
NOTE: Chicken breast should be weighed COOKED
Instructions:
Cook the Chicken (if not pre-cooked):
Season lightly with salt and pepper. Cook thoroughly in a skillet with a splash of oil. Remove and slice or cube.
Sauté Aromatics:
In the same skillet, heat avocado oil. Add garlic and shallots. Cook for 1–2 minutes until fragrant.
Cook the Veggies:
Add the red bell pepper. Stir-fry until just tender, about 3–4 minutes.
Add Chicken & Sauce:
Return the chicken to the pan. Add soy sauce, oyster sauce, and brown sugar. Stir and let the sauce thicken slightly, about 2 minutes.
Finish with Basil:
Turn off the heat and stir in the Thai basil leaves until wilted.
Serve:
Plate over cooked jasmine rice and enjoy.