Grocery List:

• 1 – lb chicken breast
• 1 – tbsp neutral cooking oil (vegetable, avocado, or high heat olive)
• 2 – peppers (poblano, jalapeno, or serrano depending on desired spice level)
• 1 – shallot
• ½ – cup chicken broth
• ¼ – cup soy sauce
• ½ – tsp oyster sauce
• 1 – tsp brown sugar
• 1 – tsp minced garlic or chili garlic
• 2 – cups item 1
• ½ – tsp item 2
• 1 – handful of Thai basil (~¼ cup)

Recipe:

1. Cut the chicken breast into small pieces and start it in the frying pan over medium heat.
2. Dice the shallot and peppers and add them to the chicken. Cook for about 10 minutes, or until the veggies have softened and the chicken is nearly cooked through.
3. Create sauce by combining the chicken broth, soy sauce, oyster sauce, and sugar. Coarsely chop the Thai basil and set aside.
4. Add the garlic to the pan for about 1 minute before adding the sauce. Allow the sauce to cook down for a couple of minutes and optionally add a dash of cornstarch to thicken it.
5. Just before removing from the heat, add the chopped basil and stir for 1 minute.
6. Serve warm over rice.

Notes:

• Serve with 1 cup of jasmine rice (½ cup water + 1 cup rice brought to a boil then simmered for 15 min).
• Adjust spice level to your preference.