/4 green bell pepper, julienned
- 1/4 red bell pepper, julienned
- 1/4 yellow bell pepper, julienned
- 1 green onion, sliced
- Handful Thai basil leaves
- Handful kaffir lime leaves, sliced thinly
Sauce:
- 1 tablespoon oyster sauce
- 1 tablespoon golden mountain sauce
- 1/2 teaspoon fish sauce
- 1 tablespoon brown sugar
Instructions
- Over medium high heat, saute garlic and bird’s eye chili until fragrant
- Add in chicken and stir-fry for 3 minutes or until chicken is no longer pink
- Add sauces and stir to combine, tossing continuously
- Reduce heat to medium and add in green onions and kaffir lime leaves
- Add bell peppers and cook for 1 minute
- Remove from heat and fold in Thai basil leaves
- Dish and serve hot
- Prep Time: 15 mins
- Cook Time: 10 mins