Chicken Stir-Fry with Vegetables

Slice chicken breast into thin strips about 1cm thick and toss with 1 tsp soy sauce and the cornstarch. Let it rest for 10 minutes while you prepare the vegetables. Slice the bell peppers and onion into strips, julienne the carrot, mince the garlic, and grate the ginger.

In a small bowl, mix together the fish sauce, oyster sauce, remaining soy sauce, brown sugar, and lime juice to make the stir-fry sauce. Set aside so it is ready to add quickly during cooking.

Heat a wok or large frying pan over high heat until smoking. Add 1 tbsp oil, then add the chicken in a single layer. Cook undisturbed for 2 minutes until golden, then stir-fry for another 2-3 minutes until cooked through.

Remove the chicken from the wok and set aside. Add the remaining oil to the hot wok. Add the garlic, ginger, and sliced chilies, stir-frying for 30 seconds until fragrant — be careful not to burn them.

Add the onion and carrot to the wok and stir-fry on high heat for 2 minutes. Add the bell peppers and continue cooking for another 1-2 minutes until the vegetables are just tender but still have a slight crunch.

Return the chicken to the wok and pour the sauce over everything. Toss vigorously on high heat for 1 minute until all ingredients are coated and the sauce thickens slightly.

Remove from heat and fold in the Thai basil leaves, allowing the residual heat to wilt them. Taste and adjust seasoning if needed — add a splash more fish sauce for saltiness or lime juice for brightness. Serve immediately over steamed jasmine rice.