Thai Basil Chicken Stir-Fry

Ingredients:

• 500g boneless, skinless chicken breasts, thinly sliced

• 2 tablespoons vegetable oil

• 3 cloves garlic, minced

• 1 shallot, thinly sliced

• 1 red chilli, thinly sliced (adjust according to your spice preference)

• 1 bell pepper, thinly sliced

• 1 cup Thai basil leaves, loosely packed

• 2 tablespoons oyster sauce

• 1 tablespoon soy sauce

• 1 tablespoon fish sauce

• 1 teaspoon sugar

• Cooked jasmine rice, to serve

Instructions:

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

2. Add the minced garlic and sliced shallots, and stir-fry for about 1 minute until fragrant.

3. Add the sliced chicken to the wok and stir-fry until it's cooked through, about 5-6 minutes.

4. Once the chicken is cooked, add the sliced red chilli and bell pepper to the wok, and stir-fry for another 2-3 minutes until the vegetables are tender-crisp.

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

6. Pour the sauce over the chicken and vegetables in the wok, and toss everything together until evenly coated.

7. Turn off the heat, then add the Thai basil leaves to the wok and gently toss until the basil is wilted.

8. Serve the Thai Basil Chicken Stir-Fry hot over cooked jasmine rice, feel free to add a fried egg for extra protein!

Enjoy the vibrant flavours of this Thai-inspired dish!