Basil Chicken

🔥 Prep

• Slice the 250 g chicken into thin bite‑size strips.
• Rinse, pat dry, and loosely pack 1 cup of basil leaves.
• Mince the 3 cloves of garlic.
• Thinly slice the 2 chilies (remove seeds for less heat if preferred).
• Measure out 1 tbsp oyster sauce, 1 tbsp soy sauce, and 0.5 tsp sugar into a small bowl.
• Have 1 tbsp cooking oil ready.

🔥 Cook

• 1. Heat the 1 tbsp oil in a wok or large skillet over medium-high heat until shimmering.
• 2. Add the minced garlic and sliced chilies; stir‑fry for 15 seconds until fragrant.
• 3. Add the chicken strips; stir‑fry for 3–4 minutes until the chicken is just cooked through and lightly browned.
• 4. Toss in the basil leaves; stir‑fry for 30 seconds until the leaves wilt but remain bright green.
• 5. Pour in the oyster sauce, soy sauce, and sugar mixture; stir to coat evenly and cook for another 30 seconds to let the flavors meld.
• 6. Remove the pan from heat immediately to prevent overcooking the basil.

🔥 Serve

• Transfer the basil chicken to a serving plate or bowl.
• Garnish with a few fresh basil leaves for extra aroma, if desired.
• Serve hot alongside steamed jasmine rice, sticky rice, or rice noodles.