Thai Spicy Basil Chicken Fried Rice

Ingredients

Contains: peanut, soy, fish, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 3 tablespoons oyster sauce
• 2 tablespoons fish sauce
• 1 teaspoon white sugar
• 1/2 cup peanut oil for frying
• 4 cups cooked jasmine rice, chilled
• 6 large cloves garlic clove, crushed
• 2 serrano peppers, crushed
• 1 pound boneless, skinless chicken breast, cut into thin strips
• 1 red pepper, seeded and thinly sliced
• 1 onion, thinly sliced
• 2 cups sweet Thai basil
• 1 cucumber, sliced (optional)
• 1/2 cup cilantro sprigs (optional)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Mix the oyster sauce, fish sauce and white sugar in a small bowl and set aside.

2. Heat the peanut oil in a wok or large skillet over high heat until shimmering. Add the chicken strips and stir-fry 3 to 4 minutes until no pink remains and the chicken reaches 165°F (74°C) in the thickest part.

3. Move the chicken to a plate. Add the crushed garlic, crushed serrano peppers and sliced onion to the wok and stir-fry about 1 minute until fragrant.

4. Add the sliced red pepper and stir-fry about 1 minute until just softened.

5. Add the chilled jasmine rice, breaking up clumps, and stir-fry 2 to 3 minutes until hot and the grains separate.

6. Return the chicken to the wok, pour in the sauce mixture and toss for about 1 minute to coat evenly.

7. Add the sweet Thai basil and toss for about 30 seconds until just wilted.

8. Serve hot, topped with the sliced cucumber and cilantro sprigs if using; both are optional.