Spicy Thai Basil Chicken and Veggies

This Spicy Thai Basil Chicken and Veggies recipe is bursting with flavors and aromas. It combines tender chicken, fresh vegetables, and a bold Thai basil sauce for a satisfying and spicy dish. Ready in just 30 minutes, it's perfect for a quick weeknight meal. Serve it over jasmine rice or noodles for a complete and satisfying meal.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into thin strips
• 2 tablespoons vegetable oil
• 4 cloves garlic, minced
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 onion, thinly sliced
• 1 cup snap peas
• 1/2 cup Thai basil leaves
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon oyster sauce
• 1 tablespoon sriracha sauce
• 1 tablespoon brown sugar
• 1/4 cup chicken broth
• Cooked jasmine rice or noodles, for serving

Directions

1. In a large skillet or wok, heat the vegetable oil over medium-high heat.
2. Add the minced garlic and stir fry for 1 minute until fragrant.
3. Add the chicken strips and cook until they are no longer pink and cooked through, about 5-6 minutes.
4. Push the chicken to one side of the skillet and add the sliced bell peppers and onion to the other side. Stir fry for 2-3 minutes until the vegetables are slightly tender.
5. Add the snap peas and Thai basil leaves to the skillet and stir fry for another minute.
6. In a small bowl, whisk together the soy sauce, fish sauce, oyster sauce, sriracha sauce, brown sugar, and chicken broth.
7. Pour the sauce over the chicken and vegetables in the skillet. Stir well to coat everything evenly.
8. Continue cooking for 2-3 minutes until the sauce thickens and coats the chicken and vegetables.
9. Remove from heat and serve the spicy Thai basil chicken and veggies over jasmine rice or noodles.

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