Thai Basil Chicken

Prepare all ingredients before cooking. Slice chicken thinly, mince garlic and chilies, and mix sauce ingredients (oyster sauce, fish sauce, soy sauce, and sugar) in a small bowl.

Heat a wok or large skillet over high heat until smoking. Add oil, then immediately add garlic and chilies. Stir-fry for 15-20 seconds until fragrant.

Add chicken and spread in a single layer. Let sear for 30 seconds before stirring. Continue stir-frying for 2-3 minutes until nearly cooked through.

Add onions and bell peppers. Stir-fry for another minute until vegetables begin to soften but remain crisp-tender.

Pour in the sauce mixture and water. Let bubble vigorously for about 30 seconds until slightly thickened.

Remove from heat and immediately add the Thai basil leaves. Stir quickly to wilt the basil in the residual heat.

Serve immediately over jasmine rice, optionally topped with a fried egg.