Thai Basil Chicken

Ingredients:

• 2T chili oil (or you can use olive oil for less heat)

• 2 cloves garlic, minced

• 1-3 hot peppers, finely diced (optional)

• 1lb boneless/skinless chicken cut in bite sized chunks. We usually use breasts, but thighs are good too

• 1.5 t white sugar

• 1 t granulated garlic

• 1 t black pepper

• ¼ C oyster sauce (this is in the ethnic/asian food section and really makes this dish)

• 1 package mushrooms, cleaned and sliced

• 1 onion, cut into chunks

• 1 bunch fresh Thai basil (you can substitute other basil). We like to cut the stems off all of the leaves and cut half the bunch in small pieces and leave the rest of the bunch whole. 

Directions:

Heat a large skillet or wok over medium/high heat

Mix sugar, granulated garlic and pepper in a bowl. Add the chicken and coat the chicken.

Add oil and let it heat for a few seconds then add the garlic and peppers. Cook for a few more seconds (it can burn quick so don’t walk away)

Add the chicken to the skillet/wok and cook until almost cooked through (3-5 minutes)

Add the oyster sauce, mushrooms and onion and cook about 5 minutes until the mushroom and onion softens. 

Remove from heat and add basil. Let it sit a few minutes then serve with rice.