Thai Basil Stirfry

This meal can be made in about the time it takes to make the rice.  Gotta love that! 

Thai Basil Stirfry

I usually do this by eye, so add more or less vegetables (or everything) as you like, just make sure the oyster sauce is enough to lightly coat everything.  

Also, you can make this with dried basil when it's harder to get, but the fresh really makes the dish.

If you don't have chili oil you can use olive oil and another 1/2 tsp red pepper flakes, but it won't be a spicy and it changes the flavor a bit.  

3/4 lb chicken

1 tbsp. chili oil

1/2-1 tsp. red pepper flakes

1 med. onion, cut into thin strips

2 red bell peppers, seeded and cut into thin even strips

4 cloves garlic, minced

2-3 tbsp. oyster sauce

20 basil leaves, thinly sliced

Cut raw chicken into thin strips.  Heat skillet, add chili oil, garlic and pepper flakes (make sure not to add the flakes directly to the oil unless you add the chicken right after, if they get burned in the oil I swear it will burn your sense of smell away.)   

Add chicken.  Cook until golden and no longer raw.  Set aside.   

Stirfry onions and peppers until just tender. Add in the cooked chicken.  Add the oyster sauce until it lightly coats everything.   

Remove the pan from heat and sprinkle in the basil.  Toss and serve with hot rice.