Savory Thai Basil Chicken with Coconut Rice

Ingredients

• 1 pound chicken breast, sliced into thin strips
• 2 tablespoons vegetable oil
• 4 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 cup Thai basil leaves, loosely packed
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• 1 teaspoon black pepper, freshly ground

• 1 cup jasmine rice, rinsed
• 1 cup coconut milk, full-fat
• 1 cup water
• 1 teaspoon salt

Method

1. 01
   In a medium saucepan, combine the rinsed jasmine rice, coconut milk, water, and salt. Bring to a boil over medium-high heat.
2. 02
   Once boiling, reduce the heat to low, cover, and let the rice simmer for 15-18 minutes until fully cooked and the liquid is absorbed.
3. 03
   While the rice is cooking, heat the vegetable oil in a large skillet over medium-high heat.
4. 04
   Add the minced garlic and sauté for about 30 seconds until fragrant.
5. 05
   Add the sliced chicken breast to the skillet, cooking until the chicken is browned and cooked through, about 5-7 minutes.
6. 06
   Add the sliced red bell pepper to the skillet and cook for an additional 2-3 minutes until slightly softened.
7. 07
   Stir in the soy sauce, oyster sauce, fish sauce, sugar, and black pepper. Mix well to coat the chicken and vegetables.
8. 08
   Toss in the Thai basil leaves and cook for another minute until the leaves are wilted and the flavors are well combined.
9. 09
   Fluff the coconut rice with a fork and serve it alongside the Thai basil chicken. Enjoy hot.