Ingredients:

  • 1 lb boneless, skinless chicken thighs, sliced into thin strips
  • 2 tablespoons vegetable oil
  • 1 cup bell peppers (mixed colors), sliced
  • 1 cup broccoli florets
  • 3 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 cup fresh basil leaves, chopped
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce (optional)
  • 1 tablespoon brown sugar
  • 1 teaspoon cornstarch mixed with 1 tablespoon cold water

Instructions:

  1. Slice the chicken thighs, bell peppers, and broccoli. Mince the garlic and grate the ginger. Chop the basil leaves.
  2. In a small bowl, combine soy sauce, oyster sauce, brown sugar, and the cornstarch mixture. Set aside.
  3. Heat the vegetable oil in a skillet or wok over medium-high heat. Add sliced chicken and cook until browned, about 5-6 minutes.
  4. Stir in the garlic and ginger, cooking until fragrant, about 1 minute.
  5. Toss in the bell peppers and broccoli, stir-frying for 2-3 minutes until vegetables are tender but still crisp.
  6. Pour the sauce over the chicken and vegetables, stirring to coat evenly. Cook for an additional minute until the sauce thickens slightly.
  7. Stir in the fresh basil, mixing well, and remove from heat.
  8. Serve immediately over rice or noodles.