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In a small bowl, mix soy sauce, fish sauce, oyster sauce, and brown sugar. Set aside.
Heat vegetable oil in a large skillet over medium-high heat.
Add minced garlic and sliced Thai red chili to the skillet and stir-fry for 30 seconds until aromatic.
Add the sliced chicken breast to the skillet and cook until no longer pink, about 5 minutes.
Add sliced red bell pepper and onion to the skillet. Stir-fry for 3 minutes until vegetables are slightly tender.
Pour the sauce mixture into the skillet and stir well to coat the chicken and vegetables.
Add fresh basil leaves to the skillet and stir until wilted, about 1 minute. Serve hot.

In a small bowl, mix soy sauce, fish sauce, oyster sauce, and brown sugar. Set aside.
Heat vegetable oil in a large skillet over medium-high heat.
Add minced garlic and sliced Thai red chili to the skillet and stir-fry for 30 seconds until aromatic.
Add the sliced chicken breast to the skillet and cook until no longer pink, about 5 minutes.
Add sliced red bell pepper and onion to the skillet. Stir-fry for 3 minutes until vegetables are slightly tender.
Pour the sauce mixture into the skillet and stir well to coat the chicken and vegetables.
Add fresh basil leaves to the skillet and stir until wilted, about 1 minute. Serve hot.