Ingredients:

  • 1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • 1 tbsp (15ml) soy sauce, low sodium preferred
  • 1 tsp (5ml) oyster sauce
  • 1 tsp (5ml) fish sauce
  • 1/2 tsp (2.5ml) cornstarch
  • 1/4 tsp (1.25ml) ground white pepper
  • 2 tbsp (30ml) soy sauce, low sodium preferred
  • 2 tbsp (30ml) oyster sauce
  • 1 tbsp (15ml) fish sauce
  • 1 tbsp (15ml) dark soy sauce (for color, optional)
  • 1 tbsp (15ml) sugar, granulated or palm sugar
  • 1 tbsp (15ml) chicken broth or water
  • 2 tbsp (30ml) vegetable oil or peanut oil
  • 4 cloves garlic, minced
  • 2-4 Thai chilies, finely chopped
  • 1 medium yellow onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 cup (packed) fresh Thai basil leaves
  • 4 fried eggs (optional)
  • Cooked jasmine rice, for serving

Instructions:

  1. In a bowl, combine chicken with marinade ingredients. Toss well and set aside for at least 10 minutes.
  2. In a separate small bowl, whisk together all sauce ingredients. Set aside.
  3. Heat oil in a wok or large skillet over high heat. Add garlic and chilies; stir-fry until fragrant (about 30 seconds).
  4. Add marinated chicken to the wok and stir-fry until cooked through and browned, about 3-5 minutes.
  5. Add sliced onion and bell pepper (if using) and stir-fry for another 2-3 minutes until slightly softened.
  6. Pour the prepared sauce into the wok and stir-fry until the sauce thickens slightly and coats the chicken and vegetables, about 1-2 minutes.
  7. Remove from heat and stir in the fresh Thai basil leaves until wilted.
  8. Serve hot over cooked jasmine rice. Top with a fried egg, if desired.