Prep Time: 20 minutes

Cook Time: 15 minutes

Serving: 4 people

A Word From The Cook

“flavours that leave you wanting more.”

Ingredients

Sauce:

• 6 tablespoons of Oyster Sauce
• 4 tablespoons of Soy Sauce (for a very thai flavour use Golden Mountain Sauce – available at most Asian markets).
• 2 tablespoons of Fish Sauce
• Juice of whole lime
• 4 tablespoons of brown sugar
• 4 tablespoons of dry white wine

Stir Fry

• 4 chicken breast cut into thin strips or bite size pieces
• 4 cloves garlic thinly diced
• 3 red chilies diced (or 3/4 teaspoons of dried chili flakes
• 1 red bell pepper thinly sliced
• 1 yellow bell pepper thinly sliced
• 1/2 pound of green beans (ends removed)
• 1 large portobello mushroom thinly sliced
• 1 cup sliced Fennel
• 3 green onions sliced into small rounds (whites and green parts).
• 1/2 cup of thai basil (compressed)
• 1 Tbsp Olive Oil
• 1 tablespoon of sesame seeds (white or black)

Instructions

1. Mix the sauce ingredients together and set aside.
2. Cut the chicken into bite size pieces (thin strips work well with thin slices of peppers and the green beans.
3. Take 2 tablespoons of  the sauce and pour over the chicken to marinate while you are preparing the other ingredients.
4. Heat the oil in a wok or skillet and add the garlic and chili peppers.  Stir together until oil become pugnet with garlic and red pepper; about minute.
5. Add the chicken that has been marinating, continue to saute until the chicken is opaque in colour and partially cooked through.
6. Add the red and yellow peppers, green beans and Portobello mushrooms, Fennel and continue to saute until cooked (but still crisp) – about another 3-4 minutes.
7. Add the rest of the sauce and green onions.   Continue to cook over low heat for another 2 minutes.
8. Remove from heat and add 3/4 of the thai basil and mix well to wilt the basil.
9. Serve over steamed white rice (jasmine) and top with sesame seeds & the rest of the Thai Basil.