Ingredients
1¼lbschicken breasts,boneless skinless, sliced into thin strips
2tbspoyster sauce,substitute for GF oyster sauce
2tbsplight soy sauce,substitute for GF soy sauce
5garlic cloves,minced
1serrano chile,seeded and minced, keep seeds for extra hot
2tspvegetable,or canola oil
3cupsfresh Thai basil leaves,or regular
jasmine rice,cooked, optional for serving
Preparation
In a bowl, marinate the chicken with oyster sauce and soy sauce for 10 minutes.
Heat a large nonstick skillet or wok over medium-high heat, when hot add the oil, garlic, and chili, and cook until fragrant for about 30 seconds.
Increase the heat to high and add the chicken and cook, stirring until just cooked through for about 4 minutes. Add the basil and cook until wilted for about 1 minute.
Serve over rice.
