Ingredients
2tbsppeanut oil,divided
1small red onion,peeled and thinly-sliced
1red bell pepper
1small broccoli florets,a head, cut into bite-sized pieces
5Thai bird chiles,thinly-sliced, optional
6garlic cloves,peeled and minced
2cupsThai basil leaves
1lbchicken breasts,boneless skinless, thinly-sliced into bite-sized pieces
1tbspdark soy sauce
1tbsplight soy sauce
1tbspfish sauce
black pepper,freshly-cracked
Preparation
Heat 1 tablespoon oil in a wok or large saute pan over high heat. Add onion, bell pepper, broccoli, and Thai chiles (if using), and saute for 3 to 4 minutes, stirring occasionally.
Stir in garlic and Thai basil and saute for 1 to 2 minutes or until fragrant, stirring frequently. Then transfer the entire mixture to a separate plate, and set aside.
Return pan to high heat, and add the remaining oil. Add the chicken and saute for 4 to 5 minutes, stirring occasionally, until cooked through and no longer pink inside. Add in the marinade, and toss to combine.
Remove from heat and add in the vegetable mixture, tossing to combine.
Serve warm, over rice or noodles if desired.
Whisk all ingredients together until combined.
