Spicy Thai basil chicken

Makes:

4 servings

Authentic Thai basil chicken, not surprisingly, calls for Thai basil, a variety that has a slightly spicy, anise-like flavor. I substituted Italian basil because that’s what’s growing in my garden. It was still delicious.

2 tablespoons vegetable oil 3 tablespoons oyster sauce 2 tablespoons soy sauce 2 tablespoons fish sauce 3 tablespoons sugar 1 red bell pepper, chopped 8 ounces green beans, cut into 1-inch pieces

1⁄ small yellow onion or 2 shallots, cut into 2

4 cloves garlic, minced thin slices

3 fresh red Thai chilies, deseeded and finely chopped, or 1 teaspoon dried red-pepper flakes

1 1⁄ pounds boneless, skinless chicken thighs, coarsely 2 chopped

1 1⁄ 2

to 2 cups lightly packed basil leaves

Jasmine rice, to serve

1. Heat the oil in a wok or heavy, high-walled skillet over high heat. As the wok is heating up, whisk together the oyster sauce, soy sauce, fish sauce and sugar until well-combined. Set aside.

2. Add the bell pepper and green beans to the hot wok. Stir-fry for 1 minute. Stir in the onion, garlic and chilies. Cook until fragrant, about 1 more minute.

3. Add in the chicken and stir-fry, breaking apart as you go, until beginning to brown, about 2 minutes.

4. Pour in prepared sauce. Continue to cook until sauce begins to glaze onto the meat, about 1 to 2 more minutes.

5. Stir in the Thai basil leaves and cook until the chicken is completely cooked through, the basil is wilted, and the liquid has mostly evaporated. Serve warm with rice. Taste and add more chili flakes if it is not adequately spicy.

— Adapted from hostthetoast.com