1 lb boneless, skinless chicken breasts, chopped
1 tbsp vegetable oil
1 cup fresh Freeman Herbs Organic Thai Basil leaves
3 cloves of garlic, minced
1-2 Thai chilies, finely chopped (you can customize the amount to your spice tolerance)
1 red bell pepper, sliced
1 tsp sugar
2 tbsp oyster sauce
1 tbsp soy sauce
1 tbsp fish sauce
(optional) Fried egg
In a large pan/wok heat the vegetable over medium-high.
Add the minced garlic and the chilies to the pan to saute until fragrant (about 30 seconds).
Add in the chicken and stir-fry until no longer pink. Add in your bell peppers and cook for another 1-2 minutes.
In a small bowl, mix together your sauces and sugar until combined. Pour over the chicken and peppers, stirring well to ensure everything is evenly coated.
Reduce your heat to low and add in the Thai basil leaves and gently toss everything together.
Once the leaves start to wilt, remove the pan from the heat and serve over steamed rice.
Garnish with Thai basil leaves (and optional fried egg). Feel free to add more chilies at this point.