- 2 tbsp peanut oil
- 4 garlic cloves, minced
- 4 thai chilis, seeded, minced
- 1 lb skinless, boneless chicken thighs, thinly sliced
- 3 tbsp soy sauce
- 2 tbsp fish sauce
- 1 tsp sugar
- 1/3 cup chicken stock
- 1 red bell pepper, thinly sliced
- 15 basil leaves
- steamed white rice
- Heat the peanut oil in a large skillet or wok. Saute the garlic and chilis for 30 seconds.
- Add the chicken and saute 2 minutes.
- Pour in the liquids and the sugar and cook 2 minutes.
- Add the red bell pepper and cook 1 minute.
- Add the basil, stir. Serve with white rice.