Step 1

Marinate the thinly sliced 2 boneless, skinless chicken breasts in 3 tbsp. of oyster sauce for at least 20 minutes to overnight.

Step 2

In a glass measuring cup or in a bowl, mix up the stir-fry sauce of 2-3 tbsp Thai Oyster Sauce, 2-3 tbsp Fish Sauce, 2-3 tbsp Thai dark soy sauce, and 1 tbsp sugar.

Step 3

In a mortar and pestle, pound up the 2-6 minced Thai chilies (totally up to you the spice level you can handle) and 4 minced garlic cloves until a paste has formed.

Step 4

If you don’t have a mortar and pestle, use a mini food chopper, or use the side of a chef’s knife to smash them together some.

Step 5

Add 2 tbsp of cooking oil of choice to a wok warmed up over medium high heat.

Step 6

Add in about half of the Thai chili garlic paste and stir-fry until it starts making you cough from the Thai chili heat! Lol!

Step 7

Add in the marinated chicken and stir-fry until no longer pink and cooked through.

Step 8

Take out the chicken and place it on a plate.

Step 9

To the same wok you just stir-fried your chicken in, no need to clean it out, add in 2 tbsp. of cooking oil of choice and put it over medium high heat.

Step 10

Add in the rest of the Thai chili garlic paste, 1/2 cup of diced onion, 1 red pepper that you sliced into 1/4 in. pieces, and stir-fry again until you are coughing and the onion and pepper have softened.

Step 11

Add in more cooking oil if needed, and then the 3 cups of cooked day old jasmine or white rice and stir it up until combined and is warmed through.

Step 12

Add back in the chicken, and now the the stir-fry sauce a little at a time, until you get the flavor you want without the rice getting mushy. You might have some leftover to use on another stir-fry later this week.

Step 13

Turn off the heat, and add the 2-3 cups of Thai Holy Basil and mix it up until the Holy Basil has wilted.

Step 14

Plate it with a wedge of lime to squeeze over the serving, and if you want sprinkle with extra Thai holy basil leaves.