Ingredients:

  • 1 lb (450 g) ground chicken
  • 3 cloves garlic, minced
  • 2 Thai red chilies, finely chopped (or to taste)
  • 1 tablespoon vegetable oil
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon fish sauce
  • 1 teaspoon sugar
  • 1 red bell pepper, sliced
  • 1 cup green beans, trimmed
  • 1 cup fresh Thai basil leaves
  • Steamed jasmine rice (optional)
  • Lime wedges (optional)

Instructions:

  1. Chop garlic and chilies. Slice red bell pepper and trim green beans.
  2. Heat vegetable oil in the wok over medium-high heat. Add minced garlic and chilies; sauté until fragrant (about 30 seconds). Stir in the ground chicken; cook until browned and cooked through (about 5 minutes).
  3. Stir in soy sauce, oyster sauce, fish sauce, and sugar. Add bell peppers and green beans; stir-fry until just tender (about 3 minutes).
  4. Remove from heat and fold in basil leaves until wilted.
  5. Serve hot over steamed jasmine rice, garnished with lime wedges if desired.