A flavorful and quick Thai-inspired chicken stir-fry with fresh basil and a hint of spice.
Combine the chicken, fish sauce, light soy sauce, sugar, and water in a mixing bowl. Let it marinate for 10 minutes.
Marinating the chicken enhances its flavor and tenderness.
Heat oil in a wok over medium-high heat.
Ensure the wok is hot before adding ingredients to prevent sticking.
Add the sliced onion and cook for 2 minutes, stirring frequently.
Cooking the onion first brings out its sweetness.
Stir in the chopped chili and minced garlic, cooking for 30 seconds.
Be cautious not to burn the garlic as it can turn bitter.
Add the marinated chicken to the wok and stir-fry until almost cooked through, about 3 minutes.
Stir constantly to cook the chicken evenly.
Pour in the marinade and add the oyster sauce and dark soy sauce. Cook for another minute.
The sauces will thicken slightly, coating the chicken.
Add the sliced bell pepper and cook for 1 minute.
Keep the bell pepper slightly crisp for texture.
Remove from heat and stir in 1 cup of fresh basil leaves.
Adding basil off the heat preserves its fresh aroma.
Serve the stir-fry hot, garnished with the remaining basil leaves.
Pair with steamed rice for a complete meal.
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