Ingredients
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3 tablespoons oyster sauce
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2 tablespoons fish sauce
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1 teaspoon white sugar
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½ cup peanut oil for frying
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6 large cloves garlic clove, crushed
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2 serrano peppers, crushed
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1 pound boneless, skinless chicken breast, cut into thin strips
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1 red bell pepper, thinly sliced
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1 onion, thinly sliced
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4 cups cooked jasmine rice, chilled
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2 cups sweet Thai basil
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1 cucumber, sliced (Optional)
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½ cup cilantro sprigs (Optional)
Directions
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Gather all ingredients.
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Whisk together oyster sauce, fish sauce, and sugar in a small bowl; set aside.
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Heat oil in a wok over medium-high heat until oil begins to smoke. Add garlic and Serrano peppers, stirring quickly.
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Stir in chicken, bell pepper, onion, and oyster sauce mixture; cook until chicken is no longer pink in the center and the juices run clear.
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Increase heat to high and stir in chilled rice; stir quickly until sauce is well blended with rice. Use the back of a spoon to break up any rice sticking together.
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Remove the wok from heat. Stir in basil leaves. Garnish with sliced cucumber and cilantro.
