Spicy Thai Chicken Basil

2 tablespoons vegetable oil

3 tablespoons oyster sauce

2 tablespoons soy sauce

2 tablespoons fish sauce

3 tablespoons sugar

1 red bell pepper, chopped

8 ounces green beans, cut into 1-inch pieces

½ small yellow onion or 2 shallots, cut into thin slices

4 cloves garlic, minced

3 fresh red Thai chiles, deseeded and finely chopped, or or 1 teaspoon dried red-pepper flakes

1 ½ pounds boneless, skinless chicken thighs, coarsely chopped

1 ½ to 2 cups lightly packed basil leaves

Jasmine rice, to serve

Heat the oil in a wok or heavy, high-walled skillet over high heat. As the wok is heating up, whisk together the oyster sauce, soy sauce, fish sauce and sugar until well-combined. Set aside.

Add the bell pepper and green beans to the hot wok. Stir-fry for 1 minute. Stir in the onion, garlic and chiles. Cook until fragrant, about 1 more minute.

Add in the chicken and stir-fry, breaking apart as you go, until beginning to brown, about 2 minutes.

Pour in the prepared sauce. Continue to cook until the sauce begins to glaze onto the meat, about 1 to 2 more minutes.

Stir in the Thai basil leaves and cook until the chicken is completely cooked through, the basil is wilted, and the liquid has mostly evaporated. Serve warm with rice. Taste and add more chili flakes if it is not adequately spicy.

Serves 4
BY GRETCHEN MCKAY - PITTSBURGH POST-GAZETTE