4/5
(1 Votes)
Ingredients
- 1/4 cup oyster sauce
- 2 Tablespoons fish sauce
- 1 Tablespoon brown sugar
- 1 Tablespoon peanut oil
- 2-3 cloves crushed garlic
- 1 Tablespoon peeled and grated fresh ginger-root
- 1-2 seeded diced hot red chile peppers
- ( or ground red-pepper-flakes to taste )
- 4 finely chopped green onions
- 12 ounces boneless skinless chicken breast strips
- 8 ounces broccoli florets
- 7-ounce can drained water chestnuts
- 20 fresh basil leaves, shredded
- cooked rice
Preparation
Step 1
Whisk together the oyster sauce, fish sauce,and brown sugar. Heat a wok to very hot, add oil and swirl around and up the sides of the wok. Lower heat to medium-high. Stir-fry the garlic, ginger, red chile pepper, and green onion, for 1-2 minutes. Cook the chicken strips, remove from wok, and set aside. Reheat the wok. Add the broccoli and water chestnuts, stir-fry for 2-3 minutes. Add the sauce and bring to a boil. Lower heat, add chicken, and heat through. Just before serving, stir in the basil leaves. Serve with cooked rice.