Thai Basil Chicken Stir-Fry with Jasmine Rice

Rinse 3 cups of jasmine rice under cold water until the water runs clear. Add to a rice cooker with 4 cups of water and cook according to the rice cooker instructions. If using a pot, bring rice and water to a boil, then reduce to a simmer, cover, and cook for 15-18 minutes until tender.

While the rice cooks, slice 2 pounds of chicken breast into thin strips about 1/4 inch thick. Season with a pinch of salt and pepper.

Mince 6 cloves of garlic and finely chop 4 Thai chilies (remove seeds for less heat if desired).

Slice 2 red bell peppers into thin strips, dice 1 large onion, julienne 2 medium carrots, and cut 3 cups of broccoli into small florets.

In a small bowl, mix together 3 tablespoons fish sauce, 2 tablespoons oyster sauce, 2 tablespoons soy sauce, and 1 tablespoon brown sugar until the sugar dissolves.

Pick the leaves from the Thai basil stems to make 2 cups and set aside.

In a separate small bowl, create a slurry by mixing 1 tablespoon cornstarch with 2 tablespoons water.

Heat a wok or large skillet over high heat. Add 2 tablespoons vegetable oil and when hot, add the chicken in batches to avoid overcrowding. Stir-fry each batch for 3-4 minutes until golden and cooked through. Remove and set aside.

In the same wok, add 1 tablespoon vegetable oil. Add garlic and chilies and stir-fry for 30 seconds until fragrant.

Add onions and stir-fry for 1 minute, then add bell peppers and carrots. Cook for 3-4 minutes until vegetables begin to soften.

Add broccoli and stir-fry for another 2 minutes.

Return the chicken to the wok and pour in the sauce mixture. Stir well to combine and bring to a simmer.

Give the cornstarch slurry a quick stir and pour it into the wok. Stir continuously as the sauce thickens, about 1-2 minutes.

Turn off the heat and fold in the Thai basil leaves, allowing them to wilt from the residual heat.

Cut the lime into wedges for serving.

Serve the stir-fry hot over the cooked jasmine rice with lime wedges on the side.