# What You Need:
→ Proteins
01 - 14 oz boneless, skinless chicken thighs or breasts, thinly sliced
→ Rice
02 - 4 cups cooked jasmine rice, preferably day-old
→ Vegetables & Herbs
03 - 1 medium onion, finely chopped
04 - 3 cloves garlic, minced
05 - 2-3 Thai red chilies, finely sliced
06 - 1 cup holy basil leaves
07 - 1 medium red bell pepper, sliced
→ Sauces & Seasonings
08 - 2 tbsp soy sauce
09 - 1 tbsp oyster sauce
10 - 1 tbsp fish sauce
11 - 1 tsp sugar
12 - ½ tsp white pepper
13 - 2 tbsp vegetable oil
→ Garnish
14 - Lime wedges
15 - Sliced cucumber
# How To Make:
01 - Heat vegetable oil in a large wok or skillet over high heat until shimmering.
02 - Add garlic and chilies to hot oil. Stir-fry for 30 seconds until fragrant, being careful not to burn the garlic.
03 - Add sliced chicken to the wok. Stir-fry until meat turns opaque and is cooked through, approximately 3-4 minutes.
04 - Stir in chopped onion and sliced bell pepper. Cook for 2 minutes until onion begins to soften.
05 - Add cooked jasmine rice to the wok. Break up any clumps with your spatula, tossing constantly to separate grains.
06 - Pour in soy sauce, oyster sauce, fish sauce, sugar, and white pepper. Toss everything together until rice is evenly coated and heated through.
07 - Remove wok from heat. Fold in holy basil leaves and stir until just wilted from residual heat.
08 - Transfer to serving plates immediately. Garnish with fresh lime wedges and sliced cucumber on the side.
