Stir-Fry Chicken With Chilly, Garlic and Basil
200gms chicken breast 15 basil leaves 1/2 red, yellow and green pepper, each 1tbsp oyster sauce 1/4tsp fish sauce 1/2tsp soy sauce 6-8 chopped pods of garlic 1tsp red chilly 2 tbsp oil 50ml chicken stock Salt to taste
Dice the peppers and mince the chicken breast and keep aside.
Add oil in a wok and let it sizzle. Add the garlic and chilly. Sauté.
Add minced chicken to the wok till it’s cooked, then add half portion of the chicken stock. Now add bell peppers and sauté for at least a minute. Next, add oyster sauce, soya sauce and the remaining chicken stock to the wok.
Sauté for two minutes till the consistency is thick, then add fresh basil.
Serve with steamed white rice.