2-3 Thai bird chiles (optional, sliced thin for heat)
1 red bell pepper, sliced thin
1 small onion, sliced
1 cup fresh Thai basil leaves (or sweet basil)
Cooked Dynasty jasmine rice (for serving)
Fried egg, for serving
Lime wedges (optional, for garnish)
Directions
In a small bowl, mix together Dynasty Oyster Sauce, Kikkoman soy sauce, Dynasty fish sauce, and sugar. Set aside.
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and Thai chiles (if using), stir-frying for about 30 seconds until fragrant. Add the ground chicken and cook, breaking it up with a spatula, for 3-4 minutes until no longer pink.
Add sliced red bell pepper and onion to the skillet, cooking for another 2-3 minutes until the vegetables begin to soften.
Pour the prepared sauce over the chicken and vegetables, stirring to coat everything evenly.
Toss in the fresh Thai basil leaves and stir-fry for an additional minute, just until the basil wilts and releases its aroma.
Serve the Thai Basil Chicken over cooked jasmine rice and top with a fried egg. Garnish with lime wedges, if desired and enjoy.
