Prep Time::30 mins
Cook Time::10 mins
Total Time::40 mins
Servings::6
Ingredients
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3 tablespoons oyster sauce
2 tablespoons fish sauce
1 teaspoon white sugar
½ cup peanut oil for frying
6 large cloves garlic clove, crushed
2 serrano peppers, crushed
1 pound boneless, skinless chicken breast, cut into thin strips
1 red bell pepper, thinly sliced
1 onion, thinly sliced
4 cups cooked jasmine rice, chilled
2 cups sweet Thai basil
1 cucumber, sliced (Optional)
½ cup cilantro sprigs (Optional)
Directions
Gather all ingredients.
Dotdash Meredith Food Studios
Whisk together oyster sauce, fish sauce, and sugar in a small bowl; set aside.
Dotdash Meredith Food Studios
Heat oil in a wok over medium-high heat until oil begins to smoke. Add garlic and Serrano peppers, stirring quickly.
Dotdash Meredith Food Studios
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.
Dotdash Meredith Food Studios
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.
Dotdash Meredith Food Studios
Remove the wok from heat. Stir in basil leaves. Garnish with sliced cucumber and cilantro.
Dotdash Meredith Food Studios