I had this at a recent potluck and it was wonderful! Make sure you use Thai Basil as it has a very different taste from Italian Basil. This recipe is fast and fairly easy to make, but requires constant stirring."
1 lb chicken breast, boneless, skinless, cut into thin strips
1 red pepper, seeded and thinly sliced
1 onion, thinly sliced
2 cups Thai basil
1 cucumber, sliced (optional)optional
1/2 cup fresh cilantro stem (optional)optional
14 Ingredients
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Instructions
1
Whisk together the oyster sauce, fish sauce, soy sauce, and sugar
2
Heat the oil in a wok over medium-high heat until the oil begins to smoke.
3
Add the mixture of oyster sauce, fish sauce, soy sauce, and sugar.
4
Stir for a minute or two to heat.
5
Add the garlic and Serrano peppers, stirring quickly.
6
Stir in the chicken, bell pepper, and onion. Cook until the chicken is no longer pink.
7
Raise heat to high and stir in the chilled rice; stir quickly until the sauce is blended with the rice. Use the back of a spoon to break up any rice sticking together.
8
Remove from heat and mix in the basil leaves.
9
Garnish with sliced cucumber and cilantro as desired.