Thai Basil Chicken

Name: Thai Basil Chicken
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6-8 serving(s)
Ingredients: 1 1/2 lbs chicken thighs, boneless, skinless, cut into bite sized peices; 1 small red bell pepper, large chopped; 1 small green bell pepper, large chopped; 1 small onion, large chopped; 3 -4 jalapenos, thinly sliced (you can remove the seeds for less heat); 6 -7 green onions, large chopped; 1/4 cup Thai basil, chopped (regular basil can be substituted); Thai chile (I use about 12-15); 3 tablespoons sesame oil; 1/4 cup oyster sauce; 3 -4 tablespoons water; 1 dash five-spice powder; steamed rice, for serving

Submitted by CakeLady73

"This recipe was inspired by a dish I ate at Kowloon's in Saugus, Massachusetts. You can adjust the heat to your own preference by adding or leaving out any of the spicy ingredients."

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Ready In:: 25mins
Ingredients:: 13
Serves:: 6-8

ingredients

1 ¹⁄₂ lbs chicken thighs, boneless, skinless, cut into bite sized peices
1 small red bell pepper, large chopped
1 small green bell pepper, large chopped
1 small onion, large chopped
3 -4 jalapenos, thinly sliced (you can remove the seeds for less heat)
6 -7 green onions, large chopped
¹⁄₄ cup Thai basil, chopped (regular basil can be substituted)
Thai chile (I use about 12-15)
3 tablespoons sesame oil
¹⁄₄ cup oyster sauce
3 -4 tablespoons water
1 dash five-spice powder
steamed rice, for serving

directions

Important: when stir-frying have all meats and vegetables cut and have on hand and ready for the wok (or cast iron skillet).
Heat wok or cast iron skillet and add 2 tbsp sesame oil. Add chicken to hot oil and stir until cooked through. Remove chicken to a medium bowl. Add remaining tbsp of sesame oil and then add vegetables and basil. Stir fry until crisp-tender. Add to bowl with chicken. Deglaze the pan with oyster sauce and water. Add thai chilis and dash of five spice powder, stir. Add vegetables and chicken back into wok with sauce. Stir. Serve over steamed rice.