Ingredients

• 1.5 lbs of boneless skinless chicken Breast Chopped into bite size pieces
• 3 Thai chilies chopped
• 5 cloves of garlic
• 2 Tablespoons of Oyster sauce
• 2 Tablespoons of low sodium soy sauce
• 2 Tablespoons of Canola Oil
• 1 cup of Thai Basil leaves chopped into small slivers
• 2 green onions sliced finely
• 2 Teaspoons of fish sauce
• 1 teaspoon of white sugar
• 1 teaspoon of brown sugar

Directions

Add garlic and peppers into a mortor and pestle and crush together then put into a bowl and mix in oyster sauce, soy sauce, white and brown sugar, and fish sauce till combined. Add oil into a hot pan and then add the chicken. Stir till it starts to brown and then add in a tablespoon of the mixture from the bowl. Keep stirring till it starts to caramelize. Add in the rest of the sauce and stir till pan deglazed and a coating forms on the chicken. Add basil and green onions to the pan and stir till mixed, then remove from heat immediately and serve with rice.

Note: The first time I made this, the sauce looked very thick and I added 2 tablespoons of water to thin a little. This was a mistake, the sauce has to be thick to coat the chicken. If it doesn’t cote the chicken the sauce along with most of the flavor will be all at the bottom of the pan.