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This is one of the dishes I served to guests at last night’s dinner. Ela and Daniel love to travel. They share a strong connection with Vietnam, and I always enjoy listening to their stories from trips to that country. I wanted to treat them to an Asian-style dinner to make them happy… and I think it worked!
Ingredients (serves 4):
4 boneless chicken breasts
4–5 cloves garlic, pressed
3–4 chili peppers
2 tablespoons oyster sauce
1.5 tablespoons light soy sauce
1.5 tablespoons sugar
1–2 tablespoons dark soy sauce (regular kind, commonly found in stores)
1–2 handfuls fresh Thai basil (must be Thai basil, regular basil has a different flavor)
Sunflower or canola oil for frying
Instructions:
Cut the chicken breasts into small bite-sized pieces. Chop the garlic and chili peppers (remove seeds if you prefer a milder dish). Crush or grind them in a mortar, or lightly crush with a knife blade.
Heat 2 tablespoons of oil in a pan. Add the garlic and chili and stir-fry for a few seconds until fragrant. Don’t cook too long, or the garlic will brown. Add the chicken and cook until done.
Add the oyster sauce, light soy sauce, sugar, and dark soy sauce to the cooked chicken. Stir-fry together for about 30 seconds.
Add the Thai basil leaves, mix briefly, and remove from heat. Serve immediately with rice.
