Ingredients

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

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk together oyster sauce, fish sauce, and sugar in a small bowl; set aside.
3. 3 Heat oil in a wok over medium-high heat until oil begins to smoke. Add garlic and Serrano peppers, stirring quickly.
4. 4 Stir in chicken, bell pepper, onion, and oyster sauce mixture; cook until chicken is no longer pink in the center and the juices run clear.
5. 5 Increase heat to high and stir in chilled rice; stir quickly until sauce is well blended with rice. Use the back of a spoon to break up any rice sticking together.
6. 6 Remove the wok from heat. Stir in basil leaves. Garnish with sliced cucumber and cilantro.

Nutrition per serving