Ingredients:
Chicken breast or thighs – 500g (cut into bite-sized pieces)
Garlic – 4 cloves (minced)
Red chili – 2 (sliced, adjust to spice level)
Red bell pepper – 1 (cut into chunks)
Yellow bell pepper – 1 (cut into chunks)
Green onions – 3 stalks (chopped)
Fresh Thai basil leaves – 1 cup (or sweet basil if not available)
Soy sauce – 3 tbsp
Oyster sauce – 2 tbsp
Fish sauce – 1 tbsp
Dark soy sauce – 1 tsp (for color)
Brown sugar – 1 tsp
Sesame oil – 1 tsp
Sesame seeds – 1 tbsp (for garnish)
Vegetable oil – 2 tbsp
Instructions:
Prepare the sauce: In a small bowl, mix soy sauce, oyster sauce, fish sauce, dark soy sauce, brown sugar, and sesame oil. Set aside.
Cook chicken: Heat vegetable oil in a wok or large pan over medium-high heat. Add chicken and stir-fry until golden brown and cooked through. Remove and set aside.
Sauté aromatics: In the same pan, add a bit more oil if needed. Stir-fry garlic and chili until fragrant (about 30 seconds).
Add vegetables: Toss in the red and yellow bell peppers. Stir-fry for 2–3 minutes until slightly tender but still crisp.
Combine chicken & sauce: Return the chicken to the pan. Pour in the sauce mixture. Stir-fry until everything is coated and glossy.
Finish with basil & onions: Add fresh Thai basil leaves and green onions. Toss quickly until the basil wilts.
Serve: Sprinkle with sesame seeds. Serve hot with jasmine rice.